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Maeun Galbi Jjim aka spicy galbi jjim is Korean style braised beef short ribs.
I shared traditional style a long ago and recently this spicy version got viral in LA. This restaurant Sun Nong Dan in Korea town LA sells this spicy braised galbi jjim and everyone can’t have it enough!
I, myself went there to eat as well and it was delicious! They actually give an option to put cheese on top, which we did on the half of the spicy galbi jjim.
Oh, man. It was SO GOOD!! They torch the cheese on the table which made a really great show! Loved it!
So today, I’m going to share how to create the spicy galbi jjim at home! It is time consuming dish, because beef short ribs take some time to get soften, BUT very easy to make though. You can play Candy Crush while making it!
Bring enough water to boil that can cover all the beef short ribs in a large pot. Add the beef short ribs.
Bring water back to boil. it will take about 8 to 10 minutes. No worries, we won’t loose any flavors but excess blood and bone bits that we don’t want to eat! This way the end product will have a such a clean and pure flavors!
Let the water bring back to boil. When it started boiling again, drain the water and beef in a strainer. You could save the broth, but it is filled with beef blood and bone bits, so make sure to strain in a super fine kitchen cloth.
Quickly rinse the pot. Wash the beef one by one under running cold water.
Add the clean beef short ribs in the now-clean pot.
Add soy sauce, sugar, soju, gochugaru, maesilaek, black pepper, garlic ginger and water. (I added garlic and ginger at last in the video, because I forgot to add in the begining! lol) You could use regular red pepper flakes, that will work just fine or even Thai chili flakes for extra spiciness!
Mix well, cover and bring it to boil over high heat. Let it hard boil for 30 minutes over high heat then reduce heat to medium and simmer for additional 30 minutes.
Meanwhile, smooth edges of Korean radish and carrot using a knife or vegetable peeler.
This step is not necessary for the taste, it’s just for the look. By treating the sharp edge of the vegetables will prevent break down and make the galibijjim looks not as neath.
I also cut some onions into same size as radish and carrots and soak my dangmyeon in hot water during this time.
I used flat and wide shaped dangmyeon, Korean glass noodles but the shape of the noodles is not too important. In fact, this glass noodle part is optional!
You also could use zero calorie noodles if you want to!
Dangmyeon is Korean sweet potato noodles aka glass noodles. Easy to find at your local Asian grocery or online. Noodle part is absolutely optional, and if you deiced to use them, soak in hot water at least 30 minutes and drain right before use.
Add the radish and carrot into the pot. Stir well until well combined.
Cover and cook additional 30 minutes over medium heat.
Then add the onion and soaked glass noodles (if you are using).
Stir well and cook 5 to 10 more minutes or until onions are soften and the noodles are fully cooked.
Remove from heat, stir in green onions and chili.
Transfer to a serving plate and garnish with sesame seeds. Enjoy with a warm bowl of rice and kimchi!
Spicy Galbi Jjim
- Author: Seonkyoung Longest
- Total Time: 1 hour 50 minutes
- Yield: 10 1x
Description
Galbi jjim is Korean Braised Beef Short Ribs and this is spicy version which is the best version!
Ingredients
Scale
- 5 lb 1” to 1 1/2” thick single beef short ribs
- 3/4 cup soy sauce
- 1/3 cup sugar
- 1 cup soju, Korea liquor or rice wine
- 3 to 6 tbsp gochugaru Korean red pepper flakes or regular red pepper flakes (for extra spiciness, add Thai chili flakes)
- 1/4 cup maesilaek, Korean plum extract or apple/pear juice
- 1 tsp black pepper
- 20 cloves garlic, chopped
- 1 1/2 tsp chopped ginger
- 6 cups water
- 1 1/2 lb moo, Korean radish or Yukon gold potatoes, peeled, cut into 2”x2” cubes
- 2 large carrots, peeled, cut into 2”x2” cubes
- 2 large yellow or sweet onion, cut into 2”x2” cubes
- 4 to 6 oz dried dangmyeon Korean glass noodles or zero calorie noodles (optional), soaked in hot water for 30 minutes, drained right before use
- 5 to 6 green onions, cut into 2” longe pieces
- 1 to 3 green and/or red chili, sliced
Instructions
- Bring enough water to boil that can cover all the beef short ribs in a large pot. Add the beef short ribs. Let the water bring back to boil, about 8 to 10 minutes. When it started boiling again, drain the water and beef in a strainer. You could save the broth, but it is filled with beef blood and bone bits, so make sure to strain in a super fine kitchen cloth. Quickly rinse the pot. Wash the beef one by one under running cold water. Add the clean beef short ribs in the now-clean pot.
- Add soy sauce, sugar, soju, gochugaru, maesilaek, black pepper, garlic ginger and water. (I added garlic and ginger at last in the video, because I forgot to add in the begining! lol) Mix well, cover and bring it to boil over high heat. Let it hard boil for 30 minutes over high heat then reduce heat to medium and simmer for additional 30 minutes.
- Meanwhile, smooth edges of Korean radish and carrot. This step is not necessary for the taste, it’s just for the look. By treating the sharp edge of the vegetables will prevent break down and make the galibijjim looks not as neath.
- Add the radish and carrot into the pot. Stir and cook additional 30 minutes. Then add the onion and soaked glass noodles (if you are using). Cook 5 to 10 more minutes or until onions are soften and the noodles are fully cooked. Remove from heat, stir in green onions and chili. Transfer to a serving plate and garnish with sesame seeds. Enjoy with a warm bowl of rice and kimchi!
- Cook Time: 1 hour 50 minutes
