Spicy Galbi Jjim Recipe

Trim and season ribs

Pat the short ribs dry with paper towels. Trim excess fat if desired. Lightly season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Place ribs in a large bowl or shallow dish.

Make the marinade

In a separate bowl combine 3/4 cup soy sauce, 3 tablespoons brown sugar, 2 tablespoons mirin, 1 tablespoon sesame oil, 2 tablespoons gochujang, 1 tablespoon gochugaru, 6 cloves minced garlic, and 1 tablespoon grated ginger. Whisk until sugar and gochujang are incorporated.

Marinate

Pour half of the marinade over the ribs, massaging it into the meat so all pieces are coated. Reserve the remaining half of the marinade for later in the braise. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Prepare aromatics and mushrooms

If using dried shiitake, soak them in 1/2 cup hot water for 20–30 minutes, then reserve soaking liquid (strain to remove grit). Roughly chop rehydrated mushrooms. Quarter the onion, peel and cut daikon into 1–1.5 inch chunks, and roughly chop the white parts of scallions.

Sear short ribs

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add a tablespoon neutral oil. Remove ribs from marinade (reserve marinade) and sear ribs in batches, about 1.5–2 minutes per side, until nicely browned. Transfer seared ribs to a plate.

Deglaze and build braising liquid

Lower heat to medium. Add the reserved marinade to the pot and scrape up browned bits. Add 3 cups water, the reserved mushroom soaking liquid (if any) up to 1/2 cup, the quartered onion, chopped shiitake, daikon chunks, and the chopped scallion whites. Stir to combine and bring to a gentle simmer.

Return ribs and simmer

Nestle the seared short ribs back into the pot so they are partially submerged in liquid. Add the optional 1 tablespoon rice syrup if using. Bring to a light simmer, then cover and reduce heat to maintain a gentle simmer (or place in a 325°F / 160°C oven) and braise for 60 minutes.

Add potatoes and carrots

After the ribs have braised for 60 minutes, carefully remove the lid. Add the halved baby potatoes and carrot chunks, distributing them around the ribs. If using tteok (rice cakes), soak them briefly in warm water for 10 minutes and drain, then add now. Spoon remaining reserved marinade over the vegetables and ribs.

Continue braising until tender

Cover and continue to simmer gently for another 30–40 minutes, or until ribs are very tender and potatoes/carrots are cooked through. Check liquid level occasionally; if the braise looks too dry, add up to 1/2 cup additional hot water. Adjust seasoning: taste the broth and add up to 1 tablespoon soy sauce or 1 teaspoon sugar if needed.

Reduce sauce (optional)

If you prefer a thicker, glossy sauce, remove ribs and vegetables with a slotted spoon to a serving dish, then increase heat and boil the remaining braising liquid uncovered until it reduces and thickens slightly (5–8 minutes). Return ribs and vegetables to the pot and toss to coat in reduced sauce.

Finish and garnish

Sprinkle the sliced scallion greens and 1 teaspoon toasted sesame seeds over the braised ribs and vegetables. Add optional julienned pear/apple and sliced fresh red chili if using for bright contrast.

Serve the spicy galbi jjim hot family-style with steamed rice and banchan. Provide extra gochugaru or sliced chilies for those who want more heat.