Galbi Jjim refers to a delicious braised short rib from Korea, usually reserved for special occasions. It certainly tastes like a special occasion! You can cut Galbi Jjim with a fork, it’s just that tender. Braised in soy sauce, garlic, and Asian pear, this dish has notes of fruity sweetness, savory tang, and mellow earthiness. Cooked alongside hearty potatoes and mushrooms, this is a full meal in one dish, one that you’ll make over and over again.

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  • 5 pounds short ribs for braising, rinsed in cold water
  • 3/4 cup low sodium soy sauce
  • 1/2 cup sugar
  • 1 Asian pear, peeled and grated
  • 3 garlic cloves, minced
  • 2 tablespoons mirin
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly ground black pepper
  • 2 medium Russet potatoes, peeled and cut into large chunks
  • 1 cup shiitake mushrooms, stemmed and sliced in half
  • cooked rice, optional, for serving
  • 2 green onions, optional, thinly sliced, for serving
  • 2 tablespoons sesame seeds, optional, toasted, for serving


Step 1 –Place the short ribs in a large pot and fill the pot with water until ribs are just covered.

Step 2 –Place the pot over the stove, and bring it to a boil. Boil the ribs for 20 minutes.

Step 3 –Drain the water and rinse the excess fat off the short ribs.

Step 4 –Place the ribs back into the pot along with the soy sauce, sugar, Asian pear, garlic, mirin, sesame oil, and black pepper. Add in 2 1/2 cups of water.

Step 5 –Cover the pot and bring the mixture to a boil. Boil for 20 minutes.

Step 6 –Add the potatoes and mushrooms to the pot, cover it, and let the mixture simmer for 45 minutes to an hour.

Also Read:  Southern Cheesy Grits

Step 7 –Serve the braised short rib stew over rice and top it with green onions and sesame seeds.