When I first made Spicy Korean Braised Beef Ribs, I knew it was going to be a hit. The recipe name itself, Spicy Korean Braised Beef Ribs, evokes warmth and excitement, and I could already picture how the rich, spicy sauce would coat each tender rib. As I gathered my ingredients, the anticipation was building. The aroma of garlic, ginger, and gochugaru filled my kitchen, creating a vibrant blend that was unmistakably Korean. I could hardly wait to taste the first bite and see how the flavors would come together in this dish.
The Aroma of Spices
As I started cooking, I noticed that the soy sauce and gochugaru created a deep, savory aroma that made my mouth water. Spicy Korean Braised Beef Ribs bring a delightful balance of flavors – the sweetness of brown sugar, the slight heat from the chili peppers, and the earthy undertones from the Korean radish and carrots. I always enjoy watching the ingredients transform as they simmer, each one adding its unique touch to the pot. This recipe is a journey in itself, from prepping the ribs to finally letting them stew in that amazing sauce.
Adding the Vegetables
After the beef had simmered, it was time to add the vegetables. I carefully peeled and cubed the radish and carrots, making sure each piece was just right for the Spicy Korean Braised Beef Ribs. As they softened and absorbed the sauce, they added a touch of sweetness and color to the dish. I tossed in some glass noodles towards the end, letting them soak up all the rich flavors. Watching everything meld together, I felt a sense of pride – this dish was coming to life, vibrant and inviting.
At last, I finished the dish with a sprinkle of fresh green onions and a dash of sesame seeds. The Spicy Korean Braised Beef Ribs were ready, each rib glistening with sauce, promising a burst of flavors. I couldn’t resist plating it up with some steamed rice and kimchi on the side. As I took my first bite, I knew I had created something truly special. The beef was tender, the sauce was perfectly balanced, and I could taste the love and care in every mouthful. This was more than just a meal – it was a comforting, satisfying experience.
Table of Contents
Chef’s Notes- Spicy Korean Braised Beef Ribs
- Choose the Right Cut: While beef short ribs are traditional, beef chuck is an affordable and flavorful substitute. Look for well-marbled cuts to ensure a tender result.
- Blanching for Clearer Broth: Blanching the ribs before braising removes impurities, giving you a cleaner and more refined broth. Don’t skip this step for the best results!
- Marinate for Depth: Marinating the ribs overnight (or even just an hour or two) in a mix of soy sauce, garlic, and ginger can amplify the flavor even further.
- Keep an Eye on the Noodles: If using glass noodles, add them at the very end to prevent overcooking. They should soak up just enough broth without becoming mushy.
- Enhance Flavor with Soju Alternatives: If you can’t find soju, dry white wine or mirin will work well. Both add a bit of acidity that enhances the overall dish.
- Make it Kid-Friendly: Reduce the gochugaru and chili peppers to create a milder version of the dish. You can always serve extra spice on the side for heat lovers!
- Double Batch for Meal Prep: This dish stores well and tastes even better the next day. Make a double batch and enjoy leftovers throughout the week.
Spicy Korean Braised Beef Ribs
4
servings30
minutes1
hour20
minutes600
kcal1
hour50
minutesIgnite your taste buds with this mouthwatering Spicy Korean Braised Beef Ribs! Perfectly tender short ribs simmered in a rich, flavorful sauce with just the right kick of heat. Whether you’re a seasoned chef or a home cook, this recipe is sure to impress with its deep, savory notes and satisfying spice. Get ready to elevate your dinner game and savor every delicious bite of this authentic Korean classic!
Ingredients
- Protein and Broth
5 pounds beef short ribs sliced 1 to 1.5 inches thick
1 cup rice wine or Korean soju
6 cups beef broth or water
- Sauces and Spices
3/4 cup soy sauce
1/3 cup brown sugar
3 tablespoons gochugaru (Korean red pepper flakes)
1/4 cup apple or pear juice
1 teaspoon freshly ground black pepper
- Aromatics
20 cloves garlic finely chopped
1.5 teaspoons fresh ginger minced
- Vegetables and Noodles
1.5 pounds Korean radish or Yukon gold potatoes peeled and cubed
2 large carrots peeled and diced into 2×2-inch pieces
2 large sweet onions chopped into similar-sized cubes
4 ounces dried glass noodles soaked and drained (optional)
- Garnish
5 pieces green onions cut into 2-inch pieces
1-3 sliced green or red chilies
sesame seeds for garnish
- Alternative Ingredients:
Beef Short Ribs: Substitute with beef chuck for a more affordable option.
Soju: Replace with dry white wine or mirin if unavailable.
Gochugaru: Use regular red pepper flakes or Thai chili flakes for extra heat.
Maesilaek Korean plum extract: Substitute with apple or pear juice.
Glass Noodles: Use zucchini noodles or omit for a low-carb version.
Directions
- Preparing the Ribs – Start by bringing a large pot of water to a boil, ensuring there’s enough to fully cover the beef short ribs. Introduce the ribs to the boiling water and let them simmer for about 8 to 10 minutes to blanch. This process helps remove impurities, resulting in a clearer broth.
- Cleaning the Ribs – Once boiled, drain the short ribs using a fine strainer or kitchen cloth to ensure all blood and bone fragments are removed. Rinse the ribs thoroughly under cold running water, wiping off any residual impurities for a cleaner taste.
- Simmering the Beef – Place the cleaned short ribs back into the pot. Pour in the soy sauce, brown sugar, rice wine, gochugaru, apple juice, and add the black pepper, garlic, ginger, and beef broth. Stir well to combine all ingredients. Cover the pot and bring the mixture to a vigorous boil over high heat for 30 minutes, then reduce the heat to medium and let it simmer gently for another 30 minutes.
- Preparing the Vegetables – While the beef is simmering, peel and cube the Korean radish and carrots into uniform 2×2-inch pieces. This not only ensures even cooking but also enhances the dish’s visual appeal by maintaining smooth, sharp edges.
- Adding Vegetables and Noodles – After the initial simmer, add the prepared radish and carrots to the pot. Continue to cook for an additional 30 minutes, allowing the vegetables to absorb the flavors. Next, add the chopped onions and soaked glass noodles, cooking for another 5 to 10 minutes until the onions are tender and the noodles are fully cooked.
- Final Touches and Serving – Remove the pot from heat and stir in the green onions and sliced chilies for a fresh, spicy finish. Transfer the braised beef ribs and vegetables to a serving platter, garnishing with a sprinkle of sesame seeds. Serve hot alongside steamed rice and kimchi for a complete and satisfying meal.
Equipment
- large pot
- strainer
- Cutting Board
- Chef’s Knife
- measuring cups and spoons
- mixing bowls
Nutrition Facts
- Calories: 600kcal
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 1500mg
- Potassium: 800mg
- Carbohydrates: 40g
- Fiber: 5g
- Sugar: 25g
- Protein: 45g
- Vitamin A: 900IU
- Vitamin C: 15mg
- Calcium: 100mg
- Iron: 5mg
FAQs- Spicy Korean Braised Beef Ribs
Can I make this dish in advance?
Yes, this dish actually tastes better the next day as the flavors continue to meld. Store it in an airtight container in the fridge and reheat gently on the stovetop.
What if I can’t find gochugaru?
You can substitute gochugaru with regular red pepper flakes or Thai chili flakes for a spicier kick. However, gochugaru offers a unique smoky flavor, so try to find it if possible.
How can I make this dish less spicy?
To reduce the heat, use less gochugaru or omit the chili peppers. You can also add a touch more sugar or pear juice to balance out the spice.
Can I make this dish gluten-free?
Yes! Use tamari instead of soy sauce and skip the glass noodles or replace them with zucchini noodles for a gluten-free option.
What’s the best way to reheat leftovers?
Reheat gently on the stovetop over low heat. Add a little beef broth or water if the sauce has thickened too much, and stir occasionally until heated through.
