Galbi Jjim

How to Make Galbi Jjim

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1. Soak the ribs in a large bowl of cold water for 1 hour, changing the water once.

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2. Drain the ribs, cover them with fresh cold water in a large pot, bring to the boil and boil for 10 minutes. Drain and rinse the ribs and the pot under running water.

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3. Return the ribs to the pot with the pear, soy sauce, mirin, sugar, garlic, ginger, sesame oil and the 500 ml water.

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4. Bring to a simmer, cover and cook over low heat for 1 hour 15 minutes, turning the ribs once, until they are nearly tender.

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5. Add the carrots, daikon and shiitake, cover and simmer for 30 minutes more.

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6. Uncover and simmer for 10 minutes, stirring gently, until the sauce is glossy and has reduced by about a third.

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7. Spoon into a shallow bowl and scatter over the spring onions and sesame seeds.

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Tips for Making Galbi Jjim

• Do not skip the soak and the parboil. They are what make the sauce clear and clean tasting, and they cost you more time than effort.
• Add the vegetables late. If they go in with the ribs, the carrots and daikon fall apart before the meat is done.
• Chill the pot overnight if you can. The fat sets on top and lifts off in a sheet, leaving a sauce that is rich but not greasy.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Galbi Jjim

• Steamed short-grain rice
• Kimchi
• Blanched spinach with sesame

Storing & Reheating Galbi Jjim

Keeps in the fridge for up to 4 days and is better on the second. Reheat gently on the hob. Freeze for up to 3 months.

Galbi Jjim FAQ: Common Questions

Galbi Jjim Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.