Korean Braised Short Ribs (Galbi Jjim) with Chestnuts and Dates

Tender braised short ribs in a sweet and savory soy-based sauce, elevated with the nutty sweetness of chestnuts and the caramel notes of dates. A classic Korean dish often served for special occasions.

Prep Time

30 minutes

Total Time

3 hours

Calories

750

Level

Medium

Yields

4 servings

Cost

£4.38

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

British

Cooking Style:

Slow Cooker

Dietary:

Gluten-Free•Dairy-Free

Ingredients

Servings

2lbsBeef Short Ribs(Bone-in, English cut preferred)

£10.00

0.5cupSoy Sauce(Low sodium recommended)

£0.30

0.3cupBrown Sugar(Packed)

£0.15

0.5Korean Pear (or Asian Pear)(Grated)

£0.75

0.5Onion(Grated)

£0.15

4clovesGarlic(Minced)

£0.10

1tablespoonGinger(Minced)

£0.12

1tablespoonSesame Oil

£0.20

2tablespoonsRice Wine (Mirin or Sake)(Optional)

£0.30

0.5teaspoonBlack Pepper(Freshly ground)

£0.05

2cupsWater

2Carrots(Peeled and cut into 1-inch chunks)

£0.20

8Shiitake Mushrooms(Fresh or dried (soaked in warm water for 30 minutes if dried), stems removed)

£2.50

0.5cupChestnuts(Peeled and cooked (roasted or boiled), or pre-cooked vacuum-packed)

£1.50

8Dates(Pitted and halved or quartered)

£0.80

2Green Onions(Chopped, for garnish)

£0.30

1teaspoonSesame Seeds(Toasted, for garnish)

£0.10

Total Cost

£17.52

£4.38 per serving

The Method

1
In a large bowl, combine soy sauce, brown sugar, grated pear, grated onion, minced garlic, minced ginger, sesame oil, rice wine (if using), and black pepper. Mix well to create the marinade.
2
Add the short ribs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor.
3
Remove the short ribs from the refrigerator about 30 minutes before cooking. This will help them cook more evenly.
4
Preheat oven to 325°F (160°C).
5
Transfer the short ribs and marinade to a large Dutch oven or heavy-bottomed pot. Add the water.
6
Bring the mixture to a simmer on the stovetop over medium heat. Skim off any foam or impurities that rise to the surface.
7
Cover the pot and transfer it to the preheated oven. Braise for 2 hours, or until the short ribs are very tender.
8
Remove the pot from the oven. Add the carrots and shiitake mushrooms. Stir gently to incorporate them into the sauce. Cover and return to the oven for another 30 minutes, or until the carrots are tender.
9
Stir in the chestnuts and dates during the last 10 minutes of cooking time so that they heat through.
10
Remove from oven and let rest for 10-15 minutes. Skim excess fat from the surface of the sauce if desired.
11
Garnish with chopped green onions and toasted sesame seeds before serving. Serve hot with rice.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

20 g

22% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, brown the short ribs in a skillet before marinating. This will add depth to the sauce.

If you don't have Korean pear, you can substitute with apple or bosc pear. Make sure to grate them before adding to the marinade.

Adjust the amount of brown sugar according to your preference for sweetness.

If the sauce becomes too thick during braising, add a little more water. If it's too thin, remove the lid during the last 30 minutes of cooking to allow it to reduce.

For a spicier version, add a pinch of gochugaru (Korean chili flakes) to the marinade.

Cooking Equipment

Large Dutch oven or heavy-bottomed pot with lid

Bowl

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, brown the short ribs in a skillet before marinating. This will add depth to the sauce.

If you don't have Korean pear, you can substitute with apple or bosc pear. Make sure to grate them before adding to the marinade.

Adjust the amount of brown sugar according to your preference for sweetness.

If the sauce becomes too thick during braising, add a little more water. If it's too thin, remove the lid during the last 30 minutes of cooking to allow it to reduce.

For a spicier version, add a pinch of gochugaru (Korean chili flakes) to the marinade.

Korean Braised Short Ribs (Galbi Jjim) with Chestnuts and Dates

Ingredients

The Method