Spicy Braised Beef Short Ribs (Maeun So Galbi Jjim)
Braise bone-in beef ribs in a chili-soy sauce, then cook the radish and carrot until tender.
- Cuisine
- Korean
- Prep
- 24 min
- Cook
- 100 min
Scale the recipe
Ingredients
- Bone-in beef short ribs for braising Raw bone-in beef ribs with large pieces of fat and bone dust removed
- 1,000 g
- Korean radish (mu) Peeled
- 230 g
- Carrot Peeled
- 140 g
- Onion
- 120 g
- Large green onion (daepa)
- 40 g
Seasonings
- Braising water
- 4 C
- Korean all-purpose soy sauce (jinganjang)
- 5 T
- Korean chili flakes (gochugaru)
- 2 T
- Sugar
- 2 T
- Minced garlic
- 1 T
- Minced ginger
- 1/3 T
- Korean green plum syrup (maesil-cheong)
- 1 T
- Sesame oil
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Trim the ribs
Remove bone dust and large pieces of surface fat, then pat dry with paper towels. Weigh the bone-in short ribs 1,000 g.
-
Blanch the ribs
Boil separate water in a roomy pot and add the ribs. When it returns to a boil, blanch for about 6–8 minutes to bring impurities to the surface.
-
Drain and rinse the pot
Lift the ribs into a clean dish with tongs. Discard the blanching water and wash the pot for braising.
-
Cut vegetables and aromatics
Cut radish 230 g and carrot 140 g into pieces about 3 cm across. Thickly slice onion 120 g and diagonally slice green onion 40 g.
-
Mix the chili-soy seasoning
Combine soy sauce 5 T, chili flakes 2 T, sugar 2 T, minced garlic 1 T, minced ginger 1/3 T and plum syrup 1 T. Stir until the sugar mostly dissolves.
-
Braise the ribs first
Bring the ribs, braising water 4 C and seasoning to a boil. Cover and simmer over medium-low 45–55 minutes, turning the ribs once partway through.
-
Add radish and carrot
Add the radish and carrot, then cover. Cook over medium-low about 20 minutes, until a chopstick slides in without much resistance.
-
Check the internal temperature
Insert a thermometer sideways into the thickest meat without touching bone. Cook until the center holds at 75°C or above for 1 minute and a chopstick slides in easily.
-
Reduce with onion and green onion
Add onion and reduce uncovered for 6–8 minutes. Once the onion is tender, add green onion and spoon broth over the ribs once or twice.
-
Finish with sesame oil
Turn off the heat and drizzle with sesame oil 1/2 T. Serve the ribs with radish and carrot. Refrigerate leftovers immediately in shallow containers.
