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Galbi jjim (braised beef short ribs)

Nothing is more comforting when the cold weather hits than some hearty, perfectly braised short ribs. Served with Korean dates (jujubes) and carrots, they're covered in a sweet brown sugar, honey, rice wine and pear sauce that will have you coming back for seconds.



  • 3.5 to 4 pounds bone-in beef short ribs
  • 1-1/2 cups water
  • 2 carrots, cut into medium size pieces
  • 8 dried jujubes


  • 1 Asian pear apple cored and chopped
  • 2 oz onion, peeled and chopped
  • 6 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 2 tablespoons mirin (rice wine)
  • 1 tablespoon minced garlic
  • 1 teaspoon sesame oil
  • 5 whole black peppers


  1. Soak the beef ribs in cold water for 15 minutes. This is to draw out the red liquid (which looks like blood) from the meat. Change the water a few times during this time.
  2. Blend the sauce ingredients in a food processor. Set it aside until needed.
  3. In a large pot of water, boil the ribs for six to eight minutes over medium high heat. Drain the water and rinse the ribs in cold running water. Cut off any obvious excess fat from the ribs.
  4. Place the ribs in a dutch oven or crock pot and pour the water in (1.6 cups). Add 2/3 of the sauce. Boil them over medium heat for about 30 minutes, covered. Stir gently and change the position of the ribs. Reduce the heat to medium low and continue to simmer for about ten minutes, covered.
  5. Add the remaining ingredients (carrots, jujubes and the remaining sauce) and continue to simmer it over medium low heat, covered, until desired tenderness is achieved (about 20-30 minutes).
  6. Serve galbi jjim with steamed rice and other Korean side dishes.