Published Mar 5th
Prep 30m Cook 2h 20m Additional 30m Ready In 3h 20m
Servings 8 servings Calories 690

This is a traditional Korean dish and a different method of preparing korean short ribs (galbi). The sweet marinade and tender meat will fall right off the bone and into your mouth!

Recipe Ingredients

  • 1 ½ cups soy sauce
  • 3 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon ground ginger
  • ¼ cup brown sugar
  • 2 ½ cups water
  • ½ cup rice wine
  • ½ cup pear, peeled and grated
  • 1 kiwi, peeled and mashed
  • 2 teaspoons salt
  • 1 pinch ground black pepper
  • 4 pounds beef short ribs
  • 1 carrot, cut into large dice
  • 2 potatoes, peeled, cut into large chunks
  • ½ cup chopped green onions
  • 1 yellow onion, cut into large dice
  • 1 cup chestnuts
  • ½ cup shiitake mushrooms, sliced

Cooking Directions

  1. 1 To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
  2. 2 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.
  3. 3 Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.

Nutrition Facts

  • Calories 690
  • Carbohydrate 35.3 g
  • Cholesterol 93.2 mg
  • Fat 47.1 g
  • Fiber 3 g
  • Protein 26.7 g
  • Saturated Fat 18.4 g
  • Sodium 3354.5 mg
  • Sugar 12.9 g


  1. Really good recipe! Easy and simple. Very sweet and salty. The only thing I recommend is adding an extra cup of water to the sauce.
  2. Don't be put off by all the ingredients - these ribs are amazing! I omitted the kiwi and the shiitake mushrooms (forgot to buy them) and could probably have done without the water chestnuts. My only minor complaint is that everything turned out rather salty (and I love salt!). Other than that we couldn't get - Read more ...
  3. I must have used the incorrect Soy Sauce because 1 1/2 cups made the sauce inedible because it was too salty........I never even added the extra salt that the recipe called for. Since the sauce was so overpowering with salt I have no idea what the real flavor was..........
  4. This was really sumptuous! The beef was so tender and the flavor was just enough sweet and salty. I added 1 sweet potatoes as well butternut squash would be good too:) One thing I did was I used few chunks of caneloupe and few chunks for honey dew in replace of the pear and kiwi. - Read more ...
  5. This recipe is now a family favorite! We really enjoyed making it an authentic aroma filled the house. Simple tasty messy but fun. At some point I will try different flavors like extra garlic or a spicy element. Thank you for sharing this recipe.
  6. To be honest at first I had my doubts about this recipe but it turned out so well I will definitely make it again! It was well worth the time and effort my family was very pleased with the end results: )
  7. Too salty and not sweet or garlicky enough. I added almost another whole cup of sugar and a pound of vegetables to balance the flavors.
  8. This recipe is very yummy. I will totaly make this again. The only problem I had was that the meat felt like it had tiny little slivers of bone all through it. I have never cooked spare ribs before so I have no idea what this problem is. The flavor was great though. I would - Read more ...
  9. My family really enjoy the short ribs. I made a few changes to the recipe. 1 bag of carrots. 4 potatoes. I did not add green onion water chestnuts or mushroom. I will definitely make this again and pass the recipe on to my friends and family.

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