Spicy Braised Beef Short Ribs
Melt Your Stress Away with These Flavorful Spicy Braised Beef Short Ribs!
These spicy braised beef short ribs are made without gochujang, relying on soy sauce and chili powder for a deep, piquant flavor. At first glance, they might look like regular galbijjim, but one bite will leave your mouth tingling and all your stress melting away – it’s that good! The perfect balance of spicy and sweet sauce is incredibly addictive. This recipe utilizes a pressure cooker for maximum tenderness and speed. Feel free to adjust the spiciness to your preference!
Main Ingredients- Beef Short Ribs (for braising) 1.5kg
- Sweet Potatoes (medium) 3
- Carrot 1/3
- Scallions (for garnish) 2 handfuls
- Cheongyang Peppers 1 generous handful
- Anchovy Broth 3 cups
- Doenjang (fermented soybean paste) 1 Tbsp
- Soy Sauce
- Oligosaccharide (or corn syrup)
- Black Pepper
- Chili Powder
Seasoning Sauce- Soy Sauce 1 cup
- Sugar 1 cup
- Chili Powder 7 Tbsp
- Cheongyang Chili Powder 3 Tbsp (adjust for spice level)
- Minced Scallions 1.5 cups
- Minced Garlic 6 Tbsp
- Pureed Onion 5 Tbsp
- Pureed Pear 10 Tbsp
- Cooking Wine (Mirin) 8 Tbsp
- Black Pepper 2 Tbsp
- Sesame Oil 2 Tbsp
- Soy Sauce 1 cup
- Sugar 1 cup
- Chili Powder 7 Tbsp
- Cheongyang Chili Powder 3 Tbsp (adjust for spice level)
- Minced Scallions 1.5 cups
- Minced Garlic 6 Tbsp
- Pureed Onion 5 Tbsp
- Pureed Pear 10 Tbsp
- Cooking Wine (Mirin) 8 Tbsp
- Black Pepper 2 Tbsp
- Sesame Oil 2 Tbsp
Cooking Instructions
Step 1
Soak the beef short ribs in cold water for 2 hours to remove any blood. Change the water at least once during this time.
+ While the ribs are soaking, peel and cut the sweet potatoes into bite-sized pieces. Also, roughly chop the scallions and Cheongyang peppers for garnish.
Step 2
Prepare the anchovy broth by simmering anchovies and dried kelp until the broth is rich. Let it cool completely before use.
Step 3
In a bowl, combine all the ingredients for the seasoning sauce. Mix thoroughly until well combined and smooth. Refrigerating the sauce for a bit can deepen the flavors.
Step 4
Add 1 Tbsp of doenjang to a pot of boiling water. Blanch the soaked short ribs for about 5 minutes after the water returns to a boil. This helps to remove any impurities and residual odors.
Step 5
Rinse the blanched short ribs thoroughly under cold running water to remove any scum. Drain them well.
Step 6
Place the drained short ribs in a pressure cooker. Add the prepared seasoning sauce and mix well with your hands, ensuring each piece is coated evenly. Let it marinate for 20 minutes to allow the flavors to penetrate.
Step 7
Pour the cooled anchovy broth into the pressure cooker with the marinated ribs. Turn the heat to high and bring to a boil.
Step 8
Once the pressure cooker’s whistle starts to go off, reduce the heat to medium-low and cook for 30 minutes. After 30 minutes, turn off the heat and let it rest for 10 minutes. This resting period is crucial for tenderizing the meat.
Step 9
Carefully transfer the braised short ribs from the pressure cooker to a wide pan. Arrange the prepared sweet potatoes and carrots around the ribs.
Step 10
Pour any remaining braising liquid from the pressure cooker into the pan. Add 1 cup of water and bring to a simmer to let the sauce thicken and reduce.
Step 11
Check if the sauce has thickened and the sweet potatoes and carrots are tender. Taste the sauce and adjust the seasoning as needed by adding more soy sauce, oligosaccharide, or black pepper to suit your preference. Just before turning off the heat, add the roughly chopped scallions and Cheongyang peppers and stir-fry briefly to incorporate their fresh flavor and aroma.
Step 12
Congratulations! You have successfully made incredibly tender and flavorful spicy braised beef short ribs, where the delicious spicy-sweet sauce has perfectly infused every bite. Enjoy this stress-relieving, satisfying dish!
