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Korean with Jisu – Galbi Jjim Korean braised short ribs

Serving 4


1 kg Bone-in beef short ribs
8 cups Water
4 Dried shitake mushrooms
150 gr Radish
1 Carrot
8 Chestnuts
9 Dates
2 tsp. Pine seeds
¼ Onion
½ Leak
3 cloves garlic


4 tbsp. Soy sauce
2 tbsp. Sugar
6 tbsp. Pear juice
2 tsp. Honey
2 tbsp. Minced chives
1 tbsp. Minced garlic
1 tbsp. Sesame seeds
1 tsp. Salt
¼ tsp. Pepper
2 tbsp. Sesame oil


• Soak the ribs in cold water for around 3 hours to drain the blood. Then make knife cuts in both the meat and bone.
• Pour 8 cups of water into a pot, bring to boil. Put the ribs, onion, leek and garlic into the pot with boiling water. Leave for 20 minutes.
• Meanwhile prepare the sauce.
• Using a sieve, drain the broth into a separate bowl. Throw away the onion, leek and garlic from the pot.
• Prepare the sauce and pour 1/2 of the quantity in the pot; add the ribs and let them marinate for 10 min.
• While the ribs are marinating in the pot, cut the vegetables into round pieces.
• After 10 minutes, add the broth to the pot, let it simmer for about 10-15 minutes.
• Add the vegetables and the remaining sauce into the pot. Let it simmer first on high heat and then low heat for about 30 minutes.

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