Print

Tender Korean Beef Stew Galbi Jjim Recipe Easy Rich Savory Sauce

galbi jjim - featured image
Print Recipe

A comforting Korean beef stew featuring tender short ribs simmered in a rich, savory sauce with a hint of sweetness from Asian pear. Perfect for cozy nights and special dinners.

Ingredients

Scale
  • 3 pounds beef short ribs, cut into 2-inch pieces
  • ½ cup soy sauce (Kikkoman or naturally brewed)
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • ½ medium Asian pear, grated (optional but recommended)
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • ¼ cup rice wine or mirin
  • 2 medium carrots, peeled and cut into chunks
  • ½ cup chestnuts, peeled and roasted (optional)
  • 3 stalks green onions, sliced for garnish
  • Freshly ground black pepper, to taste
  • 2 cups water or beef broth

Instructions

  1. Rinse the beef short ribs under cold water and pat dry with paper towels.
  2. In a large bowl, combine soy sauce, grated Asian pear, minced garlic, grated ginger, brown sugar, rice wine or mirin, and sesame oil. Whisk until sugar dissolves and ingredients are well blended.
  3. Add the ribs to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 1 hour or overnight for deeper flavor and tenderness.
  4. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Remove ribs from marinade (reserve marinade) and brown them in batches, about 2-3 minutes per side, until caramelized.
  5. Remove browned ribs and set aside. In the same pot, add carrot chunks and chestnuts, sautéing briefly to pick up the pan flavors.
  6. Return ribs to the pot. Pour in reserved marinade and 2 cups water or beef broth. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour 15 minutes.
  7. After simmering, check that the beef is tender and nearly falling off the bone. Taste the sauce and add freshly ground black pepper or a touch more sugar or soy if needed.
  8. If the sauce is too thin, remove the lid and simmer uncovered for 10 more minutes to reduce and thicken.
  9. Sprinkle sliced green onions over the stew before serving.

Notes

Marinate ribs overnight for best tenderness and flavor. Browning the ribs is essential for depth of flavor. Maintain a gentle simmer to avoid drying out the meat. If sauce is too thin, simmer uncovered to thicken. For a smoky hint, add toasted sesame oil at the end. Slow cooker adaptation possible by cooking on low for 6-8 hours after browning.

Nutrition

Keywords: galbi jjim, Korean beef stew, beef short ribs, savory sauce, comfort food, slow-cooked beef, Asian pear, easy Korean recipe

Find it online: https://cooksybite.com/tender-korean-beef-stew-galbi-jjim-recipe-easy-rich-savory-sauce/