Main ingredients 🥩
beef short ribsscallion rootscheongyang chili pepperswhole garlic clovesscallionscarrotonionshiitake mushroomswide glass noodlessoy saucesugarcorn syrupgochugarusesame oilblack pepper
Striker Chef's Spicy Beef Short Rib Braise
A premium spicy beef short rib braise, where the ribs are first seared in oil to lock in flavor, then gently simmered in a special broth infused with cheongyang chili peppers until tender.
🙋 Recommended for
- ⭐ Those who want to serve a refined and premium galbi-jjim on special occasions like parents' birthdays.
- ⭐ Those who want a premium beef short rib dish that is not tough but falls apart tenderly in the mouth.
Ingredients needed 🛒4 servings
- beef short ribs 1.5~1.8kg
- scallion roots 3~4
- cheongyang chili peppers 8
- whole garlic cloves 10
- scallions 2
- carrot 1
- onion 1
- shiitake mushrooms 4
- wide glass noodles 1 handful
- soy sauce 1.5 cups
- sugar 5 tbsp
- corn syrup 4 tbsp
- gochugaru 5 tbsp
- sesame oil 2 tbsp
- black pepper a pinch
- water, as needed
Recipe 🍳
- Trim the beef short ribs of excess fat and soak in cold water to remove blood. Pat dry.
- Heat a generous amount of oil in a pan over high heat. Sear the short ribs until golden brown and a Maillard reaction occurs, then remove.
- In the same pan, add water, soy sauce, sugar, and corn syrup. Add scallion roots, cheongyang chili peppers, and whole garlic cloves. Boil for 5 minutes, then strain the sauce through a sieve, discarding the solids.
- Return the clear sauce to the pan, add the seared short ribs, and simmer on low heat for about 2 hours until the meat is tender.
- Cut scallions, carrot, onion, and shiitake mushrooms into large bite-sized pieces. Soak the glass noodles in water beforehand.
- When the ribs are tender, add the carrot first and cook. Then add the soaked glass noodles and gochugaru, adjusting the sweet and spicy balance.
- Add the remaining vegetables and crushed garlic. Simmer until the sauce is reduced, then turn off the heat. Drizzle with sesame oil and sprinkle with black pepper to finish.
- Trim the beef short ribs and remove blood.
- Sear the ribs in a pan to lock in juices and flavor.
- Boil soy sauce, scallion roots, and cheongyang chili peppers into a special sauce, then strain.
- Simmer the seared ribs in the clear sauce for 2 hours over low heat.
- Add carrot, soaked glass noodles, and gochugaru to season.
- Add remaining vegetables and garlic, simmer, then finish with sesame oil and black pepper.
Cooking tips 💡
- Instead of boiling the ribs directly in the seasoning, searing them in oil first locks in the juices and greatly enhances the flavor.
- Using a clear sauce boiled with scallion roots and cheongyang chili peppers as the base effectively removes any gamey taste and adds depth.
- Do not use gochujang (fermented chili paste) as it makes the sauce thick and muddy; use only gochugaru for a clean, sharp spiciness.
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