SPICY GALBI JJIM (갈비찜)
This is a spicy version of a favorite Korean dish of mine!
Short ribs are braised in a spicy sauce and it cooks down into a thick sauce that coats all the meat and vegetables!
I love the vegetables in this dish so I always go heavy on them!
INGREDIENTS:
2 medium sized moo, Korean radish peeled and cut to approx. 2” pieces (corners trimmed)
4 thick carrots, peeled, cut into approx. 2” pieces (corners trimmed)
2 large sweet onion, cut into 2” pieces
1 bunch green onions, cut into approx. 2” pieces
3 red chili, sliced thin on an angle
4-5 lb 1” to 1 1/2” thick single beef short ribs
3/4 cup soup soy sauce (has more umami flavor)
1/2 cup sugar
1 cup soju
1/2 C gochugaru Korean red pepper flakes
2T thai chili flakes (omit if you don’t want it too spicy)
1/4 cup maesilaek, Korean plum extract
2 t black pepper
15 finely chopped garlic cloves
3 T finely chopped ginger
6 cups water
INSTRUCTIONS
In a large pot (large enough to hold all your ingredients and not boil over) Bring water to a boil. Add the beef short ribs. Bring it back to a boil for 10 minutes. Drain the water and beef in a strainer. Quickly rinse the pot and rinse the beef one by one under cold water. Add the clean beef short ribs back to the pot.
In a bowl, add the soy sauce, sugar, soju, gochugaru, thai chilis, maesilaek, black pepper, garlic, ginger, and water. Pour it into the large pot with the bones and cover and bring it to boil over high heat. Let it boil for 30 minutes.
Meanwhile, time to prep all the vegetables, use a paring knife to smooth/trim the edges of the peeled and cut radish and carrots. This is just for looks but it can make a difference in the final look, as they won’t break down and make the galbijjim look messy.
Reduce heat to medium, toss in the prepped radish and carrots on top and cover and simmer for additional 30 minutes.
Stir the pot and add the sweet onions on top. Cover and cook an additional 30 minutes.
Remove the lid and add the sliced red chilis and green onions. And give it a good mix. If there is a lot of liquid, you will want to cook it on high without a lid for 5 - 10 minutes to thicken. Transfer to a serving plate and garnish with sesame seeds. Serve with rice!