Spicy Short Ribs (Maeun Galbi Jjim)

Ingredients

• 2.5 lb beef short ribs (2–3 lbs, soaked in cold water for 2 hours)
• ginger (a few slices for blanching)
• 0.5 cup soy sauce
• 1.5 rock sugar (1–2 pieces (or 1 tbsp regular sugar))
• 2 tbsp gochugaru (Korean red pepper powder)
• 1 tbsp garlic (minced)
• hot water (enough to cover ribs)
• 1 daikon radish (white carrot)
• 1 carrot (regular carrot)
• 1 onion
• 1 cup rice cakes (as much as you like; estimated 1 cup)
• cheese (optional topping for melting)

Steps

1. 1

   Soak the beef short ribs in a bowl of cold water for 2 hours to remove impurities and keep the broth clean.

2. 2

   Bring a pot of water to a boil. Add the ribs and a few slices of ginger, blanching for 2 minutes to remove any leftover impurities.

3. 3

   Drain the ribs and place them into a clean pot.

4. 4

   Add the soy sauce, rock sugar, gochugaru, and minced garlic to the pot.

5. 5

   Pour in enough hot water to just cover the ribs. Using hot water helps keep the meat juicy.

6. 6

   Bring the mixture to a gentle boil. Leave the lid slightly open and simmer for 30 minutes.

7. 7

   Add the chopped carrots, daikon (white carrot), and onion to the pot. Continue to simmer for another 30 minutes.

8. 8

   Add the rice cakes to the pot during the last 10–15 minutes of cooking, allowing them to soften and soak up the spicy-sweet broth.

9. 9

   Serve hot. Optionally, top with cheese and melt it for a 'perfect cozy fall bite'.

Notes

The author refers to daikon as 'white carrot'. Hot water is specifically recommended when starting the simmer to maintain meat texture. Cheese is a highly recommended optional topping.

Nutrition per serving

• main
• stew
• beef
• spicy
• Korean
• one-pot
• dinner