Korean Braised Short Ribs (Galbi Jjim)
Korean Braised Short Ribs, or Galbi Jjim, are braised in a sweet and spicy sauce for a flavorful dish you'll want to make again and again!
- For the Sauce
- 2 Tbsp. chili garlic sauce
- 1 ½ tsp. sesame oil
- ¼ cup low-sodium soy sauce or Tamari if gluten free
- ¼ cup brown sugar
- 4 tsp. rice vinegar
- For the Short Ribs
- 6 cloves garlic
- 8 scallions or ½ an onion
- 1 inch fresh ginger
- 3 Tbsp. olive oil split
- 1 ½ – 2 lbs. boneless beef short ribs
- ¼ cup flour or gluten free flour blend if gluten free
- 2 cups beef broth split
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- Heat oven to 350°F.
- Mince 6 cloves of garlic and 8 scallions or ½ an onion (any color). Peel a 1-inch portion of ginger root. Set aside.
- Combine 2 Tbsp. chili garlic sauce, 1 ½ tsp. sesame oil, ¼ cup low-sodium soy sauce or Tamari, ¼ cup brown sugar, and 4 tsp. rice vinegar in a small bowl. Whisk until completely combined.
- Sauce recipe for korean braised short ribs in a glass bowl with a whisk
- Place the short ribs in a bowl. Sprinkle them with ¼ cup flour and toss until the ribs are coated.
- Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Add 1 Tbsp. oil.
- Once the oil is hot (it should sizzle as the meat hits it) add half of the short ribs along with a pinch of salt and pepper.
- Saute the ribs for 3-4 minutes per side until completely seared. Remove from pan and set aside. Repeat this process with the second half of the ribs.
- Short Ribs On Cutting Board
- Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan. Grate a 1-inch portion of ginger. Saute for 2-3 minutes, stirring often.
- Return the seared short ribs to the pan. Pour the prepared sauce over the top along with 1 cup of beef broth. Stir the sauce together. Make sure the ribs are completely submerged in the braising liquid.
- Beef short ribs covered in sauce in the Dutch Oven, ready to braise
- Cover the Dutch oven and bake for 1 hour.
- Remove from oven and add ½ cup of beef broth. Cook for 1 more hour, covered.
- Remove and add another ½ cup of beef broth. Return and cook for another 30 minutes, covered.
- Cooking times may vary slightly depending on the thickness of the ribs. Once the ribs are tender, remove from the oven and serve.