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Korean Braised Short Ribs (Galbi Jjim)

Korean Braised Short Ribs (Galbi Jjim) reads umami 8.6, richness 6.8 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Korean main, about 3 hr 13 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.4 / 10
• Sweet & Fruity — 5.4 / 10
• Sour & Bright — 1.8 / 10
• Bitter & Earthy — 2.0 / 10
• Rich & Fat — 8.0 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 8.6 · Richness 6.8 · Salinity 5.1 · Allium 4.4 · Sweetness 4.3 · Nutty 4.1 · Fruity 3.7 · Funk & Ferment 2.6 · Warm Spice 1.9 · Herbaceous 1.9 · Floral 1.9 · Earthy 1.8 · Sourness 1.6 · Bitterness 1.1 · Heat 0.7 · Citrus 0.5

What's in it (15)

• boneless beef short ribs — 1361 g
• pear — 100 g
• yellow onion — 110 g
• garlic — 18 g
• ginger — 15 g
• soybean soy sauce — 177 g
• light-brown sugar — 50 g
• dark sesame oil — 27 g
• low-sodium beef broth — 473 g
• carrots — 180 g
• yellow new potatoes — 454 g
• scallions — 200 g
• ground toasted sesame seeds — 15 g
• black pepper — 3 g
• salt — 5 g

Time & effort: about 3 hr 13 min · effort: involved

Nutrition (per 100 g, engine-estimated): 172.7 kcal, 12 g protein, 11.5 g fat, 5.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Place the short ribs in a large bowl, cover with cold water, and soak 30 minutes, changing the water once, to draw out surface blood so the braise stays clean.
2. Bring a large pot of water to a boil, add the short ribs, and blanch until the surface turns gray and foam rises to the top, about 5 minutes; drain, rinse the ribs under cold water, and pat completely dry.
3. In a blender, combine the grated pear, onion, garlic, ginger, soy sauce, brown sugar, and sesame oil; blend until smooth, about 1 minute.
4. Heat a large heavy pot (a Dutch oven works well) over high heat. Sear the short ribs in batches, without crowding, until deeply browned on the meaty side, 4-5 minutes per batch.
5. Return all the ribs to the pot. Pour in the blended pear sauce and the beef broth, add the black pepper, and bring to a boil.
6. Reduce the heat to low, cover, and braise until the meat is tender enough to pull apart with a fork but not yet falling off the bone, about 1 hour 45 minutes, turning the ribs once halfway through.
7. Add the carrots and potatoes, nestling them into the liquid, and continue braising, covered, until the vegetables are fork-tender and the meat is fully tender, 30-35 minutes.
8. Uncover and skim off the excess fat pooling on the surface with a spoon.
9. Season with the kosher salt to taste; if the sauce still looks thin, simmer uncovered 5-10 minutes to thicken slightly and concentrate the flavor.
10. Transfer the ribs and vegetables to a serving platter, spoon the sauce over the top, and finish with the scallions and toasted sesame seeds.

Dishes with a similar flavor shape

• Korean-Style Grilled Short Ribs (Kalbi) — Korean
• Beef Yaki Udon — Japanese
• Gungjung Tteokbokki (Royal Court Rice Cakes in Soy) — Korean
• Beef Braciole Roll-Ups with Marinara — Italian-American
• Braciole in Sunday Gravy — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.