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Korean Braised Short Ribs (Galbi or Kalbi)

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“This is the classic Korean beef stew. It is the pear juice that makes this marinade so unique among Asian beef dishes. Adapted from a recipe at AllRecipes. http://bit.ly/eTIw5r”
READY IN:
2hrs 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss-cross cuts across the meat.
  2. Fill the stockpot with fresh water and bring it to a boil. Add the ribs and reduce heat to simmer; cook for 30 minutes. Drain the water from the pot. Add soy sauce, sesame oil, garlic, fresh and ground ginger, brown sugar, water, rice wine, pear and kiwi; season with salt and pepper. Bring to a boil, reduce to a simmer and cook 60 minutes.
  3. Add carrot, potatoes, green and yellow onions and chestnuts and shiitakes if using. Simmer until vegetables are tender, at least another 30 minutes.

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