Spicy & Flavorful Braised Short Ribs with Broth (Gukmul Galbijjim)
Spicy & Flavorful Braised Short Ribs with Broth (Gukmul Galbijjim)
Make Chef Raymond Kim’s Hot and Spicy Braised Short Ribs with Broth – Perfect as a Side Dish or Anju (Bar Snack)
This is a recipe for spicy braised short ribs with a flavorful broth, perfect as an anju (Korean bar snack). It’s a dish introduced by Chef Raymond Kim on ‘Please Take Care of the Refrigerator’.
Main Ingredients- 1 pack Instant Galbi-tang (Beef Short Rib Soup)
- 1 stalk Scallion
- 1/2 Onion
- 2 King Oyster Mushrooms
- 1 handful Bean Sprouts
- 2 Korean Green Chilies (adjust to your preference)
- 1/2 pack Enoki Mushrooms (optional)
- Glass Noodles (optional, if included in the Galbi-tang)
Cooking Instructions
Step 1
First, prepare one pack of instant Galbi-tang (beef short rib soup). This is the key ingredient for making delicious braised short ribs easily.
Step 2
Carefully separate the beef short ribs and the broth from the instant Galbi-tang. We will use them separately later.
Step 3
To the separated Galbi-tang broth, add 0.5 Tbsp of minced ginger for fragrance and 1 Tbsp of minced garlic for rich flavor.
Step 4
Add 3 Tbsp of soy sauce, the foundation of umami.
Step 5
Add 2 Tbsp of sugar for sweetness. You can start with 1 Tbsp and adjust later after tasting. A tip is to not make it too sweet initially!
Step 6
Add 1 Tbsp of sesame oil for a nutty aroma and stir to combine all the seasonings well. This creates a delicious broth base.
Step 7
Lightly oil a wide pot. Add about 2 sliced king oyster mushrooms, chopped scallions, and onion. Sauté until they are slightly softened and fragrant. They should be just wilted.
Step 8
Pour the prepared seasoned broth into the pot with the sautéed vegetables. Let it simmer over medium-low heat until the broth reduces and thickens. Simmering slowly to develop deep flavors is important.
Step 9
Once the broth has reduced and started to thicken, it’s time to add the ingredients that will enhance the flavor.
Step 10
Add 1 Tbsp of ssamjang for a savory depth and chopped Korean green chilies (to your liking) for a spicy kick.
Step 11
Add a handful of bean sprouts, spread evenly over the top of the pot. The bean sprouts will add a refreshing crunch as they cook.
Step 12
Add 2 Tbsp of mirin (rice wine) to remove any gamey odors and add flavor.
Step 13
Don’t forget to add 1 Tbsp of gochugaru (chili flakes) for heat and 2 Tbsp of gochujang (chili paste), the core of the spicy flavor. Adjust the spice level to your preference.
Step 14
Add the separated beef short ribs back into the pot and continue to simmer until all the ingredients are well combined. If your Galbi-tang included glass noodles, adding them now will make the dish even richer and more delicious.
Step 15
The final secret ingredient! Take a handful of minced garlic, place it in a fine-mesh sieve, rinse briefly under running water, and then squeeze out as much moisture as possible with your hands. This process reduces the pungent raw garlic flavor while retaining its subtle sweetness and aroma.
Step 16
Add the prepared minced garlic to the braised short ribs and mix well. Ensure the garlic flavor permeates the entire dish.
Step 17
If you have enoki mushrooms in your refrigerator, prepare them by trimming the ends and add them to the pot. Their chewy texture will add another layer of deliciousness. (This is optional.)
Step 18
Once the enoki mushrooms are tender, garnish with some chopped scallions. Although the amount of actual short ribs might be limited since we used instant Galbi-tang, the spicy and deep broth flavor is truly outstanding, making it highly recommended as an anju! Enjoy your meal!
