Main ingredients
Beef short ribsJin-ganjang (soy sauce)MirinGarlicGingerGreen onionSesame oilCheongyang chili pepperRed chili powderOnionKorean radish
YOOXICMAN's Sous Vide Spicy Galbi-jjim
An 18-hour sous vide spicy braised short rib dish where the spicy, deep flavor of Cheongyang chili peppers and red chili powder is infused deep into the meat.
Ingredients needed 4 servings
Recipe
Cooking tips
- Blending the red chili powder and Cheongyang chili peppers directly into the sauce ensures the spicy flavor is evenly distributed throughout the meat fibers during the long cooking process.
- Since sous vide cooking prevents moisture evaporation, the intensity of the spice can increase during heating, so adjust the amount of Cheongyang chili peppers to your preference.
- The long low-temperature cooking may cause the red color of the chili powder to darken slightly, but this does not affect the spicy and deep flavor of the dish.
Recommended for
- Those who want a dish where the meat falls off the bone and is infused with a hot and pungent spicy flavor.
- Those who want to taste a deep, spicy galbi-jjim where the sauce has penetrated deeply into the meat rather than just coating the surface.
- Those who want to present a unique and high-quality meat dish for guests on special occasions.
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