Koh Galbi Jjim Recipe

Prepare and blanch

Rinse the short ribs and oxtail pieces under cold water to remove bone fragments. Place them in a large pot and add enough cold water to cover. Bring to a boil over high heat and boil for 5 minutes to remove impurities. Drain and rinse the bones and pot to remove scum. This step yields a cleaner broth and better final flavor.

Make the Galbi sauce

In a bowl, combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated Asian pear, pureed onion, gochujang, gochugaru, and black pepper. Whisk until sugar dissolves and the mixture is homogeneous. Taste and adjust balance (more sugar for sweetness, more soy for salt).

Marinate the meat

Place the blanched ribs and oxtail into a large nonreactive bowl or container. Pour about two-thirds of the prepared Galbi sauce over the meat, reserving one-third for simmering/finishing. Massage the sauce into the meat, cover, and refrigerate for at least 1 hour, ideally 3–4 hours (or overnight) for deeper flavor.

Prepare vegetables and rice cakes

Peel and halve the potatoes, cut carrots into 2-inch pieces, slice the yellow onion into thick slices, and cut green onions into 2-inch lengths. If rice cake sticks are refrigerated or hard, soak them in warm water for 10–15 minutes until pliable, then drain.

Simmering the stew

Place the marinated ribs and oxtail in a wide heavy-bottomed pot or a deep skillet. Add the reserved one-third of the Galbi sauce and pour in 4 cups of water or beef stock. Add 1 tablespoon rice wine if using. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim any foam that surfaces. Cover partially and simmer for 45–60 minutes, until meat is tender and starting to fall from the bone.

Add vegetables and rice cakes

After the meat has become tender (about 45 minutes), add the potatoes, carrots, and sliced yellow onion to the pot. Continue simmering, uncovered or partially covered, for another 20–25 minutes until vegetables are cooked through. Add the soaked rice cake sticks in the last 8–10 minutes so they soften and absorb the sauce without becoming too sticky.

Finish and season

When meat and vegetables are tender and sauce has thickened to a glossy coating (reduce heat to concentrate if necessary), stir in the green onion pieces and season with 1/2 teaspoon salt (adjust to taste). Drizzle 1 teaspoon sesame oil and sprinkle toasted sesame seeds. If using the cheese topping, turn the heat to low and evenly scatter shredded mozzarella over the top; cover briefly until cheese melts (2–4 minutes).

Rest and serve

Turn off the heat and let the dish rest for 5 minutes so flavors meld. Serve Koh Galbi Jjim family-style in the pot or transfer to a shallow serving dish. Offer steamed rice on the side. Garnish with extra chopped green onion or more sesame seeds if desired.