galbi jjim {braised short ribs in a soy garlic mushroomy sauce)


hi friends!

new york city’s weather and trees have been very unkind to my immune system. i don’t know about you, but all the pollen in the air has unleashed the most unsightly morning version of me. imagine a crusty puffy eyed, sneezing, runny nosed person struggling to roll out of bed after a long night of soaking her kleenex tissues with a never ending stream of snot.

it’s really ugly. i really thank the lord for wal-itin (walgreen’s version of claritin). adding onto the hot mess that allergies makes of me, i also ended up catching a random cold from the swift changes in temperature so…i’m just really feeling broken in so many places.

living away from my mom’s care and having to take fend for myself during these times has resorted to me craving the soothing and comforting foods of home. this galbi jjim is silky, smooth, hearty, and a big ol’ hug from kathy. it’s actually a short rib rendition of this dak jjim, except it’s a bit more simplified and straight forward because i’m sick and i just need the flavors to get straight to the point. also please please please do not skip out on the mushrooms because they add this beautiful earthiness to the sauce. it’s actually my favorite element of the sauce.

i’m feeling a bit better now, but am also convinced that it may be a good idea to escape new york while the trees slow their roll on their mating season. which is great because may will be filled with my favorite Fs: family, friends, and food. i’ll be in los angeles for sia’s dohl, toronto with my friend nat, chicago for work, and ann arbor to visit kristina for memorial day weekend. if you have any recommendations for what to eat and do, please send them my way!

xo, christine

galbi jjim

{braised short ribs in a soy garlic mushroomy sauce)


main ingredients

  • 1 pound boneless short rib + 1 tbs kosher salt

  • 2 carrots peeled and diced

  • 1 yellow onion peeled and diced

  • 1 sweet potato diced (skin on)

  • 3 large shiitake mushroom sliced (1/2 in thick)

  • 2 tablespoon cooking oil

  • 3 cups water

braise sauce

  • 5 cloves garlic minced

  • 3 tablespoon soy sauce

  • 2 tablespoon three crabs fish sauce

  • 2 tablespoons cane sugar

  • 1 tablespoon gochugaru (red pepper flakes)

  • 1/4 tablespoon black pepper


  • chopped green onion


meat prep: dice short rib into 1 inch cubes, toss into a bowl with 1 tbs of kosher salt and let it sit out for 30 minutes (or room temperature)

  1. bring cast iron pot up to a medium high heat, coat the bottom with cooking oil (~2 tbs), and sear all sides of short rib meat for 3-4 minutes. meat should be golden brown on the edges but not all the way cooked through. remove from pan and set aside on a dish

  2. in the same pot, toss in carrots and onions, sauté for 6-7 minutes until softened. toss meat and sweet potatoes into pot with 3 cups of water and bring to a rolling boil for 2-3 minutes

  3. in a separate small bowl, combine braise sauce ingredients and mix well. pour into pot, add mushrooms, and lower heat down to a low simmer for 30 minutes or until sauce has reduced down by half.

  4. if you feel that the meat needs additional time to cook for extra tenderness, feel free to add in 1-2 more cups of water and simmer for an additional 15-20 minutes.

  5. garnish with green onions and serve with rice!