Spicy galbi jjim is a Korean braised beef short rib dish that’s tender, glossy, and packed with a deeply savory, sweet, and fiery sauce. Unlike the more common soy-based galbi jjim, this version gets its heat from gochugaru (Korean red pepper flakes) and gochujang (fermented chili paste), creating a rich, complex glaze that clings to every piece of meat. It’s a showstopping main course that’s surprisingly simple to make at home, and it only gets better as it sits.
Ingredients
- 3 lb (1.4 kg) beef short ribs, cut into 2-inch pieces (flanken or English-style)
- 1 large Korean radish (or daikon), peeled and cut into 2-inch chunks (about 1 lb / 450 g)
- 8 shiitake mushrooms, stemmed and halved (fresh or rehydrated)
- 1 medium onion, quartered
- 6 cloves garlic, minced
- 1 tbsp (15 ml) grated ginger
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) gochujang (Korean chili paste)
- 2 tbsp (15 g) gochugaru (Korean red pepper flakes)
- 3 tbsp (45 g) brown sugar
- 2 tbsp (30 ml) honey or rice syrup
- 1 tbsp (15 ml) sesame oil
- 1/2 cup (120 ml) Mirin or dry white wine
- 2 cups (480 ml) water or low-sodium beef broth
- 2 green onions, chopped (for garnish)
- 1 tbsp (8 g) toasted sesame seeds (for garnish)
Instructions
- Soak the short ribs in cold water for 30 minutes to draw out excess blood. Drain and rinse.
- In a large pot, add the ribs and cover with cold water. Bring to a boil over high heat, then boil for 5 minutes. Skim off any foam that rises.
- Drain the ribs and rinse them under cold water. Rinse the pot and return the ribs to it.
- In a bowl, whisk together the soy sauce, gochujang, gochugaru, brown sugar, honey, sesame oil, mirin, garlic, and ginger until smooth.
- Pour the sauce over the ribs. Add the water or broth, onion, and radish. Stir to combine.
- Bring to a boil over high heat, then reduce to low, cover, and simmer gently for 1 hour and 30 minutes, stirring occasionally.
- Add the shiitake mushrooms and continue to simmer, covered, for another 30 minutes, or until the meat is very tender and nearly falling off the bone.
- Remove the lid and increase heat to medium-high. Boil uncovered for 10–15 minutes, spooning the sauce over the ribs, until the sauce thickens and coats the meat.
- Garnish with green onions and sesame seeds. Serve hot.
Tips
- Use English-style ribs if you can’t find flanken. They’re meatier and hold up well to long braising. If using flanken, reduce cooking time by 15 minutes.
- Adjust the heat to your preference. For a milder dish, use only gochujang and skip the gochugaru, or reduce both by half.
- Don’t skip the blanching step—it removes impurities and keeps the sauce clear and clean-tasting.
- Make it ahead: Galbi jjim tastes even better the next day. Refrigerate overnight and reheat gently.
Serving Suggestions
Serve the galbi jjim over steamed short-grain rice, with kimchi and a simple side of blanched spinach or cucumber salad. For a more festive meal, add it to a Korean table with japchae, pajeon, and pickled radish. The sauce is excellent spooned over rice.
Variations
- Classic (non-spicy) galbi jjim: Omit the gochujang and gochugaru, and add 1/4 cup (60 ml) more soy sauce and 1 tbsp (15 g) more brown sugar. Add sliced carrots and chestnuts for a sweeter, traditional version.
- Add root vegetables: Potatoes, carrots, or burdock root can be added with the radish for a heartier dish.
- Use beef chuck: Substitute 3 lb (1.4 kg) beef chuck roast, cut into large chunks, for a more budget-friendly option. Cook until fork-tender, about 2 hours.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your gochujang is gluten-free (some brands contain wheat).
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The flavors will deepen overnight. To reheat, place in a covered pot over low heat, stirring occasionally, until heated through (about 10–15 minutes). Add a splash of water if the sauce has thickened too much. You can also freeze galbi jjim for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make galbi jjim in a pressure cooker or Instant Pot?
Yes. After blanching, cook on high pressure for 35 minutes with the sauce and liquid. Quick-release, add mushrooms, and simmer on sauté mode to reduce the sauce. The meat will be tender but may not have the same fall-off-the-bone texture as slow braising.
What if I don’t have gochugaru?
Use 1 tbsp (8 g) of crushed red pepper flakes or an extra 1/2 tbsp gochujang. The flavor will be slightly less smoky and a bit more acidic, but still delicious.
Can I use boneless short ribs?
Yes, but reduce the cooking time to about 1 hour 15 minutes total, as boneless cuts cook faster. Check for tenderness with a fork.
Why is my sauce too thin?
If it’s not thickening after the uncovered boil, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in. Simmer for 2–3 minutes until glossy.
Is galbi jjim supposed to be very sweet?
Traditional versions are sweet-savory, but you can adjust the sugar and honey to taste. Start with 2 tbsp brown sugar and add more later if needed.
Can I add cheese on top?
Some modern Korean restaurants add mozzarella for a fusion twist, but it’s not traditional. If you like it, add it just before serving so it melts.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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