Spicy Sogalbijjim (Braised Beef Short Ribs)
Beef short ribs cooked tender in a pressure cooker with spicy gochugaru and Cheongyang chili pepper seasoning, vegetables, and rice cakes.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This standout dish features beef short ribs marinated in a spicy sauce and cooked in a pressure cooker until tender and chewy. It is great served generously with Korean radish, carrots, and chewy rice cakes.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef short ribs800 g (for braising)
- Korean radish (mu)1/4 piece
- Carrot1
- Red chili pepper2
- Cheongyang chili pepper (hot green chili)2
- Rice cakesas needed
Seasoning
- Pear juice1 cup
- Onion juice1/2 cup
- Regular soy sauce (jin-ganjang)5 tbsp
- Gochugaru (Korean chili flakes)3-4 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))3 tbsp
- Minced garlic2 tbsp
- Green plum syrup (maesil-cheong) (or corn syrup (mulyeot), oligosaccharide syrup (oligodang))3 tbsp
- Ground black pepper0.5 tsp
- Submerge the ribs in cold water to thoroughly draw out the blood. You need to soak them for about 2-3 hours, changing the water as you go.
- Mix all the marinade ingredients together in the measured amounts, then add the meat and let it marinate (for at least half a day).
- Adjust the amount of gochugaru to your taste.
Steps
Submerge the ribs in cold water to thoroughly draw out the blood. You need to soak them for about 2-3 hours, changing the water as you go.
Remove them from the water and drain in a strainer.
Trim away excess fat or sinew from the meat, and pound any thick parts with a knife or score them lightly so they become tender and absorb the seasoning well.
You can also blanch them briefly in boiling water to remove excess grease before marinating.
Mix all the marinade ingredients together in the measured amounts, then add the meat and let it marinate (for at least half a day).
Adjust the amount of gochugaru to your taste.
Here are the Korean radish, carrots, and chili peppers used as secondary ingredients.
Cut the radish and carrots into cubes, then round off the sharp edges.
Cut the chili peppers into thick diagonal slices. Although missing from the photo, I also prepared garaetteok cut into sizes similar to the carrots.
Cook them in a pressure cooker. Pour both the meat and all the marinade sauce into the cooker and bring to a boil over high heat.
Once the cooker builds pressure and the weight begins to move, lower the heat to medium and cook for about 3-4 minutes...
Release the pressure from the cooker, add the radish and carrots, and braise over gentle heat, stirring occasionally.
Once the radish and carrots are cooked and the liquid has reduced by about half...
Add the chili peppers and simmer for a short while...
Add the rice cakes and braise until the sauce is reduced and just slightly soupy.
If you want more sauce, simply reduce the simmering time.
Ppunwife's tips
- Trim away excess fat or sinew from the meat, and pound any thick parts with a knife or score them lightly so they become tender and absorb the seasoning well.
- You can also blanch them briefly in boiling water to remove excess grease before marinating.
- If you want more sauce, simply reduce the simmering time.
FAQ
How long should I soak the meat to draw out the blood?
Submerge it in cold water for 2 to 3 hours, changing the water several times, to thoroughly remove the blood.
Is there a prep tip to make the ribs more tender and flavorful?
After trimming away fat and sinew, pound thick areas with a knife or make fine score marks so the meat turns tender and absorbs the marinade well.
Can I substitute anything for the green plum syrup?
You can make the marinade using corn syrup (mulyeot) or oligosaccharide syrup (oligodang) instead for sweetness.
How do I adjust it if I want more sauce with the galbijjim?
Simply shorten the braising time once the ingredients are added to keep as much sauce as you like.
