If you are looking for a Korean beef dish that feels special enough for a family gathering but is still practical to make at home, Galbijjim (Korean Braised Short Ribs) is an excellent choice.
This version is inspired by Korean actor and cooking personality Ryu Soo-young. It uses beef short ribs, Korean radish, garlic, ginger, soy sauce, fish sauce, white wine, and vinegar to create tender beef with a rich, savory-sweet braising sauce.
Instead of regular sugar, this healthier adaptation uses granulated allulose. The result is a comforting Korean home-cooked meal with less added sugar while keeping the characteristic sweet and savory flavor of galbijjim.
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| Korean Braised Short Ribs 'Galbijjim' |
Table of Contents
- Ingredients
- 🛒 Shop Ingredients
- Step-by-Step Instructions
- Nutrition Facts
- Why You'll Love This Recipe
- Tips for Making Korean Galbijjim
- FAQ
- Why Is Galbijjim Popular in Korea?
- Who Is Ryu Soo-young?
- Conclusion
Ingredients
Main Ingredients
- 2 kg beef short ribs
- 1 onion (about 150–200 g)
- 2 green onions (about 300–400 g)
- 500 g Korean radish (mu)
- 1 Fresno pepper
- 1 green bell pepper
- 4 tbsp minced garlic
- 1/2 tbsp minced ginger
- 120 g granulated allulose
- 200 ml soy sauce
- 3 tbsp fish sauce
- 200 ml dry white wine
- 5 tbsp vinegar
- 1,300 ml water
- Olive oil
🛒 Shop Ingredients
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Step-by-Step Instructions
1. Soak the Beef Short Ribs
Place the 2 kg of beef short ribs in a large bowl and cover them with cold water.
Soak the ribs for about 2 hours to remove excess blood from the meat. Change the water several times during the soaking process.
This step helps create a cleaner-tasting braising liquid and reduces the amount of foam that develops while the beef cooks.
2. Prepare the Vegetables
While the beef is soaking, prepare the vegetables.
Thinly slice the onion and finely chop the green onions.
Peel the Korean radish and cut it into large chunks about 2–3 cm thick.
Slice the Fresno pepper diagonally and set it aside for the garnish.
Remove the seeds from the green bell pepper and cut it into bite-sized pieces. It will be added near the end of cooking.
3. Sauté the Onion and Green Onion
Heat a large, heavy-bottomed pot over high heat.
Add the sliced onion and green onion, then drizzle in some olive oil. Stir-fry over high heat until the vegetables soften and the green onion becomes fragrant.
This creates the aromatic foundation for the braising sauce.
4. Add Garlic and Ginger
Add the minced garlic and minced ginger to the pot.
Continue stir-frying until the garlic begins to turn golden brown. Be careful not to burn it.
5. Add the Allulose
Add 120 g of granulated allulose and continue cooking.
As the allulose melts and the vegetables release more of their natural moisture, the mixture will become glossy and aromatic.
Allulose behaves differently from regular sugar during cooking, so avoid excessive heat and keep an eye on the pot.
6. Add the Soy Sauce and Fish Sauce
Once the allulose has dissolved and enough moisture has been released from the vegetables, add 200 ml of soy sauce and 3 tablespoons of fish sauce.
Bring the mixture to a vigorous simmer.
The combination of soy sauce and fish sauce creates a deep savory foundation for the galbijjim.
7. Add the Beef Short Ribs
Once the sauce is bubbling, add the soaked beef short ribs.
Cook the ribs until the outside is no longer visibly raw.
Turn the pieces over from time to time so that the seasoning coats the meat evenly. This is especially helpful because beef short ribs are relatively large pieces of meat.
8. Add Vinegar, White Wine, Water, and Radish
Add 5 tablespoons of vinegar, 200 ml of dry white wine, and 1,300 ml of water.
Place the large pieces of Korean radish into the pot.
The liquid should come high enough to nearly cover the beef. Bring everything to a boil.
9. Braise the Beef
Once the liquid comes to a boil, cover the pot and reduce the heat to medium.
Simmer for about 1 hour.
During cooking, skim off any foam that rises to the surface.
Turn the pieces of radish occasionally so they can absorb the braising sauce evenly.
About 10 minutes before the end of cooking, add the seeded green bell pepper.
10. Garnish and Serve
Once the beef is tender and the braising liquid has developed a rich flavor, transfer the galbijjim to a serving dish.
Top with the sliced Fresno pepper.
Serve hot with the tender Korean radish and braised short ribs.
Nutrition Facts — Estimated
Estimated per serving, based on 6 servings:
- Calories: approximately 750–850 kcal
- Protein: approximately 55–65 g
- Fat: approximately 45–55 g
- Carbohydrates: approximately 25–30 g
- Fiber: approximately 3–4 g
- Net Carbs: approximately 22–27 g
These figures are estimates based on 2 kg of beef short ribs, the listed vegetables and seasonings, and 120 g of granulated allulose.
Actual nutrition values can vary considerably depending on the amount of fat on the short ribs, the specific soy sauce and fish sauce used, and how much braising liquid is consumed with each serving.
Because allulose is only partially metabolized and contributes far fewer calories than regular sugar, its carbohydrate contribution should not be interpreted in the same way as conventional sugar.
Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.
Why You'll Love This Recipe
1. A Classic Korean Comfort Food
Galbijjim is one of Korea's best-known braised beef dishes.
The long cooking process transforms beef short ribs into tender pieces of meat while allowing the Korean-style braising sauce to penetrate the meat.
It is especially popular for family gatherings, holidays, and special occasions.
2. Tender Beef and Flavorful Korean Radish
The Korean radish is more than just a vegetable added to the pot.
As it cooks alongside the beef, it absorbs the savory and slightly sweet braising sauce.
The result is incredibly tender radish with a concentrated beef-and-soy flavor. For many Korean diners, the radish can be just as enjoyable as the meat itself.
3. Deep Flavor Without a Complicated Stock
Instead of preparing a separate beef stock, this recipe builds its flavor directly in the cooking pot.
Onion and green onion are first sautéed with garlic and ginger, followed by soy sauce, fish sauce, wine, vinegar, and water.
This creates a rich braising liquid without requiring a separate stock-making process.
4. Made with Allulose Instead of Regular Sugar
Traditional galbijjim often has a noticeably sweet flavor.
This version uses granulated allulose instead of regular sugar.
That makes it a useful option for people who want to reduce added sugar while still enjoying the sweet-savory character associated with Korean braised beef.
Keep in mind that using allulose does not automatically make the entire dish low-carb. The radish, onion, and other ingredients still contribute carbohydrates, and portion size matters.
Tips for Making Korean Galbijjim
Soak the Ribs Before Cooking
Soaking the short ribs in cold water for about two hours helps remove excess blood from the meat.
Change the water several times during this process.
This can result in a cleaner-tasting braising liquid and makes it easier to skim the foam that rises during cooking.
Don't Skip the Aromatic Base
One of the important flavor-building steps in this recipe is sautéing the onion and green onion before adding the liquid ingredients.
Adding garlic and ginger afterward creates another layer of aroma and gives the final braising sauce more depth.
Use Large Pieces of Radish
Cut the Korean radish into relatively large chunks.
If the pieces are too small, they can become overly soft during the one-hour braising process.
Large chunks hold their shape better while still becoming tender enough to absorb the sauce.
Keep the Heat Moderate During the Braise
Once the liquid reaches a boil, reduce the heat to medium and cover the pot.
The goal is to braise the short ribs gently rather than aggressively boiling them.
This gives the beef enough time to become tender while allowing the radish to absorb the flavorful sauce.
Skim the Foam
Some foam will rise to the surface as the beef cooks.
Remove it with a spoon or ladle.
This simple step helps keep the braising liquid cleaner.
FAQ
1. What is Galbijjim?
Galbijjim is a Korean braised beef dish traditionally made with beef short ribs and a savory-sweet sauce.
The beef is slowly cooked until tender, usually together with ingredients such as Korean radish, carrots, mushrooms, onions, or other vegetables.
2. What cut of beef is best for Galbijjim?
Beef short ribs are the classic choice for galbijjim.
Bone-in short ribs can provide additional flavor and gelatin to the braising liquid, while boneless short ribs are easier to portion and eat.
This recipe specifically uses beef short ribs.
3. Can I make Galbijjim with allulose instead of sugar?
Yes.
This recipe uses granulated allulose in place of regular sugar.
However, allulose behaves differently from sugar during cooking, so monitor the heat carefully and adjust the sweetness according to your preference.
4. Can I make Galbijjim ahead of time?
Yes. Galbijjim is well suited to advance preparation.
The flavor can become even more developed after resting, and the dish can be gently reheated before serving.
If preparing it ahead, refrigerate it promptly after cooking and reheat it thoroughly before serving.
5. What should I serve with Korean Galbijjim?
Steamed rice is the most traditional pairing.
For a lower-carb meal, reduce the rice portion and serve the galbijjim with additional vegetables or Korean vegetable side dishes.
The Korean radish cooked in the braising sauce also makes an excellent vegetable component of the meal.
Why Is Galbijjim Popular in Korea?
Galbijjim has long been associated with Korean celebrations and special meals.
Unlike everyday grilled meat, galbijjim requires a relatively long cooking time, which makes it particularly suitable for family gatherings and occasions when people have time to prepare a more elaborate meal.
The combination of tender beef, a savory-sweet soy-based sauce, and vegetables also makes it appealing to a wide range of tastes.
Today, galbijjim can be found in Korean restaurants as well as home kitchens, with regional and household variations in ingredients and seasoning.
The dish is also a good example of how Korean cuisine uses slow braising to transform relatively tough cuts of meat into tender, flavorful dishes.
Who Is Ryu Soo-young?
Ryu Soo-young is a South Korean actor who has become especially well known in Korea for his practical home-cooking recipes and cooking appearances on television.
Although he is primarily known as an actor, his cooking-related appearances have given him a separate reputation as a skilled home cook who focuses on recipes that ordinary people can reproduce in their own kitchens.
His recipes often emphasize practical techniques, accessible ingredients, and clear cooking steps.
This galbijjim recipe follows that philosophy by building the flavor directly in one pot rather than requiring a complicated multi-stage stock.
If you want to see the original cooking process, I recommend watching Ryu Soo-young's original YouTube recipe as well. Seeing the consistency of the sauce and the texture of the beef can be particularly helpful when making galbijjim for the first time.
Conclusion
Ryu Soo-young's galbijjim is a satisfying example of Korean braised beef that combines tender short ribs, Korean radish, aromatic vegetables, and a deeply savory sauce.
The long braising time takes some patience, but the actual preparation is straightforward: build the aromatic base, season the beef, add the liquid and radish, and let everything slowly braise together.
Using allulose instead of regular sugar makes this version more suitable for people who want to reduce added sugar, while the generous amount of beef makes it a naturally protein-rich main dish.
For a traditional Korean meal, serve it with steamed rice and Korean side dishes. If you are watching your carbohydrate intake, simply reduce the rice and make the tender beef and radish the center of the meal.
The result is a comforting Korean home-style dish that works just as well for a special family dinner as it does for a hearty weekend meal.
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