Korean Braised Beef Short Rib Hot Pot (Galbi Jjim)

A hearty Korean-style beef short rib stew featuring tender ribs, vegetables, chewy rice cakes, and a rich sweet-spicy sauce.

Main Ingredients

Protein

• 2–3 lb (1–1.5 kg) beef short ribs

Vegetables

• 1 large carrot, cut into large chunks
• 2–3 potatoes, cut into large chunks
• 1 onion, cut into wedges
• 1 green chili pepper, sliced (optional)
• Chopped green onions, for garnish

Fruit and Aromatics Paste

• 1 apple
• 1 pear
• 1 onion
• 8 cloves garlic
• 2 slices ginger
• Small amount of water

Additional Ingredients

• Korean rice cakes (tteok), as desired
• Mozzarella cheese (optional)

Sauce

• 4 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tbsp Korean chili paste (gochujang)
• 1 tbsp Korean chili flakes (gochugaru)

Adjust to Taste

• Additional gochujang
• Additional gochugaru
• Salt
• Soy sauce

Step 1: Blanch the Beef Short Ribs

1. Place the beef short ribs in a large pot.
2. Add enough cold water to cover the ribs.
3. Add:
   • Green onions
   • Ginger
   • Cooking wine

1. Bring to a boil and blanch for several minutes.
2. Drain and rinse the ribs thoroughly.

This removes impurities and results in a cleaner broth.

Step 2: Prepare the Vegetables

Cut into large chunks:

• Carrots
• Potatoes
• Onion

Set aside.

Step 3: Make the Fruit-Aromatic Paste

1. Roughly chop:
   • Apple
   • Pear
   • Onion
   • Garlic
   • Ginger

1. Add to a blender.
2. Add a small amount of water.
3. Blend until smooth.

The apple and pear naturally tenderize the meat and add sweetness.

Step 4: Pressure Cook

1. Place the blanched ribs into a pressure cooker.
2. Add the fruit-aromatic paste.
3. Add the sauce:

• 4 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tbsp gochujang
• 1 tbsp gochugaru

1. Pressure cook for 20 minutes.

Step 5: Add Vegetables

1. Transfer the ribs and sauce to a pot (or use the pressure cooker on sauté mode).
2. Add:

• Carrots
• Potatoes
• Onion

1. Taste the broth.

1. Adjust seasoning with:

• Gochujang
• Gochugaru
• Soy sauce
• Salt

1. Simmer for 20 minutes, or until the vegetables are tender.

Step 6: Add Rice Cakes

1. Add Korean rice cakes (tteok).
2. Cook for 5 minutes until softened.

1. Stir in:

• Green chili slices
• Chopped green onions

Step 7: Optional Cheese Finish

Choose one of the following:

Cheese Topping

• Sprinkle mozzarella cheese over the top.
• Use a kitchen torch to melt and lightly brown the cheese.

Oven Method

• Place the pot or oven-safe dish under the broiler until the cheese melts.

Covered Pot Method

• Cover with a lid for a few minutes until the cheese softens.

Serving Suggestions

Serve hot with:

• Steamed rice
• Kimchi
• Pickled radish
• Korean side dishes (banchan)

Summary

1. Blanch beef short ribs with green onion, ginger, and cooking wine.
2. Cut vegetables into large chunks.
3. Blend apple, pear, onion, garlic, and ginger into a paste.
4. Pressure cook ribs with the paste and sauce for 20 minutes.
5. Add vegetables and simmer for 20 minutes.
6. Add rice cakes and cook for 5 minutes.
7. Garnish with green onions and green chili.
8. Optionally finish with melted mozzarella cheese.

The result is tender, fall-off-the-bone short ribs in a rich Korean sweet-spicy sauce with hearty vegetables and chewy rice cakes.