Today, I’m making Korean Galbijjim 갈비찜 (Braised Short Ribs) with my mom’s secret marinade recipe! I would say this is the easiest galbijjim recipe.
How to make meat tender?
In Korea, we often add grated Asian pear or pear juice from a supermarket to marinades to tenderize the meat, but these ingredients are a bit harder to find here in Belgium. So, I asked my mom for her Galbijjim recipe, and it turns out she has another trick that works even better than pear to soften the meat. This “secret ingredient” is easy to find here in Belgium and is incredibly effective as a tenderizer. Don’t miss it in the Korean recipe below!
Expensive Food In Korea
In Korea, Galbijjim(갈비찜) is considered a gourmet dish because short ribs are an expensive cut of meat. But here in Belgium, they’re much more affordable (I got 800g for only €10), so I couldn’t resist buying some to make this special dish! Beef short ribs are expensive, so pork ribs (dweji galbijjim) are more commonly used for braised rib dishes at home.
Galbi Marinade
Galbi marinade is a classic Korean sauce used to prepare galbi (Korean-style ribs), known for its perfect balance of sweet and savory flavors. It typically contains the following ingredients. For spicy galbijjim (braised short ribs), you can add gochugaru (Korean red pepper flakes).
Soy Sauce
The base of the marinade, providing saltiness and rich umami flavor.
Sugar or Honey
Adds sweetness and enhances the overall flavor of the ribs. Today, honey, corn syrup, or pear juice are often used as alternatives to sugar.
Pear or Apple
Fruit adds natural sweetness and umami while tenderizing the meat.
Garlic
An essential ingredient that adds a strong, savory aroma.
Ginger
Helps eliminate any unpleasant odors from the meat.
Sesame Oil
Adds a nutty flavor and depth to the marinade.
Rice Wine or Mirin (optional)
Helps remove any meaty odor and deepens the flavor of the marinade.
Green Onion, Onion
Black Pepper
How to Use Galbi Marinade?
Galbi marinade can also be used with other types of meat besides galbijjim. I made Galbi Chicken with galbi marinade, and the sweet and savory combination goes so well with chicken. It’s absolutely delicious!
Galbijjim is rarely made in regular Korean households because it can be time-consuming. Traditionally, you need to soak the ribs for half a day to remove blood, blanch them, marinate for another half a day, and then cook for over 4 hours. However, since it’s hard to find Galbijjim in my area (Ghent, Belgium), I’ve created a simplified version using ingredients available here in Europe.
Today’s Korean recipe skips the blood-soaking process by using boneless ribs, making it faster and easier to prepare. With my mom’s secret marinade, let’s make a tender, melt-in-your-mouth Galbijjim together!
Boneless Galbijjim (Korean Braised Short Ribs)
Equipment
- 1 Large pot
- 1 Blender
- 1 Knife and cutting board
- 1 Tablespoon
- 1 Measuring cup optional
- 1 Paper towel optional
Ingredients
- 400 g Boneless beef short ribs
- 0.5 Kiwi (secret of the sauce)
- 2 Large mushrooms (any mushroom is fine)
- 150 g Korean radish (or daikon)
- 1.5 Onion
- 50 ml Mirin
- 100 ml Soy sauce
- 2 tbsp Sugar
- 2 tbsp Corn syrup
- 2 tbsp Black pepper
- 1 tbsp Sesame oil
- 6 pcs Tteobokki rice cakes (optional)
Instructions
Prepare Meat
- Pat the beef ribs dry with a paper towel.
- Cut them into bite-sized pieces.
Blanching the Meat
- Blanch the meat in boiling water for 5 minutes
- Then rinse with cold water.
Prepare Vegetables
- Cut radish into cubes.
- (optional) : round off the edges to prevent breaking while simmering.
- Cut carrots into bite-sized pieces.
- (optional) : round off the edges.
- Cut 1.5 onions into quarters.
- Cut 2 big mushrooms into quarters.
- Finely slice the geen onion.
Marinade (Mom's Secret Sauce)
- 1. Blended Marinade:1/2 kiwi, 2 tbsp garlic, 1/2 onion. The kiwi acts as a tenderizer.
- 50ml mirin, and 100ml water.
- Blend until smooth.
- 2. Soy Sauce Base:Mix 100ml soy sauce, 2 tbsp sugar, 2 tbsp corn syrup, black pepper, and 1 tbsp sesame oil in a bowl.
- 3. Combine:Mix the blended ingredients into the soy sauce base.
Cook the Beef with Marinade
- Add Beef:Place the blanched beef in a pot
- Add Marinade: pour the marinade.
- Add Water:Add enough water (about 500ml) to cover the meat.
- Initial Boil:Bring to a boil on high heat, cover with a lid, then simmer for 40 minutes at least.
- The longer it simmers, the more tender the meat will become.
Add Vegetables and Simmering
- Add Vegetables Gradually:Reduce to medium-low heat and add vegetables in order of firmness.
- Add Radish and boil 10min.
- Add carrots.
- Add onions.
- Continue Simmering:Cook for at least another 40 minutes, adding water as needed to keep everything covered.
Final Simmering and Serving
- Simmer for Tenderness:The longer it simmers, the more tender the meat will become.
- Add rice cakes (optional)
- and mushrooms and boil 10min more.
Jal meokgetseumnida!
- Mom's Galbijjim
- 잘 먹겠습니다!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.
This Boneless Galbijjim recipe is an absolute game-changer! The kiwi is such a clever addition to tenderize the meat. I love how you’ve made this dish easier without losing any flavor. It’s the perfect balance of sweet, savory, and tender – just like my mom used to make. Honestly, this might just be my new go-to for family dinners