Prepare yourself for an unforgettable taste experience with Korean Braised Short Ribs, a dish that turns tender beef ribs into a symphony of rich, bold flavors. Known as “Galbi Jjim,” this classic Korean comfort food is slow-cooked to perfection in a savory-sweet sauce made with soy sauce, garlic, ginger, and a touch of sweetness. The long, gentle braise melts the meat until it’s incredibly soft and juicy, soaking up every bit of the deeply flavorful marinade. This dish offers the perfect balance of hearty, aromatic, and slightly sweet notes that come together in a deliciously satisfying meal. Whether you’re craving a warm family dinner or want to impress guests with authentic Korean flavors, these short ribs deliver a sensational flavor explosion that will linger in your memory.
Why You’ll Love This Recipe
Comfort food at its best: Hearty and satisfying, this dish warms both body and soul.
Tender, melt-in-your-mouth meat: Slow braising makes the ribs unbelievably soft and juicy.
Perfect balance of flavors: Sweet, savory, and umami notes blend seamlessly for a complex taste.
Rich and aromatic sauce: Garlic, ginger, soy sauce, and sesame create deep, layered flavors.
Versatile serving options: Great with steamed rice, vegetables, or even noodles.
Impresses every time: Ideal for special occasions or elevating a cozy weeknight dinner.
Ingredients for Korean Braised Short Ribs
Dive into the rich, caramelized magic of soy sauce, the heart of this Korean feast.
Here’s what you’ll gather:
Beef short ribs: The star of the show! Look for bone-in cuts for maximum flavor and tenderness.
Vegetable oil: This helps in searing the ribs to a beautiful brown, locking in those juices.
Onion: Diced onion adds sweetness and depth to the dish, enhancing the overall flavor profile.
Garlic: Minced garlic brings a fragrant punch that complements the beef perfectly.
Ginger: Grated ginger adds a warm, spicy note that balances the richness of the meat.
Soy sauce: This salty, umami-rich ingredient forms the base of the braising liquid, giving it that signature Korean flavor.
Brown sugar: A touch of sweetness that balances the savory elements, creating a well-rounded sauce.
Rice vinegar: This adds a tangy brightness, cutting through the richness of the beef.
Sesame oil: A drizzle of this nutty oil at the end elevates the dish with its distinct flavor.
Gochujang: This Korean chili paste brings heat and depth, making the dish truly authentic.
Beef broth: A flavorful liquid that helps to braise the ribs, ensuring they stay moist and tender.
Green onions: Sliced for garnish, they add a fresh crunch and a pop of color.
Sesame seeds: These are optional but add a delightful crunch and visual appeal when sprinkled on top.
For exact measurements, check the bottom of the article where you can find everything you need for printing.
Feel free to get creative! If you’re looking for a spicier kick, consider adding more gochujang or fresh chili peppers.
And if you prefer a thicker sauce, simply simmer the braising liquid after removing the ribs to achieve your desired consistency.
How to Make Korean Braised Short Ribs
Cooking Korean Braised Short Ribs is a delightful journey that fills your kitchen with mouthwatering aromas.
Let’s dive into the steps that will transform simple ingredients into a flavor-packed dish.
Step 1: Preheat the Oven
Start by preheating your oven to 300°F (150°C).
This low and slow cooking method is key to achieving tender, melt-in-your-mouth short ribs.
Step 2: Sear the Short Ribs
In a large Dutch oven or oven-safe pot, heat a tablespoon of vegetable oil over medium-high heat.
Once hot, add the beef short ribs, searing them on all sides until they’re beautifully browned, about 3-4 minutes per side.
This step locks in the juices and adds a rich flavor.
Remove the ribs and set them aside on a plate.
Step 3: Sauté the Aromatics
In the same pot, toss in the diced onion.
Sauté it for about 5 minutes until it turns translucent.
Next, add the minced garlic and grated ginger, cooking for an additional minute.
The fragrant aroma will make your mouth water!
Step 4: Prepare the Braising Sauce
In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, and beef broth.
Pour this luscious mixture into the pot with the sautéed onions, garlic, and ginger.
Stir well to combine all those fantastic flavors.
Step 5: Braise the Ribs
Return the seared short ribs to the pot, ensuring they’re submerged in the sauce.
Bring everything to a gentle simmer.
Cover the pot with a lid and transfer it to your preheated oven.
Let it braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Step 6: Finish and Serve
Once the ribs are done, carefully remove the pot from the oven.
Let it cool slightly, then skim off any excess fat from the surface of the sauce.
Serve the short ribs over a bed of steamed rice, drizzled with that rich braising sauce.
Garnish with sliced green onions and a sprinkle of sesame seeds for that perfect finishing touch.
Enjoy the explosion of flavors in every bite!
Tips for Success
Always sear the short ribs well; this enhances the flavor and creates a beautiful crust.
Don’t rush the braising process; low and slow is the secret to tender meat.
Feel free to adjust the gochujang for your preferred spice level.
Let the dish rest for a few minutes before serving to allow the flavors to meld.
Pair with a side of pickled vegetables for a refreshing contrast.
Equipment Needed
Dutch oven: Ideal for braising, but a heavy pot with a lid works too.
Wooden spoon: Perfect for stirring and scraping up those flavorful bits.
Measuring cups: Essential for accuracy in your ingredients.
Cutting board and knife: For chopping your aromatics with ease.
Variations
Spicy Korean Braised Short Ribs: Add more gochujang or fresh chili peppers for an extra kick that will set your taste buds ablaze.
Vegetable Additions: Toss in some carrots or mushrooms during the braising process for added texture and flavor.
Gluten-Free Option: Use tamari instead of soy sauce to keep this dish gluten-free without sacrificing flavor.
Slow Cooker Version: For a hands-off approach, sear the ribs first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Asian Fusion: Incorporate a splash of orange juice or zest for a citrusy twist that brightens the dish.
Serving Suggestions
Steamed Rice: Serve the short ribs over fluffy white or brown rice to soak up that delicious sauce.
Pickled Vegetables: A side of tangy pickled radishes or cucumbers adds a refreshing crunch.
Pair with Soju: Enjoy a glass of chilled soju or a light beer to complement the rich flavors.
Garnish: Finish with extra green onions and sesame seeds for a pop of color and texture.
FAQs about Korean Braised Short Ribs
What cut of meat is best for Korean Braised Short Ribs?
Bone-in beef short ribs are ideal for this dish. The bones add flavor and richness, making the meat incredibly tender during the braising process.
Can I make Korean Braised Short Ribs in a slow cooker?
Absolutely! After searing the ribs, transfer everything to a slow cooker. Cook on low for 6-8 hours for a hands-off approach that still delivers delicious results.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen, making them even more enjoyable the next day!
Can I freeze Korean Braised Short Ribs?
Yes, you can freeze the braised short ribs! Just make sure they are cooled completely before transferring them to a freezer-safe container. They can last up to 3 months in the freezer.
What can I serve with Korean Braised Short Ribs?
These ribs pair wonderfully with steamed rice, pickled vegetables, or even a simple salad. The rich sauce complements a variety of sides, enhancing your meal experience.
Final Thoughts
Cooking Korean Braised Short Ribs is more than just preparing a meal; it’s about creating memories.
The rich, savory flavors and tender meat bring warmth to the table, making it a dish that everyone will love.
Whether you’re sharing it with family or enjoying a quiet night in, each bite is a reminder of the joy that good food can bring.
This recipe is a celebration of flavors and a testament to the magic of home cooking.
So roll up your sleeves, embrace the process, and let the delicious aromas fill your kitchen. You won’t regret it!
Korean Braised Short Ribs are a delicious and flavorful dish that combines tender beef short ribs with a savory and slightly sweet sauce, perfect for serving over rice.
Ingredients
Scale
2 pounds beef short ribs, bone-in
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
1-inch piece ginger, grated
1 cup soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar
1 tablespoon sesame oil
1 tablespoon gochujang (Korean chili paste)
1 cup beef broth
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. Add the beef short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, and beef broth. Pour this mixture into the pot with the onions, garlic, and ginger.
Return the seared short ribs to the pot, ensuring they are submerged in the sauce. Bring to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Once done, remove the pot from the oven and let it cool slightly. Skim off any excess fat from the surface of the sauce.
Serve the short ribs over steamed rice, drizzled with the braising sauce, and garnish with sliced green onions and sesame seeds.
Notes
For a spicier kick, increase the amount of gochujang or add sliced fresh chili peppers to the braise.
If you prefer a thicker sauce, remove the short ribs once cooked, and simmer the sauce on the stovetop until it reduces to your desired consistency before serving.
