KitchgrowKitchen growth, made calmer
Start planning free
Korean

Galbijjim

Galbijjim is a Korean braised beef rib dish simmered with soy, garlic, sesame, Asian pear, radish, carrots, and potatoes.

Published and reviewed by Kitchgrow on 6 September 2026Updated

Jump to recipe ↓
Galbijjim

1 hr 55 mintotal

55 min hands-on1 hr hands-off

Prep 25 min · Cook 1 hr 30 min

Serves
2
Difficulty
Medium
Spice
Mild
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes about an hour of slow stovetop braising, which is what makes the ribs tender and reduces the sauce around them.

Method

  1. Rinse the beef ribs and pat them dry. Trim only excess surface fat if needed.

  2. Mix the Asian pear, soy sauce, brown sugar, garlic, ginger, and water into a braising sauce.

  3. Place the ribs and sauce in a heavy pot and bring to a boil.

  4. Lower the heat, cover partly, and simmer until the ribs begin to turn tender.

  5. Add the radish, carrot, potato, onion, and mushroom, then continue braising until the vegetables are tender and the beef pulls easily from the bone.

  6. Uncover and simmer until the sauce reduces to a glossy coating consistency.

  7. Finish with sesame oil, sesame seeds, and spring onion greens.

  8. Rest for a few minutes before serving so the sauce settles around the ribs.

How to tell it's done

The beef should be tender, the vegetables soft but intact, and the sauce glossy enough to coat the ribs.

Getting it right

Tip

Keep the braise at a gentle simmer; hard boiling can toughen the meat before it becomes tender.

What to serve it with

Serve with steamed rice and a simple fresh side because the braising sauce is rich and savory.

Substitutions

  • Use Beef Stock instead of some of the water for a deeper sauce if available.
  • Use Pear instead of Asian Pear if needed, though the flavor will be less traditional.
  • Soy sauce may contain wheat, so keep gluten allergen review active unless verified otherwise.