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Spicy Galbijjim (Korean braised short ribs)

Some people at work call me the beef-queen. Well, beef-queen strikes again! Make this dish for your next dinner party post-quarantine, or for your household during quarantine and eat it over the course of 3 days. I will say in my own household, this dish does not last past a day.

Ingredients

  • ~3lbs of thick-cut beef short ribs
  • 1 pear, grated 
  • 1/2 cup of low-sodium soy sauce
  • 3/4 cup of shaoxing wine
  • 4 tablespoons of gochugaru
  • 1 whole head of garlic, smashed
  • 1 inch of ginger, sliced
  • 4 dried chili peppers
  • 2 stalks of green onions, chopped and separate white from green parts 
  • Water as needed
  • Salt and white ground pepper to taste
  • 1 tablespoon of brown sugar to taste
  • 2 carrots, chopped
  • 1 red potato, chopped
  • 6-8 shiitake mushrooms (optional)
  • 1/2 yellow onion, chopped

Tips

  • If your ribs are larger than 1.5 inches, slice the meat on the bone into 1.5 inches

How to serve

  • With rice and other side dishes as preferred

Instructions

  • If you’re using shiitake mushrooms and you have the dried kind, make sure to soak them in water 5-6 hours before you’re cooking this dish
  • Bring a large pot of water to boil; estimate for the amount of water to be 1 inch above the ribs; (choose a large shallow pot because ideally you’d want a single layer of ribs)
  • Once the water boils, place the ribs into the pot and boil for 2-3 minutes
  • Take out the ribs and rinse each one under water; this removes the impurities from each rib
  • Rinse and wipe down the pot you already used and place the washed ribs into the pot
  • In a bowl, mix together the pear, low-sodium soy sauce, shaoxing wine, gochugaru, garlic, ginger, dried chili peppers, white parts of the green onions, salt and pepper; pour this mixture into the pot with the ribs
  • Add enough water to just cover the ribs
  • Bring the pot to a boil and turn down the fire a little bit (but keep it boiling); cook at this temperature for 20 minutes; stir occasionally 
  • Turn down the fire to simmer and cook for 35 minutes, stir occasionally
  • Put in the chopped carrots, red potato and yellow onion as well as the shiitake mushrooms
  • Cook for another 20-25 minutes, stir occasionally 
  • Taste the broth and add more salt, white ground pepper and brown sugar until it’s to your liking
  • Garnish with the green parts of the green onions
  • Ready to serve