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Spicy Galbi Jjim

Yields4 ServingsPrep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

These spicy Korean braised short ribs (galbi jjim) are the perfect balance of sweet, spicy, and savory goodness in a pot. This recipe definitely takes time, but it's so worth it for fall-off-the-bone ribs!

 4 lbs beef short ribs
 2 large carrots, cut into 1" chunks
 ¾ large yellow onion, cut into 1" chunks
 1 lb Korean daikon (moo), cut into 1" chunks
 4 shiitake mushrooms, sliced
 2 large handfuls of rice cakes
 4 green onions, cut into 2" pieces
 10 roasted chestnuts (optional)
 1 cup shredded mozzarella cheese (optional)
 sesame seeds (optional)
 ½ cup soy sauce
  cup mirin
 3 tbsp gochugaru (Korean red chili pepper flakes)
 2 tbsp white granulated sugar
 2 tbsp brown sugar
 2 tbsp sesame oil
 1 tsp freshly cracked black pepper
 1 Korean pear or red apple, cored and roughly chopped
 ¼ large onion, roughly chopped
 15 cloves of garlic
 1 tbsp ginger (about 1" piece), roughly chopped
 1 green onion, roughly chopped
 2 cups water

Soak the beef short ribs in cold water for 30-60 minutes, changing the water at least once at the halfway mark. This is to draw out the blood and impurities.


Bring a large pot of water to a boil (with enough water to cover the ribs). Once the water is boiling, place the ribs in and let it come back to a boil (~6-8 minutes).


Meanwhile, blend all the sauce ingredients together in a blender or food processor.


Turn off the heat, drain the ribs, and wash each one under running water to get rid of any residue. Use tongs if the beef ribs are too hot to hold with your hands.

If this is the large dutch oven you will be using for the rest of the recipe, quickly rinse the pot to get rid of any residue before putting the ribs back into the pot. If you are using a different pot, add your rinsed ribs to a large dutch oven.


Preheat your oven to 275°F. Pour the blended sauce over the ribs and bring the pot to a boil over medium heat. Once your pot is boiling, cover with an oven-safe lid and place into the oven for 75-90 minutes.

For ribs with a bit more bite, take them out after 75 minutes. For fall-off-the-bone ribs, leave them in for the full 90 minutes.


Meanwhile, prepare the carrots, onion, daikon, and any other toppings you will be adding into the galbi jjim. If using frozen rice cakes, soak them in cold water for 1 hour (while the ribs are cooking in the oven) to thaw them before adding into the galbi jjim.


Once the pot comes out of the oven, place the pot on the stove over low-medium heat. Add in the carrots, onions, Korean radishes, shiitake mushrooms, half the green onions, and chestnuts (optional). Give the pot a stir until everything is evenly combined. Cover the pot with the lid and cook for an additional 20 minutes. Then, stir in the rice cakes and cook uncovered for another 10-15 minutes until everything is softened to your preference. Remember to stir often as the rice cakes may stick to the bottom of the pot.


Continue to simmer uncovered until the sauce reaches your desired thickness and consistency. If you are thickening the sauce, remember to stir! Then, gently stir in the remaining green onions when you turn off the heat.

Optional: Add shredded mozzarella cheese on top and torch it right before serving.


Serve with rice or noodles and top with sesame seeds (optional).

Nutrition Facts

Servings 4