➤ story by DAVID KIM
“I‘ve never seen anyone eat a meal with such enthusiasm!” Benedict remarks as he watches Sophie devour Mrs. Crabtree’s breakfast. For Yerin Ha, who plays Sophie on Bridgerton, the moment lands with particular authenticity. Off-screen, her appetite is just as genuine, especially when the conversation turns to Korean food.
“My favorite Korean dishes—I have so many! I just get so happy when I talk about food,” Yerin tells Netflix.
Pressed to choose a favorite, she points not to a restaurant staple, but to something more personal: her mom’s galbi-jjim. “Galbi-jjim is the dish that my mom cooks like the best,” she shares to Buzzfeed. “And it reminds me of home and she always makes it for me for my birthday if we’re together.”
Related: What Hudson Williams Eats in a Day, Plus His Favorite Korean Comfort Food
What is galbi-jjim?
For those who aren’t familiar with the dish, galbi-jjim is essentially a Korean beef stew. What most people picture when they think of galbi-jjim is the classic Seoul version, featuring a soy sauce–based braise that’s slightly sweet, and savory, and often includes Korean radish, carrots, chestnuts, and jujubes.
Depending on the region and household, it can switch up flavor, ingredients, and vibe real quick. In Andong, for instance, the flavors deepen: more garlic, more pepper, still soy-based, but sometimes with a hint of heat and the addition of glass noodles. Elsewhere, particularly in modern kitchens, spicier variations emerge, built on gochujang and gochugaru, occasionally finished with unexpected flourishes like melted cheese. More seasoning layers like sesame or fermented elements can be added too.
Yerin Ha’s Favorite Galbi-jjim Style
Beyond regional signatures, galbi-jjim is shaped most meaningfully at home. Some make it sweeter, others barely sweet at all, and the spice level is completely up to whoever’s cooking.
Yerin Ha says her mom’s galbi-jjim isn’t especially soy forward nor garlicky, with an overall flavor that’s more marinade-driven than intense. Yerin describes it as having a “Soy-ish, marinated stew kind of vibe” (via New York Times Cooking).
Interestingly, this style of galbi-jjim somewhat strays from the culinary traditions of Yerin’s mom’s heritage. Yerin’s maternal grandmother is famed Korean actress Son Sook, who was born in Miryang, in Gyeongsangnam-do, a region where galbi-jjim tends to be more bold and savory, with garlic and soy at the forefront.
Of course, given that Yerin was raised in Australia, it would make sense that her mom’s galbi-jjim likely carries subtle adaptations—ingredients adjusted, sweetness and spice level perhaps softened or calibrated.
Curious for a taste of Yerin Ha’s favorite Korean food? Check out the recipe ahead.
Q-Rapha Ganjang 12oz. Korean Soy Sauce (from $14)
Homestyle Galbi-jjim Recipe
“I don’t see my mom that often, but when I do go back home, I always tell her to make this for me.”
—Yerin Ha, on her mom’s galbi-jjim recipe
Ingredients:
- 2–2½ pounds bone-in beef short ribs
1 Korean radish (or daikon), cut into large chunks
1 carrot, cut into chunks
½ onion, sliced - Optional:
1 potato, cut into chunks
3–4 mushrooms - For the Marinade / Braising Liquid:
⅓ cup ganjang (Korean soy sauce)
1½ cups water or light beef broth
1½ tablespoons sugar
1 tablespoon mirin or rice wine
1 teaspoon sesame oil
3 cloves garlic, lightly crushed
½ teaspoon black pepper
Directions:
- Prepare the ribs: Soak the short ribs in cold water for 30 to 60 minutes. Drain, then blanch in boiling water for 5 minutes. Rinse thoroughly and set aside.
- Start the braise: In a large pot, combine the ribs, water or broth, and onion. Bring to a boil, then reduce to a gentle simmer. Skim off any foam from the surface.
- Add marinade and vegetables: Stir in the soy sauce, sugar, mirin, garlic, and black pepper. Add the radish and carrot. Cover and simmer for 45 to 60 minutes, until the meat begins to tenderize.
- Finish cooking: Add the potato and mushrooms, if using. Continue simmering for another 20 to 25 minutes, until the meat is fully tender and the vegetables are cooked through.
- Reduce and season: Uncover and simmer for an additional 10 to 15 minutes to allow the sauce to reduce slightly. Stir in the sesame oil. Taste and adjust seasoning if needed.
Seoul Sausage’s Korean Magic Dust 4.5oz (from $11)
Leave a Reply