Go Back

Spicy and Cheesy Galbijjim (Korean Braised Short Rib)

5 from 1 vote
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!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 6 hours
Total Time 6 hours 45 minutes
Servings: 8
Course: Main Course
Cuisine: American, Asian, Korean
Ingredients Equipment Method

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

Equipment

  • cast iron pan
  • mixing bowl(s)
  • Our Place Cutting Board
  • slow cooker (for slow cooker method)
  • Our Place Perfect Pot (for stovetop method)
  • culinary torch (optional)
  • grater

Method
 

Clean and prepare ingredients
  1. In a large bowl, soak the beef in cold water for 30 min. This will remove excess blood and bone fragments.
  2. Rinse clean and pat dry with paper towels. Set aside.
  3. In a mixing bowl, combine sauce ingredients together. Taste to desired spice preference.
Option A. Slow Cooker Method (6 hours)
  1. 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.
  2. Add onions, carrots, mushrooms, garlic, ginger, and sauce to the slow cooker.
  3. Fill with water up to the top of the ingredients. Set the slow cooker to low for 6 hours.
  4. 2 hours before serving, add daikon radish and water chestnuts.
  5. 20 minutes before serving, add tteokbokki.
  6. To serve, place in a heat safe pan or dish. Add shredded mozzarella then torch to melt the cheese.
  7. Garnish and serve with rice.
Option B. Stove Top Method (2-2½ hours)
  1. 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.
  2. 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.
  3. Once boiling, add the sauce.
  4. Hard boil for 30 min then lower to a simmer for another 30 min.
  5. Add vegetables. Simmer for 20 min.
  6. Add tteokbokki and simmer for 10 min.
  7. Test ingredients for fork tenderness. Cook for additional time if needed.
  8. 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.
  9. Turn off the heat. Garnish and serve with rice.