PREP TIME: 10 MINS | COOK TIME: 2 HRS 50 MINS | TOTAL TIME: 3 HRS | SERVINGS: 4
I am obsessed with this Galbi Jjim. The melt-in-your-mouth braised short ribs in a sweet and spicy chilli garlic sauce are to die for! It is a mouthwatering dish that you can never say no to.
INGREDIENTS
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Sauce:
¼ c. brown sugar
2 tablespoons chilli garlic sauce
4 teaspoons rice vinegar
1 ½ teaspoon sesame oil
¼ c. low-sodium soy sauce or Tamari if gluten-free
Short Ribs:
1 ½ – 2 pounds boneless beef short ribs
3 tablespoons olive oil split
6 cloves garlic
8 scallions or ½ an onion
1” fresh ginger
2 c. beef broth split
¼ c. flour or gluten-free flour blend if gluten-free
¼ teaspoon Pepper
¼ teaspoon kosher salt
How to make Korean Braised Short Ribs (Galbi Jjim)
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a small bowl, place 2 tbsp chilli garlic sauce, 1 ½ tsp. sesame oil, ¼ cup low-sodium soy sauce or Tamari, ¼ cup brown sugar, and 4 tsp. rice vinegar. Mix well until completely incorporated.
Step 3: In a bowl, place the short ribs and sprinkle them with 1/4 cup of flour. Toss well until the ribs are evenly coated.
Step 4: Drizzle 1 tbsp oil in a heated cast-iron Dutch oven or large heavy-bottomed pan to medium-high. Once the oil sizzles, add half of the short ribs to the pan. Season the ribs with a pinch of salt and pepper. Cook the ribs for about 3 to 4 minutes on each side until entirely seared. When done, set the ribs aside. Continue cooking the other half of the ribs.
Step 5: Adjust the heat to medium. Add additional 1 tbsp olive oil along with the minced garlic and onions. Then, grate an inch portion of the ginger and cook for about 2 to 3 minutes, stirring occasionally.
Step 6: Place the seared short ribs back in the pan. Pour the prepared sauce over followed by a cup of broth. Stir well, making sure the ribs are thoroughly submerged in the braising liquid. Put the lid on and bake in the preheated oven for about an hour.
Step 7: After an hour, remove the ribs from the oven and add another half cup of beef broth. Replace the lid and continue to cook for an hour more.
Step 8: Add half a cup of beef broth and resume cooking for 30 minutes more, covered. Note that cooking time varies depending on the size of the ribs.
NOTES:
Use Tamari or soy sauce or gluten-free flour to make this recipe gluten-free.
The short ribs when done baking should be fork-tender.
NUTRITION FACTS:
Serving: 2cups, Calories: 925kcal | Carbohydrates: 26g | Protein: 79g | Fat: 54g | Saturated Fat: 19g | Cholesterol: 234mg | Sodium: 1727mg | Potassium: 1613mg | Fiber: 1g | Sugar: 16g | Vitamin A: 239IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 10mg
Ingredients
- Sauce:
- ¼ c. brown sugar
- 2 tablespoons chilli garlic sauce
- 4 teaspoons rice vinegar
- 1 ½ teaspoon sesame oil
- ¼ c. low-sodium soy sauce or Tamari if gluten-free
- Short Ribs:
- 1 ½ – 2 pounds boneless beef short ribs
- 3 tablespoons olive oil split
- 6 cloves garlic
- 8 scallions or ½ an onion
- 1” fresh ginger
- 2 c. beef broth split
- ¼ c. flour or gluten-free flour blend if gluten-free
- ¼ teaspoon Pepper
- ¼ teaspoon kosher salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a small bowl, place 2 tbsp chilli garlic sauce, 1 ½ tsp. sesame oil, ¼ cup low-sodium soy sauce or Tamari, ¼ cup brown sugar, and 4 tsp. rice vinegar. Mix well until completely incorporated.
Step 3: In a bowl, place the short ribs and sprinkle them with 1/4 cup of flour. Toss well until the ribs are evenly coated.
Step 4: Drizzle 1 tbsp oil in a heated cast-iron Dutch oven or large heavy-bottomed pan to medium-high. Once the oil sizzles, add half of the short ribs to the pan. Season the ribs with a pinch of salt and pepper. Cook the ribs for about 3 to 4 minutes on each side until entirely seared. When done, set the ribs aside. Continue cooking the other half of the ribs.
Step 5: Adjust the heat to medium. Add additional 1 tbsp olive oil along with the minced garlic and onions. Then, grate an inch portion of the ginger and cook for about 2 to 3 minutes, stirring occasionally.
Step 6: Place the seared short ribs back in the pan. Pour the prepared sauce over followed by a cup of broth. Stir well, making sure the ribs are thoroughly submerged in the braising liquid. Put the lid on and bake in the preheated oven for about an hour.
Step 7: After an hour, remove the ribs from the oven and add another half cup of beef broth. Replace the lid and continue to cook for an hour more.
Step 8: Add half a cup of beef broth and resume cooking for 30 minutes more, covered. Note that cooking time varies depending on the size of the ribs.
Notes
Use Tamari or soy sauce or gluten-free flour to make this recipe gluten-free. The short ribs when done baking should be fork-tender.
