How Do I Make Sun Nong Dan Galbi Jjim At Home?

Okay, quick and cozy version: I make a mini sun nong dan galbi jjim when I’ve got 2–3 friends and little time. I buy short ribs already trimmed, soak an hour, then parboil. I use a store-bought braising sauce as base (Korean-style bulgogi/galbi sauce) but bulk it up with minced garlic, grated pear, a tablespoon of honey, and a dash of sesame oil. Everything goes into my Instant Pot on high for 30–35 minutes, natural release for 10.

To finish I remove the ribs, thicken the liquid with a cornstarch slurry, and toss the ribs back in to glaze. I love adding boiled small potatoes and quick-blanched spinach for color. It’s not the grand slow-braise, but it nails savory-sweet comfort and saves a whole afternoon—perfect for when I crave that flavor without the marathon cook.

The trick I’ve learned from obsessive recipe tweaking is to separate brining/marinade chemistry from the braising technique; doing that gives consistent, restaurant-like results. I measure things precisely: for about 1.2 kg short ribs I use 120 ml soy sauce, 40–50 g sugar, 2 tbsp mirin, 1 tbsp sesame oil, 10 cloves minced garlic, 20 g grated ginger, and 100–150 g grated Korean pear. I soak and parboil ribs first; that step removes impurities and prevents a cloudy sauce.

Cooking-wise I prefer a Dutch oven. Sear ribs in batches until nicely browned, then sweat the aromatics (onion, carrot, garlic) in the rendered fat. Add ribs back, pour marinade and 300–400 ml beef stock, add potatoes and mushrooms. Bring to a boil then very gently reduce to a simmer for 90–120 minutes, covered. For texture contrast I add potato and carrot later (about 45–60 minutes before finish) so they don’t disintegrate. If I need a glossy finish, I remove ribs, reduce sauce to thicken, then return meat briefly. Final touches: a splash of rice wine, toasted sesame oil, chopped scallions, and toasted sesame seeds. It’s methodical, but the consistency is worth it.

If you want a faster route without losing too much soul, I often make a condensed sun nong dan galbi jjim using an electric pressure cooker. I throw in the parboiled ribs, the same marinade (soy, sugar, garlic, ginger, sesame oil, grated pear), onions, potatoes, and carrots. I set it to high pressure for 35 minutes and let natural release for 10–15. The meat is ridiculously tender and the sauce reduces nicely if you take the lid off and hit sauté for a few minutes.

I’ll be honest: it’s not quite the same as a long braise—the caramelization is less pronounced—but it’s brilliant for weeknights or when friends pop over last-minute. I sometimes add a splash of soy glaze or stir in a teaspoon of corn starch slurry at the end to thicken. Also, if you want that slightly smoky hit, a quick pan-sear before pressure cooking helps. Little hacks like using a grated pear for tenderizing and finishing with toasted sesame oil and scallions make a big difference.

Hands down, making sun nong dan galbi jjim at home feels like giving your kitchen a tiny, smoky festival. I like to treat this as a weekend project—marinate in the morning, slow-braise in the afternoon, and invite the smell to hover until dinner. Start with 1.5–2 kg beef short ribs (cut across the bone), soak them in cold water for an hour to draw out blood, then parboil briefly for 5–8 minutes and rinse. For the marinade/sauce I use a base of light soy sauce, a tablespoon of dark for color, 3–4 tablespoons sugar (or honey), 6 cloves smashed garlic, a thumb of grated ginger, 2 tablespoons sesame oil, 2 tablespoons mirin or rice wine, and the secret tenderizer: half a grated Korean pear or apple.

After marinating (at least 2 hours, preferably overnight), I sear the ribs quickly in a hot pan to build flavor. Then everything goes into a wide pot with the strained marinade, sliced onions, big chunks of carrots and potatoes, and a few dried shiitake mushrooms rehydrated in hot water. Add just enough stock or water to barely cover the meat, bring to a simmer, then reduce to low and braise covered for 90–120 minutes until fork-tender. I skim foam at the start and turn ribs occasionally.

Near the end I thicken the sauce by simmering uncovered, toss in blanched chestnuts or jujubes if I have them, sprinkle toasted sesame seeds and sliced scallions, and finish with a tiny drizzle of toasted sesame oil. It’s a slow, patient dish, but the payoff is the kind of comfort that turns leftovers into breakfast joy.