Royal Galbi Jjim Recipe

Prepare ribs

Rinse the short ribs and pat dry. If bones are very long, cut into individual pieces so each piece is 2–3 inches long. Lightly score any thick fat pockets.

Make marinade

In a large bowl combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated onion, grated Asian pear (or apple), grated ginger, and black pepper. Whisk until sugar is mostly dissolved and mixture is homogeneous.

Marinate

Place short ribs in a large resealable bag or nonreactive container. Pour marinade over ribs, ensuring they are fully coated. Refrigerate at least 4 hours, preferably overnight (8–12 hours) for maximum flavor. Reserve leftover marinade.

Prepare vegetables

While ribs marinate (or 30 minutes before braising), peel and cut carrots into 2–3 inch chunks, cut Korean radish/daikon into 1½–2 inch chunks, trim mushrooms, and cut green onions into 2-inch pieces. If using dried shiitake, rehydrate them in hot water for 20–30 minutes and reserve soaking liquid (strain before using).

Sear ribs (optional)

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a tablespoon of neutral oil. Remove ribs from marinade (reserve marinade) and sear in batches until nicely browned on all exposed surfaces, 2–3 minutes per side. Transfer seared ribs to a plate.

Deglaze and combine

Lower heat to medium. Pour the reserved marinade into the pot and scrape up browned bits from the bottom. Add 4 cups water or low-sodium beef stock and, if using, the strained dried shiitake soaking liquid (up to 1/2 cup) for extra umami. Stir in gochugaru if you want slight heat.

Add ribs and aromatics

Return seared ribs to the pot with any accumulated juices. Add whole garlic cloves, half of the prepared carrots and radish, and fresh mushrooms. The liquid should come about halfway up the ribs; add a bit more water/stock if necessary.

Simmer gently

Bring to a gentle boil over medium heat, then reduce to a low simmer. Cover partially with a lid (leave a gap for steam) and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, turning the ribs once halfway through. Check liquid level occasionally and add hot water if it drops too low.

Add remaining vegetables

After the initial braise (about 75–90 minutes), add the remaining carrots and radish chunks and the fresh green onions. Continue to simmer, covered, for another 25–30 minutes, until vegetables and meat are fork-tender and meat begins to fall from the bone.

Reduce sauce and glaze

Remove ribs and vegetables to a serving dish and tent with foil to keep warm. Increase heat under the pot and boil the braising liquid briskly until it reduces and thickens slightly, about 8–12 minutes. Stir in rice syrup or corn syrup to add shine and body, then taste and add salt if needed.

Finish

Pour about half of the reduced sauce over the ribs and vegetables. Sprinkle toasted sesame seeds and sliced green onion over the top. Garnish with julienned egg strips or halved hard-boiled eggs before serving.