Galbi Jjim Recipe

Prepare and marinate ribs

Trim excess fat from the short ribs. Pat dry with paper towels. If using large English-cut ribs, optionally cut into 2–3 bone segments. Place ribs in a large bowl or zipper bag.

Combine marinade: whisk together soy sauce, brown sugar, mirin (or rice wine), sesame oil, minced garlic, minced ginger, grated Asian pear, grated/pureed onion and black pepper until sugar dissolves.

Pour marinade over ribs, ensuring meat is fully coated. Marinate in the refrigerator for at least 4 hours, preferably overnight, turning once. If short on time, massage marinade into meat for 30 minutes at room temperature.

Brown and sear

Remove ribs from marinade (reserve marinade). In a large heavy pot or Dutch oven over medium-high heat, add 1 tablespoon neutral oil. Sear ribs in batches 2–3 minutes per side until browned to develop flavor. Transfer ribs to a plate.

Deglaze the pot with 1/2 cup water or beef broth, scraping up browned bits. Add reserved marinade and remaining water or beef broth (about 5.5 cups) to the pot. Bring to a simmer.

Return ribs to the pot, arrange meat so bones sit upright if possible. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise for 1 hour 15 minutes to 1 hour 30 minutes until meat is tender. Skim any foam or excess fat from the surface during the first 20 minutes.

After ribs have braised about 45 minutes and begun to soften, add the potatoes, carrots, onion wedges and Korean radish (if using) to the pot, nestling them around the ribs. Continue simmering, covered, another 30–45 minutes until vegetables are fork-tender and meat is falling off the bone.

If using refrigerated rice cakes, soak them in warm water for 10–15 minutes to soften before adding. Add rice cake sticks to the pot for the last 10 minutes of cooking so they become tender but not mushy.

Taste the braising liquid and adjust seasoning with sugar or honey for sweetness and salt if needed. If sauce is too thin, remove uncovered and simmer gently to reduce until slightly thickened; if too salty, add a splash of water or unsalted broth.

Stir in sliced mushrooms and green onion pieces during the last 8–10 minutes of simmering so they soften but retain texture.

When everything is tender and sauce has the desired consistency, turn off heat and stir in 1 teaspoon sesame oil for aroma.

Transfer Galbi Jjim to a shallow serving bowl or keep in the pot. Sprinkle toasted sesame seeds and optional gochugaru for color and slight heat.

For the cheese topping: preheat broiler. Arrange portions in an ovenproof serving dish or keep in a Dutch oven that is broiler-safe. Sprinkle shredded mozzarella evenly over the top and broil 1–3 minutes until cheese melts and bubbles (watch carefully). Alternatively, cover with a lid and let cheese melt with residual heat for a softer finish.

Garnish with additional sliced green onions and serve hot with steamed rice and kimchi.