Korean
Korean Spicy Braised Short Ribs (Galbi Jjim)
A luscious and flavorful dish featuring tender beef short ribs braised in a rich, spicy, and slightly sweet Korean sauce, served over steamed rice.
Total Time3 minutes
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
40
Protein
30
Carbs
40
Fat
3
Fiber
0g
Sodium
Ingredients
- 2.5 lbs beef short ribs
- 1/4 cup soy sauce
- 1/4 cup gochugaru (Korean red pepper flakes)
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 2 cups Korean radish (mu), cubed
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
- 1/4 cup water
- Salt and pepper to taste
Instructions
- 1In a large bowl, mix together soy sauce, gochugaru, brown sugar, sesame oil, chopped onion, minced garlic, and grated ginger to create the marinade.
- 2Add the short ribs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours (or overnight for best results).
- 3Preheat your oven to 300°F (150°C).
- 4In a large oven-safe pot, place the marinated short ribs with the remaining marinade, Korean radish, and water. Bring to a boil over medium heat.
- 5Cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours until the meat is tender and falls off the bone.
- 6Once done, remove the pot from the oven. Carefully skim off excess fat from the surface.
- 7Season with salt and pepper to taste. If desired, you can simmer on the stove for an additional 10-15 minutes to thicken the sauce further.
- 8Serve hot, garnished with chopped green onions and sesame seeds, alongside steamed rice.
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