🍲 Galbi-jjim (braised short ribs)

Name: Galbi-jjim (braised short ribs)
Total time: 150 min
Yield: 4
Cuisine: South Korea
Ingredients: 1.2 kg beef short ribs, cut into pieces; 100 ml soy sauce; 1 Asian pear, grated; 6 garlic cloves, minced; 300 g Korean radish, in chunks; 12 peeled chestnuts; 2 tbsp sugar; 1 tbsp toasted sesame seeds

Origin: South Korea

682kcal

per serving · 350 g

195kcal

per 100 g

49 gProtein14 g / 100 g

38 gFat11 g / 100 g

32 gCarbs9 g / 100 g

Galbi-jjim is Korean braised beef short ribs, simmered slowly in a soy sauce, pear and garlic sauce with chunks of radish and chestnuts. The meat becomes so tender it falls off the bone, and the sauce turns glossy, sweet and savoury. It is finished with toasted sesame seeds and served with rice as a festive main dish.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb9 g carbs per 100 g

✓

High protein14 g protein per 100 g — 29% of the calories

Not vegetarianbecause of: beef short ribs

Not veganbecause of: beef short ribs

Contains glutenbecause of: soy sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy ⚠ Sesame

What it is made of

beef short ribssoy saucepeargarlicsesamechestnutradish

Recipe

4 servings150 min

Ingredients

1.2 kg beef short ribs, cut into pieces
100 ml soy sauce
1 Asian pear, grated
6 garlic cloves, minced
300 g Korean radish, in chunks
12 peeled chestnuts
2 tbsp sugar
1 tbsp toasted sesame seeds

Method

Soak the ribs in cold water for 30 minutes, then blanch for 5 minutes and rinse.
Mix the soy sauce, pear, garlic, sugar and 500 ml water.
Simmer the ribs in the sauce, covered, for 1 hour.
Add the radish and chestnuts and cook 30–40 minutes more until the meat is very tender and the sauce reduced.
Sprinkle with sesame seeds and serve.

How to make it lighter

Chill the braise and lift off the solidified fat before reheating.
Add more radish and less meat per bowl; it absorbs the sauce well.
Serve a modest scoop of rice — the sauce is the star.

History

Jjim means a braised or steamed dish in Korean, and galbi-jjim is traditionally prepared for special occasions such as Chuseok and Lunar New Year. It is often described as a dish once enjoyed at the royal court and by wealthy households, since beef was costly. Today it is a classic of Korean holiday tables.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →