Slow-Cooked Korean Beef Short Rib Galbi Jjim
Tender, slow-braised Korean beef short ribs simmered in a rich soy and garlic sauce infused with sweet and savory flavors. This korean-inspired beef ready in about 195 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 520 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 minced garlic cloves
- 1 tbsp grated ginger
- 2 tbsp sesame oil
- 3 sliced green onions
- 3 cups water
- 1 tsp black pepper
- 2 medium, cut into chunks carrots
- 1 cup cut into chunks daikon radish
- 1 tbsp for garnish toasted sesame seeds
Instructions
- Step 1: In a large bowl, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 6 minced garlic cloves, 1 tbsp grated ginger, 2 tbsp sesame oil, and 1 tsp black pepper. Add 3 lbs of beef short ribs and marinate for at least 1 hour.
- Step 2: Transfer the marinated ribs and marinade to a heavy pot. Add 3 cups water, 2 medium chopped carrots, and 1 cup chopped daikon radish.
- Step 3: Bring to a boil over high heat, then reduce to low and cover. Simmer gently for 2.5 to 3 hours until the ribs are tender and the sauce has thickened.
- Step 4: Stir in 3 sliced green onions and cook uncovered for 10 minutes to reduce the sauce further.
- Step 5: Garnish with 1 tbsp toasted sesame seeds before serving with steamed rice.
Frequently asked questions
How long does Slow-Cooked Korean Beef Short Rib Galbi Jjim take to make?
Total time is about 195 minutes (15 min prep + 180 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 Slow-Cooked Korean Beef Short Rib Galbi Jjim?
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 Slow-Cooked Korean Beef Short Rib Galbi Jjim?
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 Slow-Cooked Korean Beef Short Rib Galbi Jjim 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 Slow-Cooked Korean Beef Short Rib Galbi Jjim?
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.
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