Wang Galbi Jjim Recipe

Prepare and season ribs

Rinse the short ribs and pat dry. Trim any excessive fat if desired. Lightly season both sides with kosher salt and ground black pepper and set aside while you make the marinade.

Make marinade

In a large bowl combine soy sauce, brown sugar, mirin, toasted sesame oil, minced garlic, grated ginger, grated pear, and gochujang (if using). Stir until sugar mostly dissolves and mixture is cohesive.

Marinate

Add the short ribs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably 6–8 hours or overnight for best flavor penetration. If short on time, marinate 30 minutes at room temperature.

Soak dried mushrooms

Place the dried shiitake mushrooms in 1 cup warm water for 20–30 minutes until rehydrated. Reserve the soaking liquid (strain through a fine sieve or coffee filter to remove grit) and set aside to add to the braising liquid for extra umami.

Build braising liquid

In a large heavy-bottomed Dutch oven or wide pot, combine 6 cups water, reserved mushroom soaking liquid, chicken stock (if using), quartered onion, whole green onion stalks, dried kelp, and whole peppercorns. Bring to a gentle simmer over medium heat; do not boil hard so kelp doesn't become bitter.

Quick blanch (optional)

If you prefer a cleaner-tasting sauce, briefly blanch the marinated ribs in rapidly boiling water for 1 minute to remove surface impurities, then drain and rinse. This step is optional; if you skip it, proceed directly to browning.

Brown the ribs (recommended)

Heat 1–2 tablespoons neutral oil in the Dutch oven over medium-high heat. Remove ribs from marinade (reserve marinade) and brown ribs in batches, 2–3 minutes per side, until nicely caramelized. Browning adds flavor but is not mandatory for tenderness. Transfer browned ribs to a plate.

Deglaze and combine

Add the reserved marinade to the pot with the braising liquid, stirring to dissolve stuck bits. Return the browned short ribs to the pot, submerging them as much as possible. Bring the pot to a low simmer, then reduce heat to maintain a gentle simmer.

Skim and braise

Skim any foam or excess fat that rises to the surface during the first 10–15 minutes. Cover the pot partially (lid slightly ajar) and braise gently for 60–75 minutes, turning the ribs once halfway, until the meat is fork-tender and beginning to pull from the bone.

Prepare vegetables

While ribs braise, cut carrots into large 2-inch chunks, potatoes into large wedges, and prepare optional Korean radish. If using chestnuts, ensure they are peeled/pre-cooked and ready to add. Trim and slice mushrooms if using fresh varieties.

Add vegetables

After the ribs have braised 60–75 minutes and are nearly tender, add the carrots, potatoes, radish (if using), chestnuts, and mushrooms to the pot. Nestle them around and on top of the ribs so they cook in the braising liquid. Continue simmering, covered, for another 25–30 minutes until vegetables are tender and flavors meld.

Adjust seasoning and reduce sauce

Remove the lid in the final 10–15 minutes to allow the liquid to reduce slightly and concentrate. Taste the braising liquid and adjust seasoning with fish sauce, a splash of rice vinegar for brightness, and sugar if you want it sweeter. Add additional toasted sesame oil for fragrance. If sauce is too thin, increase heat and reduce until slightly glossy; if too salty, add a little water or chicken stock.

Finish and garnish

Transfer ribs and vegetables to a shallow serving dish, spoon the reduced sauce over them. Garnish with thinly sliced green onion and toasted sesame seeds. Serve hot with steamed rice and banchan.

Wang galbi jjim is traditionally served family-style. Provide a large platter or individual bowls. Leftovers keep well refrigerated up to 3 days and flavors often deepen; gently reheat on low, adding a splash of water if sauce has thickened.