Delicious Korean BBQ short ribs braised in a spicy, sweet, and sticky sauce is a flavorful dish you’ll want to make again and again! Korean braised short ribs (also known as Galbi Jjim) are the BEST beef short ribs recipe you will ever taste and one of the best beef recipes, period. You will fall completely in love with these Korean style short ribs!
If you have yet to try a Korean short ribs recipe (or Galbi Jjim recipe), then you’re in for a treat. This dish consists of boneless beef short ribs you sear and cook for hours in a sticky, sweet, and spicy sauce until they’re fall-apart tender. This dish is decadent and downright delicious!
Braised beef short ribs are perfect for the cooler Fall and Winter months as they are the very definition of “stick to your ribs” fare. This BBQ ribs recipe is hearty, warming, and totally comforting. There truly is nothing better than the scent of beef short ribs braising in the oven while the cold wind blows outside!
There are many ways to prepare short ribs, but Galbi Jjim is among the best. The ribs are full of intense beef flavor and the sauce forms a sticky glaze that coats them perfectly. The best way I can describe this dish is ‘meat candy’. It really is that delicious!
What are short ribs Korean-style?
Short ribs are a cut of beef from the bottom potion of the cattle. They are taken from the brisket or chuck region. They consist of a layer of meat that covers a short portion of the rib bone. Short ribs can be found boneless or bone-in.
Short ribs can be purchased in the meat department of most grocery stores or a local butcher. They are tough and full of fat and tissue that breaks down as it braises in cooking liquid. You can make them in the oven or even cook up Slow Cooker Short Ribs!
The flavors and textures of Galbi Jjim are a labor of love that make the whole cooking process worth it! Typically, in Korean culture, these braised beef short ribs are a special occasion food. They are worth every bit of effort and are so delicious!
Korean Braised Short Ribs Ingredients
- 2 Tbsp. Chili Garlic Sauce
- 1 1/2 tsp. Sesame Oil
- 1/4 cup Low-Sodium Soy Sauce or Tamari
- 1/4 cup Brown Sugar
- 4 tsp. Rice Vinegar
- 3 Tbsp. Olive Oil
- 6 Cloves Garlic
- 8 Scallions (or half an onion)
- 1 inch Fresh Ginger
- 1/4 cup Flour or Gluten Free Flour Blend
- 2 cups Beef Broth
- 1 1/2 – 2 lbs. Boneless Beef Short Ribs
- 1/4 tsp. Kosher Salt and Pepper
This Korean short ribs recipe is FULL of mouthwatering ingredients that smell amazing as they cook in the oven!
What is Tamari?
Tamari (also known as tamari shoyu) is actually a Japanese sauce made from fermented soybeans. It has a thicker consistency than soy sauce, which makes it the perfect choice for a sticky short ribs sauce.
You can use either soy sauce or Tamari for this recipe, whichever you prefer. If you want to use Tamari, most stores, including general supermarkets like Target and Walmart, sell it in a bottle. You can find it in San-j or Kikkoman brand.
How to Make Short Ribs Korean-style
- Preheat your oven to 350 degrees F. Mince 6 cloves of garlic and 8 scallions (you can also use half an onion if that’s what you have on hand). Peel a 1-inch section of fresh ginger.
- Prepare the Sauce: Combine 2 Tbsp. chili garlic sauce, 1 1/2 tsp. sesame oil, 1/4 cup low-sodium soy sauce or Tamari, 1/4 cup brown sugar, and 4 tsp. rice vinegar in a small bowl. Stir until completely combined.
- Place the short ribs in a bowl and sprinkle them with 1/4 cup of flour or a gluten free flour blend if gluten free. Toss the ribs in the flour until evenly coated.
- Heat 1 Tbsp. of oil in a cast iron Dutch oven or heavy-bottomed pot. Once the oil is heated (it should sizzle when adding the meat), place half of the ribs in there and sprinkle with kosher salt and pepper. Saute the ribs for 3-4 minutes per side until they are seared. Remove from the pan and set aside.
- Repeat with the second batch of ribs. Add another Tbsp. of oil, add the ribs, sprinkle with salt and pepper, and sear. Remove and set aside.
- Add another Tbsp. of olive oil and add the garlic and onions to the pan. Grate the ginger in there as well – I like to use a microplane or small grater to grate ginger. Saute for 2-3 minutes, stirring often.
- Return the short ribs to the Dutch oven. Pour the prepared sauce over the top of the ribs along with 1 cup of beef broth. Make sure the ribs are submerged in sauce.
- Cover the Dutch oven with a lid and place in an oven that has been heated to 350 degrees F.
- Bake for 2 – 2 1/2 hours (baking times may vary depending on thickness of ribs). Remove the pan from the oven at the 1 hour mark and add 1/2 cup of beef broth. Repeat at the 2 hour mark.
The sauce will thicken as it cooks, and adding additional beef broth during the cooking process will prevent it from drying out and burning. You want the sauce to be thick and caramelized but not burnt. This creates a sweet, spicy, and sticky sauce you will love!
After 2 1/2 hours the ribs should be tender and your whole house will smell amazing! The ribs can be served immediately after they are pulled from the oven.
What to Serve with Korean Short Ribs
I recommend serving this dish with some rice and a side of vegetables (like roasted maple mustard brussels sprouts) and kimchi. Kimchi is a traditional Korean side dish that’s made from fermented cabbage or vegetables. It’s tangy and a little spicy.
Here are more side dishes to try with Galbi Jjim:
The Galbi Jjim is full of heavy flavors and a side of pickled vegetables or a pickled salad helps to balance that heaviness. Korean cuisine is all about the balance of flavors and a tangy, healthy side does just that!
Feel free to garnish the ribs with some sesame seeds and the chopped scallions. You could also squeeze a lime over the top to cut the richness a bit.
This Galbi Jjim recipe will quickly become a family favorite because the flavors are complex and completely addictive. It’s one of those dishes that you find yourself going back for one more bite and then another and then another.
I love recipes this – It’s basically a party in your mouth!
Did you make this recipe? Let us know what you think by leaving a comment below!
And while you’re at it, give our Grilled Beef Short Ribs a try! They are so flavorful and easy to make!
Our favorite Asian recipes:
- Asian Peach Glazed Chicken
- Kimchi and Sausage Pancakes (Kimchi Jun)
- Beef Bulgogi Bowls (Meal Prep Bowls)
- Blistered Shishito Peppers with Citrus Pesto Dip
- Dragon Chicken Recipe (Spicy Chinese Chicken)
- Chinese Prawns Recipe (Shrimp Stir Fry)
- Shrimp Shumai Recipe
- How to Make Teriyaki Sauce
- Salmon Poke Bowl Recipe for Two
- Pineapple Teriyaki Chicken
- Tuna Rice Bowl with Yum Yum Sauce
- Asian Beef Stir Fry Recipe with Green Beans
Korean Braised Short Ribs (Galbi Jjim)
For The Sauce:
- 2 Tbsp. chili garlic sauce
- 1 1/2 tsp. sesame oil
- 1/4 cup low-sodium soy sauce or Tamari if gluten free
- 1/4 cup brown sugar
- 4 tsp. rice vinegar
For The Short Ribs:
- 6 cloves garlic
- 8 scallions or 1/2 an onion
- 1 inch fresh ginger
- 3 Tbsp. olive oil split
- 1 1/2 – 2 lbs. boneless beef short ribs
- 1/4 cup flour or gluten free flour blend if gluten free
- 2 cups beef broth split
- 1/4 tsp. kosher salt
- 1/4 tsp. pepper
- Heat oven to 350 degrees.
- Mince 6 cloves of garlic and 8 scallions or 1/2 an onion (any color). Peel a 1-inch portion of ginger root.
- Prepare The Sauce: Combine 2 Tbsp. chili garlic sauce, 1 1/2 tsp. sesame oil, 1/4 cup low-sodium soy sauce or Tamari, 1/4 cup brown sugar, and 4 tsp. rice vinegar in a small bowl. Whisk until completely combined.
- Place the short ribs in a bowl. Sprinkle them with 1/4 cup flour (or gluten free flour blend if gluten free) and toss until the ribs are coated in flour.
- Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Once the oil is hot (it should sizzle as the meat hits it) add half of the coated short ribs along with a pinch of salt and pepper. Saute the ribs for 3-4 minutes per side until completely seared. Remove from pan and set aside.
- Repeat this process with the second half of the ribs. Remove and set aside.
- Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan. Grate a 1-inch portion of ginger. Saute for 2-3 minutes, stirring often.
- Return the seared short ribs to the pan. Pour the prepared sauce over the top along with 1 cup of beef broth. Stir the sauce together.
- Cover the Dutch oven and bake for 1 hour. Remove from oven and add 1/2 cup of beef broth. Cook for 1 more hour. Remove and add another 1/2 cup of beef broth. Return and cook for another 30 minutes. (Cooking times may vary slightly depending on the thickness of the ribs).
- Once the ribs are tender remove from the oven and serve.
- Serving suggestions: Serve with rice and a side of kimchi. Garnish with sesame seeds and chopped scallions (optional).
- Make it gluten free: To keep this recipe gluten free use Tamari or a soy sauce alternative and a gluten free flour blend instead of flour.
- Fall-apart tender: The short ribs are done when they are easily cut with a fork or knife.