If you’re looking to explore the depths of Korean cuisine, this Korean Beef Stew, or Galbi-Jjim, is a must-try. With tender beef short ribs, a medley of vegetables, and a deeply flavourful sauce, this dish is slow-cooked to perfection. The combination of savoury and sweet flavours, enhanced by traditional ingredients like nashi pear and soy sauce, makes this stew a comforting and hearty meal that’s perfect for sharing. Whether you’re new to Korean cooking or a seasoned pro, this recipe is sure to become a favourite.
WATCH THIS RECIPE
Korean Beef Stew – Galbi-Jjim
PREP TIME
20 minutes
COOK TIME
2 hours 30 minutes
SERVES
4
Ingredients
2kg beef short rib
300g daikon, peeled and cut into bite-sized pieces
1 carrot, peeled and cut into bite-sized pieces
2 spring onions, cut into batons
3 dried red chillies
150g fresh chestnut, peeled
6 fresh shiitake mushrooms, whole
2 whole star anise
6 whole dried jujube or dried dates
1 tbsp pine nuts
1 tsp roasted sesame seeds
¼ cup dried red chilli threads (optional)
Sauce:
2 small nashi pears, peeled, cored, and cut into chunks
½ onion, roughly chopped
1 green chilli, roughly chopped
8 garlic cloves, peeled
4 cm piece ginger, peeled and roughly chopped
2 tbsp white sugar
2 tbsp dark brown sugar
4 tbsp Korean corn syrup*
1/2 cup soy sauce
Steps
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Start by soaking the beef short ribs in room temperature water for 1 hour. This step helps to remove excess blood and any odour from the meat. While the ribs are soaking, prepare the vegetables by peeling and cutting the daikon and carrot into bite-sized pieces. Peel the fresh chestnuts and set aside the shiitake mushrooms, spring onions, and other ingredients for later use.
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Next, blend all the ingredients for the sauce together until smooth. The result should be a thick, flavourful paste-like sauce consistency.
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Once the ribs have soaked, place them in a large heavy-based pot. Cover with water and bring to the boil. Let the ribs cook for about 2 minutes or until the ribs have turned a light grey colour. After 2 minutes, strain the meat and discard the water. Rinse the pot to remove any impurities.
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Return the ribs to the clean pot. Add 1 litre (1 quart) of water, and bring to a boil once more. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and allow the stew to simmer gently for 1½ hours or until the beef is fork tender.
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Now add the daikon, carrot, spring onions, dried red chillies, chestnuts, star anise, shiitake mushrooms and dried jujube to the pot. Continue to simmer the stew for an additional 30 minutes, allowing the vegetables and spices to infuse the broth with their flavours.
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Sprinkle the finished stew with pine nuts, roasted sesame seeds and dried red chilli threads, if using.
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Serve the Galbi-Jjim hot, allowing everyone to enjoy the tender beef and richly flavoured broth. This dish pairs beautifully with steamed rice or a simple side of pickled vegetables.
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Notes:
– Korean Corn Syrup also known as mulyeot (물엿), is a sweet syrup commonly used in Korean cooking. It is made from corn starch and is similar to Western corn syrup but is often thicker and less sweet. It’s available from Asian or Korean grocery stores.
– Galbi-Jjim can be made ahead of time and reheated gently before serving. The flavours often deepen and improve when allowed to rest overnight in the refrigerator. Adjust the level of spice by adding more or fewer dried chillies to suit your taste.
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