Tried making galbijjim (Korean braised short ribs) two ways at home—
one with a classic soy sauce base, and the other with a spicy gochugaru and gochujang-based sauce.
I made the soy sauce version for friends who can’t handle much heat.
It turned out savory, slightly sweet, and really well-balanced.
The spicy version had a deeper kick and bold flavor—great with rice and a cold drink.
Both were solid, and now I’m tempted to keep making both every time.
by ejez0568
4 Comments
Both sound delicious! 😋
Looks delicious! Could you share the recipe for the spicy version?
Korean here. Which cut of meat did you use? The visuals look a bit off. The vegetables are a cut a bit too small and the meat and sauce don’t look glossy enough. Care to share the recipe?
Looks good 🙂 Could you share the recipe for the soy based one? Thanks.