Korean Soy-Garlic Braised Short Ribs (Galbijjim)
Succulent beef short ribs slow-braised in a rich soy and garlic broth with sweet notes from Korean pear and chestnuts, resulting in an indulgent, tender dish. This korean-inspired beef ready in about 130 minutes pairs cut into 2-inch pieces beef short ribs, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs, cut into 2-inch pieces beef short ribs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 6 cloves, minced garlic cloves
- 1 tbsp, grated ginger
- 1 medium, peeled and grated Korean pear
- 1/2 cup, peeled and cooked chestnuts
- 2 medium, sliced into 1-inch pieces carrots
- 3 stalks, cut into 2-inch pieces green onions
- 1 tbsp sesame oil
- 1/2 tsp black pepper
- 3 cups water
Instructions
- Step 1: In a large pot, combine 3 lbs beef short ribs with 1/2 cup soy sauce, 1/4 cup brown sugar, 6 minced garlic cloves, 1 tbsp grated ginger, and 1 medium peeled grated Korean pear. Mix well and marinate for 30 minutes.
- Step 2: Add 3 cups water to the pot with the marinated ribs and bring to a boil over medium-high heat. Reduce to low, cover, and simmer for 1 hour until ribs are tender.
- Step 3: Add 1/2 cup peeled cooked chestnuts, 2 sliced medium carrots, and 3 cut green onion stalks to the pot. Continue simmering uncovered for another 30 minutes until the sauce thickens and vegetables soften.
- Step 4: Stir in 1 tbsp sesame oil and 1/2 tsp black pepper. Adjust seasoning with additional soy sauce if desired. Serve hot with steamed rice for a comforting Korean regional classic.
Equipment for this recipe
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Frequently asked questions
How long does Korean Soy-Garlic Braised Short Ribs (Galbijjim) take to make?
Total time is about 130 minutes (40 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Korean Soy-Garlic Braised Short Ribs (Galbijjim)?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Korean Soy-Garlic Braised Short Ribs (Galbijjim)?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean Soy-Garlic Braised Short Ribs (Galbijjim) for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Korean Soy-Garlic Braised Short Ribs (Galbijjim)?
Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
