Guide To Prepare Braised Short Ribs Korean The Best

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Craving a melt-in-your-mouth meat dish packed with bold flavors? Look no further than Korean braised short ribs, also known as galbi-jjim (갈비찜). This dish features tender beef short ribs simmered in a savory and slightly sweet sauce, resulting in an unforgettable culinary experience.

What makes it special?

Korean Braised Short Ribs
Korean Braised Short Ribs

The secret lies in the marinade. Korean short ribs are traditionally marinated in a combination of soy sauce, garlic, ginger, sesame oil, and Korean gochujang (red chili paste). This creates a complex flavor profile that’s both savory and slightly spicy. The long braising process allows the flavors to penetrate deep into the meat, making it incredibly tender and juicy.

Ready to impress your taste buds? Here’s what you’ll need:


2 pounds beef short ribs (cut into 2-3 inch pieces)

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup gochujang (Korean chili paste)
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 green onion, chopped (for garnish)
  • Optional: 1/2 korean pear (chopped) – adds sweetness and depth
  • Optional: 1/4 cup water

  • Directions:

    1. Marinate the Magic: In a large bowl, combine soy sauce, brown sugar, gochujang, garlic, ginger, honey, sesame oil, and rice vinegar. Add the beef short ribs and toss to coat them evenly. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, for maximum flavor absorption.
    2. Simmering Symphony: Transfer the marinated short ribs and marinade to a large pot or Dutch oven. Bring to a boil over medium heat. Reduce heat to low, cover the pot, and simmer for 1.5-2 hours, or until the short ribs are fork-tender. You can add a splash of water if the sauce becomes too thick.
    3. Flavor Boost (Optional): If using, add the chopped Korean pear during the last 30 minutes of simmering. This adds a touch of sweetness and depth of flavor.
    4. Presentation Perfection: Once the short ribs are tender, carefully transfer them to a serving plate. Increase the heat to medium-high and bring the remaining sauce in the pot to a boil. Reduce heat and simmer for 5-7 minutes, allowing the sauce to thicken slightly. Spoon the thickened sauce generously over the short ribs. Garnish with chopped green onion for a pop of color and freshness.
    5. Serve and Savor: Enjoy your Korean braised short ribs with steamed rice and your favorite side dishes like kimchi, pickled vegetables, or Korean pancakes.

    Nutrition Facts: (Per Serving)

    Note: This is an approximate nutritional breakdown and may vary depending on the specific ingredients used.

    Calories: 450-500

  • Fat: 30-35g
  • Saturated Fat: 15-20g
  • Protein: 30-35g
  • Carbohydrates: 20-25g
  • Sugar: 10-15g
  • Sodium: 1000mg+ (Be mindful of sodium content, adjust soy sauce accordingly)

  • Conclusion:

    Korean braised short ribs are a testament to the power of slow cooking and bold flavors. This dish is sure to become a favorite for both its taste and impressive presentation.

    Frequently Asked Questions:

    1. Can I substitute beef short ribs with another cut of meat?

    Yes, you can substitute short ribs with other cuts like chuck roast or brisket. However, these cuts may require a longer braising time to achieve the desired tenderness.

    2. What if I don’t have gochujang?

    You can substitute gochujang with Korean chili flakes or sriracha, but adjust the amount to your desired spice level.

    3. How can I make this dish vegetarian?

    For a vegetarian option, replace the beef short ribs with portobello mushrooms or tofu. Marinate and simmer them following the same instructions.

    4. Can I use pre-marinated short ribs?

    Yes, you can use pre-marinated short ribs to save time. However, the flavor may not be as complex as homemade marinade.

    5. How can I store leftover Korean braised short ribs?