Spicy Braised Beef Short Ribs (Dongin-dong Style)
How to Make Spicy Braised Beef Short Ribs: The Golden Recipe from Dongin-dong
A golden recipe for spicy braised beef short ribs in the style of Daegu’s famous Dongin-dong Jjim-galbi.
Main Ingredients
- 1.2kg beef short ribs, cut about 2cm thick
- 1 potato, cut into large chunks
- 1/2 onion, cut into large chunks
- 1 king oyster mushroom, cut into bite-sized pieces
- 1 green onion, cut diagonally
- 1 enoki mushroom, root trimmed
- 1/2 carrot, cut into large chunks
- 1 handful dried glass noodles, soaked in water for about 10 minutes
Seasoning Ingredients
- 5 Tbsp soy sauce
- 5 Tbsp gochugaru (Korean chili flakes) (add more for extra spiciness)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sugar
- 1 Tbsp honey (or corn syrup)
- 2 Tbsp mirin (rice wine)
- A pinch of black pepper
- 5 Tbsp soy sauce
- 5 Tbsp gochugaru (Korean chili flakes) (add more for extra spiciness)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sugar
- 1 Tbsp honey (or corn syrup)
- 2 Tbsp mirin (rice wine)
- A pinch of black pepper
Cooking Instructions
Step 1
I’ve prepared the beef short ribs cut to a thick, about 2cm, to ensure a juicy bite as they shrink during cooking. Feel free to adjust the size according to your preference.
Step 2
Let’s prepare the vegetables that will add flavor and texture. Potatoes become wonderfully soft and are great for mixing with the sauce later. Onions add sweetness, and carrots provide a beautiful color. King oyster mushrooms offer a chewy texture, and enoki mushrooms add visual appeal. Green onions will lend their aroma. You can also add perilla leaves for an extra fragrant touch.
Step 3
Cut the potatoes, onions, and carrots into substantial chunks, about 1.5cm thick. Slice the green onion diagonally.
Step 4
Soak the beef short ribs in cold water for 30 minutes to remove the initial blood. Make sure there’s enough water to fully submerge the ribs.
Step 5
For faster and more effective blood removal, after the first soak, add 1 tablespoon of sugar and soak for another 30 minutes. A total of about 1 hour of soaking will help eliminate any gamey odors and ensure a clean taste.
Step 6
Now, let’s blanch the ribs. Fill a pot with plenty of water and add 2 pieces of green onion roots (or the white parts of green onions) and bring to a boil. Once boiling, add the prepared short ribs and blanch for just 1 minute. Then, remove and drain.
Step 7
Immediately rinse the blanched ribs under cold running water. This step is crucial: rinsing under cold water after blanching helps remove any remaining blood and impurities from the surface of the meat, resulting in exceptionally clean ribs.
Step 8
After thoroughly rinsing the ribs, it’s time to braise them. Place the ribs in a pot, cover with plenty of water, and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 30 minutes.
Step 9
Don’t discard the broth from braising the ribs! Skim off any excess fat floating on top, and reserve about 2 cups of the broth. This rich broth will add depth to your galbi-jjim.
Step 10
In a bowl, combine the seasoning ingredients: 5 Tbsp soy sauce, 5 Tbsp gochugaru, 2 Tbsp gochujang, 2 Tbsp sugar, 1 Tbsp honey, 2 Tbsp mirin, and a pinch of black pepper. Mixing the sauce the day before and letting it marinate will enhance the flavors even further. Making extra sauce is also great for other dishes like braised pork ribs.
Step 11
Take half of the prepared sauce and mix it thoroughly with the braised ribs. Marinating for at least 30 minutes will allow the flavors to penetrate the meat, making it much more delicious.
Step 12
Add 2 tablespoons of minced garlic to the remaining sauce and mix well. You can either mix the garlic into the sauce beforehand or add it separately at this stage; both methods work well. Adjust to your preference.
Step 13
Remember the reserved beef broth? Add 1 tablespoon of the remaining sauce mixture to the 2 cups of reserved broth and stir to combine. Pour this sauce base into a pot, add the marinated ribs and all the prepared vegetables (potatoes, onions, carrots), and simmer for 20 minutes.
Step 14
Maintain medium heat throughout this simmering process, allowing the ingredients to cook gently. Stir occasionally to prevent sticking.
Step 15
Adding chewy glass noodles to your galbi-jjim makes it even more special! To ensure they cook perfectly without clumping, soak a handful of dried glass noodles in water about 10 minutes before you start cooking. This prevents them from absorbing all the liquid at once and becoming a dense mass.
Step 16
When the galbi-jjim is almost ready, add the soaked glass noodles, king oyster mushrooms, and enoki mushrooms. Cook for another 3 minutes. Finally, add the diagonally sliced green onions and, if desired, some chili peppers. Drizzle with 1 tablespoon of sesame oil, and your delicious spicy braised beef short ribs are complete!
