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–+ servings

Spicy and Cheesy Galbijjim (Korean Braised Short Rib)

Tender, savory, and irresistibly rich, Spicy and Cheesy Galbijjim is a must-try dish for any Korean food lover. Make it at home using either the slow cooker or the stove top method, and adjust the spice levels to your liking!
5 from 1 vote
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Course: Main Course
Cuisine: American, Asian, Korean
Keyword: daeho, galbijjim with cheese, galbijjim with rice cakes, spicy galbijjim, tteokbokki
Prep Time: 45 minutes
Cook Time: 6 hours
Total Time: 6 hours 45 minutes
Servings: 8

Equipment

Ingredients

Main Ingredients

  • 3-4 lbs bone-in beef short ribs
  • 1 sweet onion chopped
  • 1 cup carrots chopped
  • ½ cup dried shiitake mushrooms
  • ½ head garlic chopped
  • 3 slices ginger
  • 1 lb daikon radish sliced
  • 1 cup water chestnuts sliced
  • 2 cups tteokbokki
  • 3-4 cups water enough to submerge ingredients

Sauce

  • ½ cup beef stock
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • ¼ cup mirin
  • 1 tbsp honey
  • 1 asian pear grated
  • 2 tbsp sesame oil
  • 1 tsp black pepper
  • 2 tbsp gochugaru (Korean red pepper flakes) mild spice level. Adjust for your spice preference
  • ¼ cup gochujang (Korean red pepper paste) mild spice level. Adjust for your spice preference

Toppings

  • ½ bunch chives chopped
  • shredded mozz
  • toasted sesame seeds

Instructions

Clean and prepare ingredients

  • In a large bowl, soak the beef in cold water for 30 min. This will remove excess blood and bone fragments.
  • Rinse clean and pat dry with paper towels. Set aside.
  • In a mixing bowl, combine sauce ingredients together. Taste to desired spice preference.

Option A. Slow Cooker Method (6 hours)

  • Heat oil in a cast iron pan over high heat. Sear the beef for 2 min or until all the sides are browned. Work in batches if needed to prevent over crowding. Place the seared beef in the slow cooker.
  • Add onions, carrots, mushrooms, garlic, ginger, and sauce to the slow cooker.
  • Fill with water up to the top of the ingredients. Set the slow cooker to low for 6 hours.
  • 2 hours before serving, add daikon radish and water chestnuts.
  • 20 minutes before serving, add tteokbokki.
  • To serve, place in a heat safe pan or dish. Add shredded mozzarella then torch to melt the cheese.
  • Garnish and serve with rice.

Option B. Stove Top Method (2-2½ hours)

  • Heat oil in a large pot over high heat. Sear the beef for 2 min or until all the sides are browned. Work in batches if needed to prevent over crowding.
  • Lower the heat down to medium high. Add back in all the beef and fill with just enough water to submerge it. Bring the pot to a boil.
  • Once boiling, add the sauce.
  • Hard boil for 30 min then lower to a simmer for another 30 min.
  • Add vegetables. Simmer for 20 min.
  • Add tteokbokki and simmer for 10 min.
  • Test ingredients for fork tenderness. Cook for additional time if needed.
  • To serve, add shredded mozzarella on top and cover the pot for about 5 min to let the steam melt it. Alternatively, use a culinary torch.
  • Turn off the heat. Garnish and serve with rice.
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