Galbi jjim, Korean braised short ribs
Beef short ribs braised in a sweet, garlicky soy sauce with mooli and carrots until the meat slides off the bone.
- Time1 hr 30
- LevelMedium
- Costabout £3.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 901kcal
- 36.7gcarbs
- 22.6gof which sugars
- 49.9gfat
- 20.6gsaturates
- 72.6gprotein
- 8.2gfibre
- 3.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Put the ribs in a pan, cover with cold water and bring to the boil. Boil for 5 minutes, then drain and rinse the ribs under the tap. This gives a clean, clear sauce. Trim off any large lumps of fat.
- 2
Mix the tamari, honey, apple, garlic, ginger, sesame oil, pepper and water in the pressure cooker pot. Add the ribs and onion and turn to coat.
- 3
Lock the lid and set the valve to sealing. Cook at high pressure for 30 minutes. It will take about 10 minutes to come up to pressure first.
30 min - 4
Use a quick release to let out the steam, then open the lid. Add the carrots and mooli, pushing them down into the sauce. Lock the lid again and cook at high pressure for 5 more minutes.
5 min - 5
Let the pressure drop naturally for 10 minutes (natural release) so the vegetables stay in shape, then open the valve. If the sauce is thin, use Sauté for 5 to 10 minutes until it coats a spoon.
10 min - 6
Stir in the spring onions, scatter over the sesame seeds and serve with steamed rice.
- 7
No pressure cooker? Simmer everything except the vegetables in a covered heavy pan for 2 hours 30 minutes to 3 hours, adding the carrots and mooli for the last 30 minutes, until the meat is very tender.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
