Spicy and Sweet Braised Beef Short Ribs
[Year-End Home Party] Addictive Spicy and Sweet Braised Beef Short Ribs Recipe
Hello, everyone! As the year draws to a close with only one page left on the calendar, I’ve prepared a fantastic dish perfect for your year-end home parties: Spicy and Sweet Braised Beef Short Ribs. While beef short ribs themselves exude an air of luxury suitable for any festive gathering, this recipe adds a kick of spice that makes it incredibly addictive. Unlike the classic soy-sauce-based galbijjim, the spicy notes create a unique and irresistible flavor. Let’s get started!
Main Ingredients- 800g Beef Short Ribs
- 2/3 Onion
- 2/3 Carrot
- 1 Red Chili Pepper
- 1 Cheongyang (Spicy) Chili Pepper
- 4-5 Jujubes (Korean dates)
- A little shredded Green Onion (for garnish)
- A little shredded Perilla Leaves (for garnish)
Spicy and Sweet Marinade- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Cheongyang Gochugaru (for extra spice)
- 5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup)
- 2 Tbsp Pear Juice
- 3 Tbsp Minced Garlic
- 2 tsp Minced Ginger
- 2 Tbsp Cheongju (rice wine)
- 1 Tbsp Plum Extract
- 1 Tbsp Cooking Oil (for tenderizing and shine)
- 1 Tbsp Sesame Oil (for aroma, added at the end)
- 1 Tbsp Toasted Sesame Seeds (for garnish)
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Cheongyang Gochugaru (for extra spice)
- 5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup)
- 2 Tbsp Pear Juice
- 3 Tbsp Minced Garlic
- 2 tsp Minced Ginger
- 2 Tbsp Cheongju (rice wine)
- 1 Tbsp Plum Extract
- 1 Tbsp Cooking Oil (for tenderizing and shine)
- 1 Tbsp Sesame Oil (for aroma, added at the end)
- 1 Tbsp Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
The first step to ensuring your braised short ribs are free of any gamey odor is to remove the blood. Fill a pot or bowl with enough cold water to completely submerge the beef short ribs.
Step 2
To speed up the blood removal process, add 2 tablespoons of soju (Korean distilled spirit) and 2 tablespoons of sugar to the water. This method significantly reduces the soaking time from the usual half-day to just about 30 minutes to an hour, making the process much more efficient!
Step 3
After some time, you’ll notice that a considerable amount of blood has been drawn out. It’s a good practice to change the water once during this soaking period for even better results.
Step 4
Rinse the short ribs gently under cool running water to remove any remaining impurities.
Step 5
Now, let’s parboil the short ribs. In a large pot, bring 1 liter of water to a boil with half a tablespoon of salt. Once boiling, add the short ribs and blanch them for just 6 minutes. Immediately after, rinse them under cold running water to remove any scum and drain them thoroughly in a colander. This step is crucial for eliminating unwanted odors and ensuring a clean taste.
Step 6
Let’s prepare the delicious marinade! In a bowl, combine 2 tablespoons of gochugaru, 2 tablespoons of Cheongyang gochugaru (use more if you prefer it spicier!), 5 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of oligodang, 2 tablespoons of pear juice, 3 tablespoons of minced garlic, 2 teaspoons of minced ginger, 2 tablespoons of cheongju (rice wine), 1 tablespoon of plum extract, and 1 tablespoon of cooking oil. The cooking oil is a secret ingredient that helps tenderize the meat and allows the marinade to penetrate better! Mix everything well. Letting the marinade sit for a bit will enhance its flavor.
Step 7
We can also add cooking oil to the braising liquid to further tenderize the ribs for an even more succulent texture. Bring another liter of water to a boil in a pot, adding 1 tablespoon of salt and 2 tablespoons of cooking oil. Once boiling, add the parboiled short ribs and braise them for 30-40 minutes. The braising is complete when the liquid has reduced to the point where it just covers the ribs. You can check for doneness by piercing the meat with a chopstick; no pink liquid should come out.
Step 8
Now, let’s prepare the vegetables. Slice the onion into slightly thick pieces; if they’re too thin, they’ll fall apart during cooking. For the carrots, cut them into rounds and slightly bevel the edges. This helps them maintain their shape. Jujubes add a subtle sweetness and depth of flavor, so just give them a quick rinse. Slice the red and Cheongyang chili peppers diagonally and remove the seeds to control the level of spiciness.
Step 9
Let’s get the garnishes ready! For the perilla leaves and green onions, soak them in water with a few drops of vinegar for about 5 minutes to refresh them. Roll the perilla leaves tightly and slice them into fine julienne strips. Julienne the green onions and then briefly soak them in cold water to make them curl beautifully. The vibrant green garnish will make the dish look even more appetizing.
Step 10
Remove the braised ribs from the pot. Add half of the prepared marinade to the pot and simmer over medium-low heat until it thickens slightly. This initial reduction deepens the flavor of the marinade.
Step 11
Once the marinade has reduced a bit, add the prepared onions, carrots, jujubes, red chili peppers, and Cheongyang chili peppers. Pour in the remaining half of the marinade and let everything simmer together until well combined.
Step 12
Continue to simmer over low heat, stirring occasionally, until the sauce is glossy and has thickened. It’s best when the sauce is slightly reduced, leaving a rich, coating consistency. Allow it to simmer until the flavors have thoroughly melded into the ingredients.
Step 13
Just before turning off the heat, drizzle in 1 tablespoon of sesame oil. Adding it at the very end preserves its delicate aroma and flavor. Be sure not to boil it after adding the sesame oil!
Step 14
Finally, sprinkle generously with toasted sesame seeds for a beautiful finish. Your irresistible Spicy and Sweet Braised Beef Short Ribs are ready! This dish is perfect for impressing your guests at a home party.