Spicy Galbijjim (Korean Braised Beef)

Ingredients

Beef and Vegetables

• 4 lb beef short rib
• 4 gold potatoes
• 3-4 carrots
• rice cake (optional)

Sauce

• 2/3 cups soy sauce
• 1 cups mirin
• 1/4 cups gochujang
• 3 tbsp gochugaru
• 1/3 cups sugar
• 3 tbsp korean rice syrup
• 16 garlic cloves
• 2 tsp ginger

Instructions

1. Blanch the beef short ribs (cut into 1.5‑2 inch pieces) and rinse under cold water.
2. Mince the garlic and ginger, then add them to the pot along with all sauce ingredients.
3. Cover the beef with water just enough to barely cover it and bring to a boil over high heat.
4. Once boiling, cover the pot, reduce to medium heat, and simmer for 30 minutes.
5. While the beef cooks, quarter and peel the carrots and potatoes (and optionally Korean radish).
6. Add the carrots, potatoes, and radish to the pot and continue cooking for another 45 minutes to 1 hour, until tender.
7. Uncover the pot, stir, and optionally add rice cakes.
8. Cover again and cook for 15 minutes until the rice cakes are soft.
9. Serve the galbijjim over steamed white rice, garnished with green onions and, if desired, a sprinkle of mozzarella cheese broiled for a cheesy pull.