Ingredients
- Beef short ribs 2.3kg
- Spinneysfood Bottled Drinking Water 1L
- Beef stock 500ml
- Soya sauce 180ml
- Spinneysfood Extra Fine Caster Sugar 70g
- Good Seoul Gochujang Spicy Red Pepper Paste 6 tbsp
- Spinneysfood Ground Black Pepper 1 tsp
- Garlic 1 head
- Fresh ginger 2cm piece
- Apple or pear juice 4 tbsp
- Korean radish or Yukon gold potatoes 320g
- Carrots 2, large
- Yellow onions 2, large
- Spinneysfood Spring Onions 6
- Green or red chilies 3
Nutrition (Per serving)
- Calories 466
- Fat 21g
- Saturates 9g
- Protein 45g
- Carbs 30g
- Sugars 5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Spicy galbi jjim
Korean 20 Mins Prep ยท 120 Mins Cook
- Place the short ribs in a large pot and add the water, stock, soya sauce, sugar, gochujang, black pepper, garlic, ginger and apple juice. Stir well, cover and bring to a hard boil over a high heat for 30 minutes. Reduce the heat to medium and let it simmer gently for 1 hour or until the ribs are tender.
- Peel and cube the radish and carrots, and quarter the onions. Add the vegetables to the pot and simmer for a further 30 minutes until soft. Meanwhile, finely chop the spring onions and chillies. Remove the pot from the heat and stir in spring onions and chillies.
- Serve the galbi jjim hot with steamed rice and kimchi on the side.