Galbi Jjim - Korean Braised Beef Short Ribs 🇰🇷
Galbi Jjim - Korean Braised Beef Short Ribs 🇰🇷 is a medium Korean recipe that serves 4. 350 calories per serving. Recipe by Genius Eats on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr 5 min
Cost: $18.40 total, $4.60 per serving
Ingredients
- 2 pounds Beef Short Ribs (flanken cut) (trim excess fat; cut across the grain about 1/2 inch thick)
- 1/2 cup Soy Sauce (low‑sodium preferred)
- 1/4 cup Brown Sugar (packed)
- 2 tablespoons Sesame Oil (toasted sesame oil for flavor)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (fresh, grated)
- 1/2 cup Asian Pear (peeled and grated; acts as tenderizer)
- 2 tablespoons Rice Wine (Mirin) (Korean rice wine (cheongju) can be used)
- 1 teaspoon Black Pepper (freshly ground)
- 2 stalks Green Onions (thinly sliced for garnish)
- 1 tablespoon Sesame Seeds (toasted)
Instructions
Trim and Slice the Ribs
Place the short ribs on a cutting board, trim excess fat, and cut across the grain into 1/2‑inch thick slices if not already pre‑cut.
Time: PT5M
Prepare the Marinade
In a large mixing bowl combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear, rice wine, and black pepper. Whisk until sugar dissolves.
Time: PT5M
Marinate the Ribs
Add the rib slices to the bowl, toss to coat, then transfer everything into a zip‑top bag. Press out excess air, seal, and refrigerate for at least 4 hours, preferably overnight.
Time: PT5M
Preheat Grill or Broiler
When ready to cook, preheat a gas grill to medium‑high heat (about 400°F / 200°C) or set the oven’s broiler on high and position the rack 6 inches from the heat source.
Time: PT5M
Temperature: 400°F
Cook the Ribs
Remove ribs from the bag, letting excess liquid drip off. Arrange in a single layer on the grill or broiler pan. Cook 4‑5 minutes per side, basting with leftover marinade halfway through, until nicely charred and the internal temperature reaches 145°F (63°C).
Time: PT20M
Temperature: 400°F
Rest and Garnish
Transfer cooked ribs to a serving platter, let rest 3‑4 minutes, then sprinkle toasted sesame seeds and sliced green onions over the top.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Gluten (soy sauce contains wheat), Dairy‑free, Nut‑free
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Beef Short Ribs (flanken cut): Beef back ribs, Lamb short ribs
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Brown Sugar: Honey, Maple syrup
- Instead of Sesame Oil: Peanut oil, Vegetable oil
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger (1 tsp)
- Instead of Asian Pear: Apple (Granny Smith), Pear puree
- Instead of Rice Wine (Mirin): Sake, Apple juice with a splash of vinegar
- Instead of Black Pepper: White pepper
- Instead of Green Onions: Chives
- Instead of Sesame Seeds: Pumpkin seeds
Equipment Needed
- Large Mixing Bowl
- Zip‑Top Plastic Bag
- Grill or Broiler Pan
- Tongs
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
- Serving Platter (optional)
- Basting Brush (optional)
Critical Steps — Do Not Skip
- Trim excess fat and cut against the grain for tenderness.
- Marinate for at least 4 hours to develop flavor and tenderness.
- Cook over high heat quickly to achieve caramelization without drying out.
Chef Tips from the Video
- Use a ripe Asian pear; its enzymes are especially effective at tenderizing beef.
- Add a splash of toasted sesame oil at the end of cooking for an extra nutty aroma.
- For a smoky flavor, use charcoal grill instead of gas.
Troubleshooting
Ribs are tough after cooking.
Ensure the ribs were sliced thinly across the grain and marinated for at least 4 hours. If still tough, cook a bit longer over lower heat to break down connective tissue.
The glaze is too watery.
Pat the ribs dry before cooking and reduce the leftover marinade in a saucepan for 2‑3 minutes before basting.
Ribs burn quickly.
Watch the heat; lower the grill temperature to medium and move the ribs to a cooler part of the grill. Keep a close eye during the last minute of cooking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked ribs in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the ribs the night before; the flavor improves with time.
- Cooked ribs can be reheated gently on a skillet with a splash of water to prevent drying.
Frequently Asked Questions
What is the cultural significance and history of Korean Beef Short Ribs (Galbi) in Korean cuisine?
Galbi, meaning "rib" in Korean, has been a celebratory dish for centuries, originally enjoyed by royalty and later popularized at Korean BBQ restaurants. The sweet‑savory marinade reflects the Korean love of balanced flavors and communal grilling, making it a staple at holidays, birthdays, and family gatherings.
What are the traditional regional variations of Galbi in Korean cuisine?
In the southern region, especially Jeolla Province, Galbi is often grilled over charcoal and served with a soy‑based sauce. In the north, a thicker, sweeter sauce with added honey or fruit puree is common. Some regions also use pork ribs (Dwaeji Galbi) instead of beef.
How is authentic Galbi traditionally served in Korea?
Authentic Galbi is grilled at the table on a built‑in grill or portable charcoal brazier, then cut into bite‑size pieces and wrapped in lettuce leaves with ssamjang, garlic, and sliced green chili. It is typically accompanied by rice, kimchi, and other banchan side dishes.
What occasions or celebrations is Galbi traditionally associated with in Korean culture?
Galbi is a popular dish for Chuseok (Korean Thanksgiving), weddings, birthdays, and family reunions. Its rich flavor and communal cooking style symbolize abundance and togetherness.
What other Korean dishes pair well with Galbi?
Galbi pairs beautifully with classic Korean side dishes such as kimchi, japchae (stir‑fried glass noodles), pajeon (green onion pancake), and a bowl of steamed short‑grain rice. A light cucumber‑mint salad can balance the richness.
What makes Galbi special or unique in Korean cuisine?
Galbi’s hallmark is its tender texture achieved through a fruit‑based marinade that both sweetens and enzymatically softens the meat. The quick, high‑heat grilling creates a caramelized crust while preserving juiciness, a technique celebrated across Korean BBQ culture.
What are the most common mistakes to avoid when making Korean Beef Short Ribs (Galbi) at home?
Common errors include cutting the ribs with the grain (which makes them chewy), under‑marinating (resulting in bland meat), and cooking over too low heat (preventing the signature caramelized glaze). Follow the critical steps for slicing, marinating, and high‑heat cooking to avoid these pitfalls.
Why does this Galbi recipe use Asian pear in the marinade instead of plain sugar?
Asian pear contains natural enzymes (proteases) that break down muscle fibers, making the short ribs exceptionally tender. It also adds a subtle fruity sweetness that balances the salty soy sauce, which plain sugar cannot provide.
Can I make Korean Beef Short Ribs (Galbi) ahead of time and how should I store them?
Yes, marinate the ribs up to 24 hours ahead for deeper flavor. After cooking, let them cool, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently on a skillet or under a broiler.
What does the YouTube channel Genius Eats specialize in?
The YouTube channel Genius Eats focuses on approachable international recipes, breaking down classic dishes from around the world into step‑by‑step tutorials that home cooks can replicate with confidence.
How does the YouTube channel Genius Eats' approach to Korean cooking differ from other Korean cooking channels?
Genius Eats emphasizes practical home‑kitchen techniques, such as using common pantry items and simplifying traditional steps, whereas many Korean‑focused channels may rely on specialty equipment or extensive ingredient lists. This makes the recipes more accessible to a global audience.
Last updated: September 3, 2026
