Jjim (steamed & braised)

갈비찜 Galbijjim

Beef short ribs braised until tender in sweet soy sauce, often served at holidays and family meals.

Braised Short Ribs
Spice: Not spicy
Contains beef

Galbijjim with short ribs and vegetables in a deep bowl — AI-generated image

At a glance

Fact	Details
Main ingredients	Beef short ribs, soy sauce, Korean radish, carrot
How it's served	Hot in a deep bowl or pot, shared at the table with rice and side dishes
Spice level	Not spicy — No chili heat.
Diet	Contains beef — Beef or beef stock is a standard ingredient.
Allergens	Soy · Wheat · Sesame · Tree nuts
Ask about	Ginkgo nuts are sometimes added; some versions use pork ribs.
On the menu	갈비찜 (Galbijjim)
Also called	galbi jjim · kalbi jjim · kalbijjim · Korean braised short ribs
Region	Nationwide

Based on the usual recipe. Restaurants vary, so always tell the staff.

How to eat Braised Short Ribs

Take ribs onto your plate
Lift a rib or two from the shared bowl onto your own small plate.
Pull the meat off the bone
The meat is soft and comes away with chopsticks. Some places bring scissors to cut it.
Eat the sauce with rice
Spoon the sauce and soft vegetables over your rice.

How to order it

Order it as 갈비찜. It is usually a shared dish sold by size, though some places offer a single portion.

On the menu: 갈비찜
Usually sold: Often 2 servings minimum, in one dish to share

Where it comes from

Braised chicken was a Chuseok holiday food, and galbijjim was sometimes served in its place. Because ribs cost more than lean meat, galbijjim is considered a very upscale dish.

Sources: Encyclopedia of Korean Culture (encykorea.aks.ac.kr)