Easy Korean Braised Pork Ribs (Galbijjim) 돼지갈비찜
Galbijjim is a super delicious non-spicy savory dinner. Always eaten at Chuseok, Seol, birthday parties, wedding parties and special events. Perfect for impressing your party guests.
Galbijjim (Braised Ribs) is a dish made with beef or pork ribs, soy sauce, garlic, onions, etc. It is very simple to make, but, the taste is fantastic. This recipe is my mum’s recipe. We usually make this dish with beef ribs rather than pork ribs. However, I can’t get beef ribs in England, so, I have been making them with pork ribs. Surprisingly, pork ribs are as tasty as beef ribs! I love P-O-R-K!
Watch My Galbijjim Recipe Video (3m 58s)
Galbijjim is considered as a special dish in my South Korea. We eat it on Korean holidays such as Chuseok (Korean Thanksgiving Day) and Seol (Lunar New Year’s Day). As Chuseok is around the corner (it is on October 4th this year!), I have been posting Chuseok meals lately (if you have noticed :)).
Dongindong is a famous Galbijjim restaurant street in my hometown, Daegu. It is the most famous Galbijjim restaurant street in the whole of South Korea. The taste of Galbijjim in those restaurants is super tasty and the meat is soft, tender and juicy. My mouth is drooling at the moment just thinking about it. I miss that Galbijjim street!
I like to add lots of vegetables in Galbijjim, so, I add sweet potatoes, carrots, peppers and chestnut mushrooms. In South Korea, we usually put chestnuts, but, they are hard to come by in the UK except at Christmas time. We add potatoes or Korean white radishes in Galbijjim depending on the region. It is your choice which vegetables you want to put in Galbijjim. Ginger is optional, so, if you don’t have it, you can skip it. I think ginger gives extra flavour to this dish.
Anyone who tries Galbijjim for the first time, loves it so much that they want it again and again, forever! A great example is my husband! It is traditionally non-spicy, so, it is perfect for kids and those who don’t like spicy food. If you want to show off your cooking skills to dinner guests, this is the dish you need cook! I still hear from my husband’s relatives about how nice my Galbijjim was when they ate it a few years ago! They will not forget about this dish!
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- 1 kg Pork Ribs
- 11 Garlic, peeled(40g)
- 1 Small Piece of Ginger, peeled (5g)
- 1 Medium Size Onion
- 1 Pear, peeled
- 4 tbsp Sugar
- 4 tbsp Rice Wine
- 2 tbsp Sesame Oil
- ½ tbsp Sea Salt
- ½ tbsp Pepper
- 8 tbsp Soy Sauce
- ½ tbsp Oyster Sauce
- 2 Spring Onions, finely chopped (40g)
- 6 Chestnut Mushrooms
- 1 Red Pepper (optional)
- 1 Green Pepper (optional)
- 2 Carrots
- 2 Sweet Potatoes (can be replaced with potatoes)
- 1 Red Chilli, finely chopped (optional)
- A Pinch of Roasted Sesame Seeds
- Soak the pork ribs in water for half an hour. This removes the taste of blood from the meat.
- While pork ribs are soaking, we can make the Galbijjim sauce. Peel and quarter the onion and pear. Put the garlic, ginger, onion and pear in a blender or food processor and whizz them until you have a paste.
- In a big bowl, add the onion mixture, sugar, rice wine, sea salt, sesame oil, soy sauce, oyster sauce, pepper, and two thirds of the chopped spring onions. Stir until well mixed.
- Drain the pork ribs after 30 minutes and put them in the bowl and covering them with the sauce. Marinate them for a minimum of 1 hour. You can marinate them overnight in the fridge if you are preparing for a dinner party in advance.
- Heat a wok over a high heat and pour in the ribs and sauce. Add enough water to cover the ribs. The amount of the water depends on the size of the pan. For your reference, I used 300ml of water in the wok on my video.
- Lower the heat to the medium after the sauce has boiled for 10 or 15 minutes. Simmer until the liquid has reduced by half. It took me half an hour. Check the pan occasionally and add more water if needed so the ribs don't burn. You can slow cook the meat if you like to use your slow cooker or oven. You can also use a pressure cooker if you have one. If you use a slow cooker or pressure cooker, you don’t need to add extra water. The cooking time of the slow cooker, oven and pressure cooker depends on the equipment.
- While the galbijjim is on the stove, prepare the vegetables. Chop the stem off the chestnut mushrooms.
- De-seed the red and green peppers and chop them into quarters lengthways. Cut those pieces into quarters again.
- Chop the sweet potatoes in half lengthways and then quarter each side. Cut the carrots into 2 cm thick pieces.
- Add the sweet potatoes, give them a mix and cook until they are soft, adding water if necessary.
- When the sweet potatoes are soft, add the carrots and cook them for another 2 minutes. Add the peppers and mushrooms and cook for another 3 minutes. Add water if needed.
- The Galbijjim is ready. Add more salt or sugar to taste. Garnish with the chopped spring onions, chillies and roasted sesame seeds. You can eat it with a fresh bowl of rice and side dishes. The sauce is great to dip with fresh bread as well! Enjoy!