GALBIJJIM + CLIP
Korean braised beef short ribs
1 min 45 sec · 10 original digital images · English narration · 11 subtitle options
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Original AI-generated illustrations and AI narration show the cooking stages; this is not live cooking footage. Ingredient amounts shown in the images are illustrative.
BEFORE YOU COOK
Gather your ingredients
Beef and first braise
- Bone-in beef short ribs: 1.6 kg
- Water: 1,260 ml
- Onion: 120 g · Green onion: 60 g
Sauce
- Soy sauce: 150 ml
- Cooking wine (mirim): 120 g · Pear juice: 120 g
- Minced garlic: 40 g · Ginger syrup: 10 g
- Dark brown sugar: 60 g · Black pepper to taste
A little grated ginger may replace the ginger syrup.
Add later
- Carrot: 120 g · Mini kabocha pumpkin: 100 g
- Shiitake mushrooms: 80 g · Green onion: another 60 g
- Green chilies: 30 g · Red chili: 25 g; reduce for less heat
The reference uses a 180 ml cup and a 10 ml spoon. Follow the listed weights and volumes rather than converting them to standard tablespoons. Cooking wine and pear juice are listed by weight.
Ingredient quantities follow the reference creator’s pinned recipe. The cooking sequence is adapted for a regular pot; timing varies with rib size and tenderness.
Contains soy; soy sauce may contain wheat. This recipe uses cooking wine. Image quantities are illustrative.
FOLLOW THE COOKING ORDER
From beef short ribs to a tender braise
1. Blanch and drain
Blanch the bone-in beef short ribs in boiling water until surface foam rises, then drain carefully. Transfer to a clean, heavy pot.
2. Measure and mix the sauce
Mix 150 ml soy sauce, 120 g cooking wine, 120 g pear juice, 40 g minced garlic, 10 g ginger syrup, 60 g dark brown sugar and black pepper. A little grated ginger can replace the syrup.
3. Braise gently
Add the sauce, 1,260 ml water, 120 g onion and 60 g green onion to the ribs. Bring to a boil, cover, and lower to a gentle simmer. Cook until almost tender, roughly 1½–2 hours depending on the ribs. Check the liquid and add hot water if the pot starts drying out.
4. Prepare the vegetables
Cut 120 g carrot and 100 g mini kabocha pumpkin into chunks. Prepare 80 g shiitake mushrooms, 60 g green onion, 30 g green chilies and 25 g red chili. Reduce the chilies for less heat.
5. Add carrot and mushrooms
Add the carrot and mushrooms first and continue simmering.
6. Add the softer vegetables
Once the carrot starts softening, add the pumpkin, green onion and chilies.
7. Check tenderness and reduce
Simmer until the vegetables are cooked and the beef separates easily with a fork. Uncover briefly to reduce the sauce, watching closely to prevent scorching.
8. Taste and serve
Taste only after cooking. Add a little water if too salty. Serve hot, with rice if you like.