Hanjan › Galbi-jjim — Korean Braised Beef Short Ribs, Chef's Pick

Galbi-jjim — Korean Braised Beef Short Ribs, Chef's Pick갈비찜 · 한잔

฿590not spicyserves 2–3

Galbi-jjim (갈비찜) is beef short rib braised in a sweet Korean soy sauce over low heat until the meat slips off the bone. It is the chef's recommendation at Hanjan, a Korean restaurant in Sukhumvit Plaza (Korea Town), Soi Sukhumvit 12, Bangkok, priced at ฿590. It is not spicy, eaten with steamed rice and free-refill banchan, and shares well between 2–3 people.

What is galbi-jjim?갈비찜이란

“Galbi” (갈비) means rib and “jjim” (찜) means braised or steamed, so galbi-jjim is braised ribs. In Korea it is festival food, cooked at home for Chuseok (harvest festival) and Seollal (lunar new year), because it takes hours and uses a prime cut, which makes it a dish for honoured guests. Unlike galbi-gui (갈비구이), marinated ribs grilled over a flame, galbi-jjim is soft and fall-apart, the sauce reaches the bone, and there is no smoke.

Hanjan uses beef short ribs (not pork), braised with soy sauce, sugar, garlic, ginger and vegetables such as radish, carrot and mushroom, served hot in the pot. It is the dish the chef points first-time guests toward.

How it is made — slow-braised until it falls off the bone조리 방식

Traditional galbi-jjim has four stages: soak the ribs in cold water to draw out blood so the broth stays clean → blanch and discard the first water to remove any gaminess → braise in a sweet soy marinade (간장 양념) with garlic, ginger and grated Korean pear, which tenderises the meat → add radish, carrot, chestnuts or mushrooms near the end so the vegetables keep their shape. The whole process takes at least 1–2 hours, so the restaurant braises in advance and reheats to order, which is why it reaches the table in 10–15 minutes.

The flavour is rounded sweet-savoury with no chili, the sauce thick enough to spoon over rice, and the meat soft enough to pull from the bone with chopsticks. Adults and children eat it the same way.

Price and portion가격 · 양

One galbi-jjim, a size S fried chicken and a bowl of tofu stew for three people comes to about ฿1,080, roughly ฿360 each before drinks. Prices may change; see the full price list.

Before you order자주 걱정하는 점

• Spicy? — No. It is a sweet soy braise, good for people who avoid chili, children and older guests.
• Which meat? — Beef short rib, not pork. If you don't eat beef, look at the pork samgyeopsal or the chicken dak galbi instead.
• How many people? — 2–3 if you order other dishes; one person can finish it but it is a lot.
• Waiting time — about 10–15 minutes because it is braised ahead.
• Bones? — Yes, bone-in ribs; the meat comes away easily.
• Takeaway — Yes. It reheats well at home and travels better than fried dishes.

What to eat it with곁들임

Galbi-jjim is a main course eaten with steamed rice: spoon the sauce over the rice and eat it with the kimchi and pickled radish from the banchan to cut the sweetness. Koreans often add a clear soup or doenjang jjigae (된장찌개, ฿230) alongside to cleanse the palate. For a second protein, a size S Salroman chicken (฿260) in original (unsauced) style works because the flavours don't compete. Soju (฿290) or barley tea suit the sweet-savoury sauce.

Why eat it at Hanjan왜 한잔인가

Few Korean restaurants in Bangkok bother with galbi-jjim because it takes time and a costly cut. Hanjan has kept it on the signature list next to the fried chicken since 2002 in Korea Town at Sukhumvit Plaza, where Korean residents from around Sukhumvit eat it regularly. The restaurant is 3 minutes from BTS Asok (walking guide), open daily 11:00–23:00, with free banchan refills.

Other dishes people order with it함께 주문

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Frequently asked questions자주 묻는 질문