Food & Drink

Garden & Gun Club’s Korean Braised Short Ribs

Chef Ann Kim brings two cultures together deliciously–on the plate and at the Garden & Gun Club in Atlanta

Photo: Chris Boek

Photo: Amy Sinclair

Chef Ann Kim.

“Korean braised short ribs (galbi jjim) is a dish I grew up eating,” says Ann Kim, the executive chef of the Garden & Gun Club at the Battery Atlanta. “My mother would always cook me this dish for special occasions, and she would serve it with traditional Korean side dishes, including cooked greens.” That’s what made it feel like a natural fit as a recent addition to the Club’s menu, alongside favorites like turkey neck gumbo and buttermilk fried quail. She slowly braises the seared beef ribs in a soy sauce, mirin, and sesame oil mixture, then pairs them with grits and collard greens, two classics of her adopted home in the South. “I wanted to share one of my favorite Korean dishes that I knew Southerners would love, too,” Kim says.

Two pro tips if you want to up the presentation ante: First, make the sauce just a little more luxurious. “At the restaurant we strain the sauce and add butter to make a glaze for the meat,” Kim says. Before serving, ladle the sauce through a sieve to separate the solids, then whisk in a tablespoon or two of butter. Second, add a garnish for visual appeal. “I do a quick pickled salad of fennel and cucumbers at the restaurant,” Kim says, “but you could easily do jarred kimchi at home.”


  • Serves 4-6

    • 5 lb. beef short ribs

    • Salt and ground black pepper

    • 1-2 tbsp. vegetable oil

    • 1 yellow onion, peeled and julienned

    • 2 bunches of green onions, cut into 2-inch slices, plus more for garnish

    • 2 carrots, peeled and diced large

    • 8 shitake mushrooms, stems removed, julienned

    • 1½ cups soy sauce

    • 1½ cups mirin

    • 4 cups water

    • 2 tbsp. garlic, minced

    • 1 tbsp. toasted sesame oil

    • ½ tsp. ground black pepper

    • ¼ cup sugar

    • 2 lb. Yukon Gold potatoes, diced large

    • Optional: Kimchi or other pickled vegetables, for garnish


  1. Season short ribs with salt and pepper. Pour oil into a large Dutch oven or stock pot, heat to medium-high, and sear ribs until browned on each side, working in batches. Return seared ribs to the pot, add all remaining ingredients except potatoes, and bring to a boil.

  2. Reduce temperature to low and simmer. Cover the pot and braise for 2 hours. Add potatoes and cook for 30 minutes. Check meat. It should be falling apart and able to pull apart with a fork. Carefully separate bones from meat. (Discard bones or save to make stock.)

  3. Serve over grits with collard greens. (“It seems that everyone has their own family recipes for these, and they’re pretty adamant about sticking to them,” Kim says. If you’re not, click here and here.) Garnish with sliced green onions and a dollop of jarred kimchi, if desired.