Asian Food · Korean Food

Korean Galbi Jjim

Korean Galbi Jjim
Korean Galbi Jjim

Galbi Jjim is a famous Korean meat dish made from beef short ribs. The ribs are marinated or stewed in a sauce made from pureed pear fruit or plum sauce, mirin, soy sauce, garlic, sesame seed oil and sugar.

This Galbi Jjim though is for Filipino kitchen who wants to try Korean Food. Don’t worry because the ingredients listed in here are easy to find and not too complicated.

Im gonna have to give this recipe 5 star for deliciousness! You have to try this and make sure you have Kimchi on the side and prepare a delicious hot soup too!

Asian Pear (Light Yellow on color)
Asian Pear (Light Yellow on color)
Pureee Sauce for Galbi Jjim
Pureee Sauce for Galbi Jjim

Korean Galbi Jjim (Beef Short Ribs)


1.2 kg bone-in beef short ribs
2 tbsp light soy sauce (or any soy sauce)
2 tbsp dried oregano (or bay leaf alternatively)
2 medium carrots, cut into medium size pieces
3 tbsp toasted sesame seeds

1 piece Asian Pear fruit (cored, peeled and chopped) or use apple alternatively
2 medium white onion, peeled & chopped
6 tbsp soy sauce
3 tbsp brown sugar
2 tbsp mirin, (I used substitute 2tbsp rice vinegar + 1 tbsp sugar)
3 cloves minced garlic
1 tsp grated ginger
1 tbsp sesame oil
1 tsp pepper powder


Soak the beef ribs in cold water for 10 to 20 mins. This is to draw out the red liquid (which looks like blood) from the meat. Change the water a few times and wash beef in running water. Drain.

In a pot, boil the beef ribs with enough water to cover the beef. Add 2 tbsp light soy sauce, dried oregano, salt and pepper.

Cover pot and let it boil. Adjust heat to low and continue to simmer for about 1 hour. Don’t forget to check back once in a while and stir the beef to even out cooking.

Meanwhile, start blending the sauce ingredients in a mixer or food processor. In a blender pitcher add the soy sauce and mirin first. Gradually add slices of pear and onions alternately. Blend it, then keep on adding some slice pears and onions until all ingredients are pureed.

Add sugar, ginger, garlic, sesame oil. Blend it again until all spices are incorporated. Set it aside until needed.

After an hour, you may need to add hot water to the boiling beef. Add 2 cups hot water and continue to simmer. You will need to keep adding hot water as needed. Until the beef becomes tender for another 1 hour. Let all the water evaporates until the beef becomes tender.

Once the beef is tender and all water has evaporated, it’s time to add the pureed sauce and the sliced carrots. Add pureed sauce to the beef. Stir it well and let it boil over high heat.

Adjust to low once it starts to boil. Let it simmer and stir the beef every once in awhile to prevent scorching. Low heat is the key.

In a small non stick pan, toast the sesame seeds over low heat (no oil needed) until brownish or lightly toasted. Let it cool and set aside for final garnish.

Continue to simmer the beef ribs until all the liquid has evaporated and the sauce becomes thick and oily. Season with salt to taste. Turn off heat and sprinkle with toasted sesame seeds.

Serve it with kimchi on the side, mushroom soup and steamed rice. Happy cooking and enjoy!

This recipe goes well with:

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