galbijjim

Galbijjim is a traditional Korean braised dish made primarily with beef short ribs. The ribs are typically simmered for a long time in a flavorful sauce until they are very tender and fall off the bone. The braising liquid is usually a combination of soy sauce, garlic, ginger, sugar, and often includes ingredients like Korean rice wine (cheongju) or mirin to reduce any gamey odor and add depth.

Common additions to galbijjim include various vegetables such as radishes (daikon), carrots, and shiitake mushrooms. Sometimes chestnuts or jujubes (Korean dates) are also included, adding a touch of sweetness and a different texture. The preparation often involves blanching the ribs first to remove impurities and excess fat, followed by the slow braising process.

Galbijjim is considered a celebratory dish, often served during holidays like Chuseok (Korean harvest festival) and Seollal (Korean New Year), as well as at special family gatherings. Its rich, savory, and slightly sweet flavor profile, combined with the melt-in-your-mouth tenderness of the meat, makes it a highly popular and comforting Korean meal. It is typically served with steamed white rice and various banchan (side dishes).