Spicy braised beef short ribs is a bold and hearty Korean dish featuring tender ribs simmered in a rich, spicy sauce infused with gochugaru. Radish, carrots, shiitake mushrooms, and rice cakes add texture and depth, while green chile peppers enhance the heat. A perfect balance of spice, umami, and comforting flavors.

Try this recipe from W Table.

Ingredients:

  • 1 kilogram beef short ribs
  • 1/3 radish
  • 5 shiitake mushrooms
  • 1 carrot
  • 2 green chile peppers
  • 1 stalk green onion
  • 2 small rice cake sticks (garaetteok)

Ingredients for boiling the ribs:

  • 2 liters water
  • 1 stalk green onion
  • 5 cloves garlic
  • 1 onion
  • 1 dried red chile pepper
  • A pinch black peppercorns

Seasoning sauce ingredients:

  • 8 tablespoons soy sauce
  • 4 tablespoons red pepper flakes (gochugaru)
  • 5 tablespoons cooking wine
  • 3 tablespoons corn syrup
  • 3 tablespoons sugar
  • 1 tablespoon minced garlic
  • 1/2 tablespoon ginger juice
  • A pinch black pepper

Instructions:

Soak the short ribs in cold water for about 1 hour to remove the blood, then blanch in boiling water briefly. Rinse under cold water to remove impurities.

In a pot, add the short ribs and ingredients for boiling. Boil for about 1 hour, then strain the ribs and remove any tendons or fat. Mix the ribs with the seasoning sauce ingredients. Reserve the strained broth for later use.

Cut the radish and carrot into bite-sized pieces, rounding the edges. Cut the rice cake sticks into smaller pieces, slice the shiitake mushrooms into thirds, and slice the green chile peppers and green onion diagonally.

In a pot, add the seasoned ribs, 2 cups of the reserved broth, radish and carrot. Simmer for about 20 minutes.

Once the radish and carrot are tender, add the shiitake mushrooms, rice cakes, green chile peppers and green onion. Cook for an additional 5 minutes.

Garnish with chopped chives and sesame seeds before serving.

[Source: W Table]

(spicy beef galbijjim)