Korean Beef Stew (Galbi Jjim)
This Korean beef stew recipe is one of our family's favorite. It's a flavorful stew with an irresistible sauce! Be sure to prepare lots of rice and bean sprouts for side dish. #koreanfood #shortribs #beefstew"
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Ingredients
- 2 lbs beef short ribs (about 1 kilo)
- 5-6 cups water
- 1 piece whole white onion peeled
- 5 cloves garlic peeled
- 2 pieces thumb-size ginger peeled
- ¼ teaspoon fine salt
- ½ cup soy sauce
- ⅓ cup brown sugar
- fish sauce to taste (optional)
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- ¼ cup scallions/ onion leeks sliced
Instructions
Stovetop Method (Traditional)
- Make the beef stock. Add short ribs, onion, garlic, ginger, and salt to a large pot. Cover with water. Bring to boil, simmer 30–45 minutes, skimming off scum.2 lbs beef short ribs, 5-6 cups water, 1 piece whole white onion, 5 cloves garlic, 2 pieces thumb-size ginger, 1/4 teaspoon fine salt
- Strain and prep. Remove beef, strain stock (we will use this in the next step), discard aromatics.
- Braise. Return beef to pot with about 3-4 cups of the saved stock, soy sauce, and sugar. Simmer 1–1.5 hrs, until fork-tender. Skim excess oil.1/2 cup soy sauce, 1/3 cup brown sugar
- Taste & adjust. Add more sugar for sweetness, or fish sauce/salt for saltiness.fish sauce to taste
- Finish. Stir in sesame oil, sprinkle with sesame seeds and scallions.1 tablespoon sesame oil, 1 tablespoon toasted sesame seeds, 1/4 cup scallions/ onion leeks
Instant Pot Method (Weeknight Friendly)
- Beef stock shortcut: Instead of simmering, do a 20-minute (or until fork-tender) pressure cook with ribs, onion, garlic, ginger, salt, and water (make sure the ribs are all submerged in water). Quick release. Strain stock and save for use on the next step, discard aromatics.2 lbs beef short ribs, 5-6 cups water, 1 piece whole white onion, 5 cloves garlic, 2 pieces thumb-size ginger, 1/4 teaspoon fine salt
- Simmer in sauce: Return beef to the pot with 2–3 cups reserved stock, soy sauce, and sugar. Switch to Sauté/Simmer mode and cook uncovered for 10–15 minutes, until beef is tender and sauce slightly thickens. Skim oil as needed.1/2 cup soy sauce, 1/3 cup brown sugar
- Adjust flavors: Open lid, skim oil, taste and balance sweetness/saltiness.fish sauce to taste
- Finish: Stir in sesame oil, garnish, and serve.1 tablespoon sesame oil, 1 tablespoon toasted sesame seeds, 1/4 cup scallions/ onion leeks
Notes
- Make-ahead: Tastes even better the next day. Refrigerate overnight and skim off hardened fat.
- Freezer-friendly: Portion into airtight containers (with sauce). Freeze up to 2 months.
- Serving suggestions: Pair with Korean bean sprout side dish, kimchi, and lots of steamed rice.
