Bring the flavors of authentic Korean home cooking to your table with this Spicy Braised Short Ribs (Galbi-jjim) recipe. Using fresh CJ Prime Braising Kalbi, you can create tender, flavorful ribs in a rich, spicy-sweet sauce.

Ingredients

Main

• 1 pack CJ Prime Braising Kalbi (Stew Kalbi)

• 1 potato, cut into 1.5 cm chunks

• ½ onion, cut into 1.5 cm thick slices

• ½ carrot, cut into 1.5 cm thick slices

• 1 king oyster mushroom, sliced thickly

• 1 green onion, diagonally sliced

• 1–2 Cheongyang chili peppers (optional)

• Glass noodles (optional)

For the Sauce

• 5 tbsp soy sauce

• 5 tbsp gochugaru (Korean red chili flakes)

• 2 tbsp gochujang (Korean chili paste)

• 2 tbsp sugar

• 1 tbsp honey

• 2 tbsp mirin (or cooking wine)

• 1–2 tbsp minced garlic

• ½ tsp black pepper

• ½ cup water or beef stock

• 1 tbsp sesame oil

Instructions

1. First soak
Place the short ribs in a large bowl and cover with enough cold water. Soak for 30 minutes to remove excess blood.
Tip: For faster blood removal, add 1 tablespoon of sugar to the water. This method is quicker than soaking twice for two hours each.

2. Blanch the ribs
Fill a pot with enough water to cover the ribs and add the roots of 2 green onions. Bring to a boil, then add the ribs. Once the water starts boiling again, remove the ribs.
Rinse each piece under cold running water to remove any remaining blood and impurities without cooking the meat further.

3. Simmer the ribs
Return the ribs to a pot with enough water to cover them. Simmer for 30 minutes over medium heat.
Tip: Skim off excess fat from the surface and reserve about 2 cups of the broth for later use.

4. Prepare the vegetables
Cut the potatoes, carrots, and mushrooms into thick 1.5 cm pieces. Slice the green onion diagonally.

5. Make the seasoning sauce
In a bowl, mix all sauce ingredients except garlic and sesame oil. Preparing the sauce a day in advance is recommended for deeper flavor. Extra sauce can also be used for other braised ribs dishes.

6. Marinate the ribs
Take half of the sauce and coat the ribs. Let marinate for 30 minutes to allow the flavors to penetrate the meat.

7. Prepare remaining sauce
Add 2 tablespoons of minced garlic to the remaining sauce and set aside. (You can also add garlic earlier if you prefer.)

8. Cook with vegetables
In the 2 cups of reserved broth, add 1 tablespoon of sauce and toss with the prepared vegetables and marinated ribs. Simmer over medium heat for 20 minutes, until the meat is tender and the vegetables are cooked.

9. Finish and serve
Add sliced Cheongyang chili peppers (optional) and drizzle 1 tablespoon of sesame oil over the dish before serving.

Serving Tips

• Serve hot with steamed rice to enjoy the flavorful sauce.

• Garnish with sesame seeds or perilla leaves for extra aroma.

• Glass noodles can be added in the final 5 minutes of cooking for added texture.