Korean Galbi Jjim with Braised Beef Short Ribs, Daikon Radish, Chestnuts and Sesame Soy Glaze

Soak and blanch the ribs — the essential Korean technique: submerge short ribs in cold water for 1-2 hours, changing the water once. This draws out blood and impurities. Drain. Bring a large pot of water to a vigorous boil. Add ribs and blanch for 5-7 minutes. Drain and rinse each rib under cold running water, scrubbing off any grey foam. This two-step process is what gives galbi jjim its remarkably clean, pure braising liquid — not muddy or fatty-tasting.

Ingredients

• For the short ribs:
• 1.5 kg (3.3 lbs) bone-in beef short ribs, cut into 5cm (2-inch) pieces (English-cut; ask your butcher for galbi jjim cut or flanken-style)
• Cold water for soaking and blanching
• For the braising liquid:
• 120ml (1/2 cup) soy sauce (regular Korean soy sauce — ganjang — or Japanese soy sauce)
• 80ml (1/3 cup) mirin
• 3 tbsp brown sugar (or Asian pear sugar — grated Asian pear is traditional and tenderizes the meat through natural enzymes)
• 1/2 Asian pear or regular pear, grated (the proteolytic enzymes break down tough connective tissue — do not skip or substitute)
• 1 medium white onion, grated
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp sesame oil
• 1/2 tsp black pepper
• 500ml (2 cups) water or beef stock
• For the vegetables (added in the last 30 minutes):
• 300g (10.5 oz) daikon radish, peeled and cut into 3cm rounds, edges beveled with a knife to prevent crumbling
• 150g (5 oz) chestnuts, peeled (fresh, jarred, or vacuum-packed — traditional and non-negotiable for galbi jjim)
• 2 medium carrots, cut into 3cm rounds, edges beveled
• 6 dried jujubes (Korean red dates) — their sweetness enriches the braising liquid
• 4 dried shiitake mushrooms, soaked in hot water 20 minutes and squeezed dry, stems removed
• For finishing:
• 2 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 3 scallions, cut into 5cm pieces, lightly charred in a dry pan
• Pine nuts for garnish (잣 — jat)

Instructions

1. Soak and blanch the ribs — the essential Korean technique: submerge short ribs in cold water for 1-2 hours, changing the water once. This draws out blood and impurities. Drain. Bring a large pot of water to a vigorous boil. Add ribs and blanch for 5-7 minutes. Drain and rinse each rib under cold running water, scrubbing off any grey foam. This two-step process is what gives galbi jjim its remarkably clean, pure braising liquid — not muddy or fatty-tasting.
2. Make the braising marinade: combine soy sauce, mirin, brown sugar, grated pear, grated onion, garlic, ginger, sesame oil, and black pepper. The grated pear is the tenderizing agent — its natural enzymes (actinidin) break down muscle proteins, producing short ribs that are extraordinarily tender without falling apart. Mix well until sugar dissolves.
3. First braise: place blanched ribs in a heavy Dutch oven or wide braising pot. Pour the marinade over, then add water or stock to barely cover. Bring to a boil, skim any new foam, reduce heat to a gentle simmer. Cover and braise for 1 hour. The ribs are still firm at this stage — they need the full cooking time.
4. Bevel the vegetables: while the ribs braise, cut daikon and carrots into rounds and bevel the sharp edges with a small knife, rounding them slightly. This traditional Korean technique (모서리 다듬기) prevents the vegetable edges from crumbling during the long braise, keeping each piece intact and visually beautiful in the finished dish.
5. Add vegetables: after 1 hour, add the beveled daikon, carrots, chestnuts, jujubes, and shiitake mushrooms to the braising pot. Push them into the liquid between the ribs. Return to a gentle simmer and continue braising, covered, for another 40-50 minutes until the ribs are tender enough to pierce easily with a chopstick and the daikon has turned translucent and absorbed the deep reddish-brown soy color.
6. Reduce the glaze: remove the lid and increase heat to medium. Cook uncovered for 10-15 minutes, gently spooning the braising liquid over the ribs every few minutes, until the liquid reduces to a glossy, thick glaze that coats the ribs. The braising liquid should turn dark, syrupy, and intensely flavored — not watery.
7. Finish and serve: drizzle sesame oil over the entire pot. Taste the glaze — adjust with soy sauce if needed. Transfer to a wide serving dish or serve directly from the pot. Scatter toasted sesame seeds, charred scallion pieces, and pine nuts over the top. Galbi jjim is the centerpiece dish of Korean celebratory cooking — served at seollal (Lunar New Year), chuseok (harvest festival), birthdays, and weddings. The combination of deeply glazed, fall-off-the-bone short ribs, sweet chestnuts, and silky daikon represents the pinnacle of Korean braised meat cooking.