Korean Braised Beef Stew ( Galbi jjim 갈비찜)

2 hrs
4- 6

In contrast to the braising method typical of Western countries and some Filipinos, Koreans do not sear the meat before braising them. The ribs are first boiled in water with the aromatic ingredients, and then braised in a sweet and savory braising liquid. Boiling is a technique they used to remove excess fat and blood from the ribs. This comforting dish is best served with white rice.


Recipe and Styling: Chef Him Uy de Baron               

Photography By: Kirt Uy de Baron


2 kilos Kitayama Beef Short Ribs (Galbi cut) in 4 cups of water
2 pcs White Onions, quartered
1 whole Garlic Bulb, minced
1 pc three inch Ginger, minced
For the Braising Sauce:
½ cup Light Soy Sauce
2 tsp. Roasted Sesame Seeds
2 tbs Sesame Oil
1 tbs Brown Sugar
3 tbs Spring Onions, chopped
2 tbs Honey
Puree of 1 Korean Pear
1 1/2 pc White Onion, chopped
2 to 3 cups of Wagyu Beef Broth from boiling the first 5 ingredients or you can purchase Bone Broth from the shop.
2 cups Carrots, diced 1 1/2 inch
2 cups Radish, diced 1 1/2 inch
1 cup fresh Shitake Mushrooms, quartered


In a pot placed all the ingredients and bring to a boil and then bring down to a simmer. Simmer for 45 minutes. Take out the scum that floats.
Meanwhile prepare the ingredients for the sauce for braising.
After simmering in the broth transfer the beef to another pot, and then add the 2-3 cups of broth and the remaining ingredients. Bring to a simmer for another 45 minutes.
Garnish with chopped spring onions and sesame seeds.