Spicy and Sweet Braised Beef Short Ribs for Holidays
Holiday Dish: Korean Spicy Beef Short Ribs with Cheongyang Peppers
Move over, plain soy-braised short ribs! Get ready for the holidays with these delicious, spicy, and sweet beef short ribs infused with the kick of Cheongyang peppers. Amidst the rich and often heavy holiday dishes, this spicy variation will be a welcome palate cleanser and a guaranteed hit. The secret to the vibrant spicy sauce? Simply adding gochugaru (Korean chili flakes) and fresh red and Cheongyang chilies to a classic soy sauce base. It’s an easy yet impressive dish, perfect for any Korean celebration. We’re about to share the recipe for this iconic, sophisticated holiday meal. If you love variety, why not prepare both the classic soy-braised and this spicy version side-by-side?
Main Ingredients- 1kg Beef Short Ribs
- 2 Potatoes
- 1 Onion
- 1/2 Carrot
- 700ml Water
- 1 Red Chili
- 1 Cheongyang Chili (Spicy Green Chili)
- A small bunch of Green Onions
Soaking Short Ribs for Blood Removal- 4 Tbsp Sugar
Parboiling Short Ribs- 1/2 Green Onion
- Dried Ginger (or 1 fresh ginger knob)
Spicy Braising Sauce- 6 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste) (heaping)
- 2 Tbsp Fish Sauce (or Tuna Extract)
- 2 Tbsp Rice Wine Syrup (or Corn Syrup)
- 2 Tbsp Sugar
- 4 Tbsp Mirin (Rice Wine)
- 2 Tbsp Minced Garlic
- 2 Tbsp Chopped Green Onion
- 1 Tbsp Sesame Oil
- A pinch of Ginger Powder (or 1/2 tsp minced fresh ginger)
- 4 Tbsp Sugar
Parboiling Short Ribs- 1/2 Green Onion
- Dried Ginger (or 1 fresh ginger knob)
Spicy Braising Sauce- 6 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste) (heaping)
- 2 Tbsp Fish Sauce (or Tuna Extract)
- 2 Tbsp Rice Wine Syrup (or Corn Syrup)
- 2 Tbsp Sugar
- 4 Tbsp Mirin (Rice Wine)
- 2 Tbsp Minced Garlic
- 2 Tbsp Chopped Green Onion
- 1 Tbsp Sesame Oil
- A pinch of Ginger Powder (or 1/2 tsp minced fresh ginger)
- 6 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste) (heaping)
- 2 Tbsp Fish Sauce (or Tuna Extract)
- 2 Tbsp Rice Wine Syrup (or Corn Syrup)
- 2 Tbsp Sugar
- 4 Tbsp Mirin (Rice Wine)
- 2 Tbsp Minced Garlic
- 2 Tbsp Chopped Green Onion
- 1 Tbsp Sesame Oil
- A pinch of Ginger Powder (or 1/2 tsp minced fresh ginger)
Cooking Instructions
Step 1
Start by thawing the frozen beef short ribs in cold water. Avoid soaking them for too long, as this can diminish the meat’s flavor. To remove blood, dissolve 4 tablespoons of sugar in cold water and soak the short ribs for about 1 hour. It’s even better if you change the water once midway through.
Step 2
Once the short ribs have adequately bled, rinse them under cold running water. In a deep pot, bring plenty of water to a boil with half a green onion and some dried ginger (or a fresh ginger piece). Add the blood-removed short ribs and parboil briefly until the exterior just changes color. After parboiling, rinse them under cold water again to remove any remaining impurities.
Step 3
Now, let’s prepare the delicious braising sauce. Place the parboiled short ribs in a pressure cooker (or a heavy-bottomed pot). Add all the ingredients for the spicy braising sauce and mix well to coat the ribs evenly. Let the meat marinate for at least 30 minutes to an hour for deeper flavor. While the meat is marinating, you can efficiently prepare the vegetables.
Step 4
Peel the potatoes and cut them into large, bite-sized pieces. Similarly, chop the carrot and onion into substantial chunks, similar in size to the potatoes, for a pleasing presentation and texture. Slice the red chili and Cheongyang chili diagonally to add their spicy flair.
Step 5
Add the marinated short ribs, the chopped potatoes, carrots, red chili, and Cheongyang chili to the pressure cooker (or pot). Pour in 700ml of water, ensuring the ingredients are mostly submerged. The liquid will reduce and create a rich sauce that infuses the meat and vegetables.
Step 6
Cover the pressure cooker and bring to a boil over medium-high heat. Once the pressure regulator starts whistling, reduce the heat to medium-low and cook for about 30 minutes. After the pressure cooking time, turn off the heat and let it rest for 10 minutes to allow the steam to finish tenderizing the meat. For a regular pot, cover and simmer over medium heat for about 1 hour, or until the ribs are tender.
Step 7
After the resting period, carefully remove the pressure using the regulator valve (ensure it’s safe before opening). Gently stir the contents with a wooden spoon or spatula, making sure nothing is stuck to the bottom. Now, add the large-cut onion and diagonally sliced green onions to the pot.
Step 8
Continue to simmer, uncovered, over medium-low heat for about 5 more minutes. This will allow the onions to become translucent and the sauce to thicken slightly. Taste the sauce and adjust seasoning if needed – add more soy sauce if it’s too bland, or a little more gochugaru if you desire extra heat. Once the onions are tender, your delicious holiday spicy braised beef short ribs are ready!
