Spicy Cheesy Galbijjim: Korean Braised Short Ribs Recipe

Are you ready to enjoy a savory Korean dish that pairs tender braised short ribs with spicy, melty cheese? Make this popular restaurant favorite at home with our Spicy and Cheesy Galbijjim recipe.

Spicy and Cheesy Galbijjim is a contemporary take on the classic Korean braised short rib. Beef short ribs are slowly braised with aromatics, soy-based seasonings, and Korean chili paste, then finished with a blanket of melted mozzarella for a rich, comforting dish.

This recipe is written for home cooks and can be prepared either on the stovetop or in a slow cooker depending on your schedule and kitchen setup. Follow along for ingredients, equipment, and step-by-step instructions to make an impressive meal.

Table of Contents

Exploring the Deliciousness of Spicy and Cheesy Galbijjim

If you enjoy Korean flavors, Spicy and Cheesy Galbijjim delivers a satisfying contrast of textures and tastes: fall-off-the-bone short ribs, a savory-spicy braising liquid, and gooey melted cheese. The ribs are braised in a mix of soy sauce, garlic, ginger, and gochujang, while grated Asian pear adds natural sweetness and helps tenderize the meat.

A mix of vegetables—carrots, onion, and shiitake mushrooms—builds a fragrant base. For contrast, water chestnuts add crunch and tteokbokki (Korean rice cakes) contribute a chewy element. A final layer of shredded mozzarella melts into a silky, slightly stretchy top that makes the dish irresistibly comforting.

The Perfect Fusion: Korean Braised Short Rib with Cheese

Galbijjim is a traditional Korean braised short rib, and adding melted cheese is a modern, indulgent twist. The combination creates a balance of savory, spicy, sweet, and creamy notes that complement each other. This fusion works especially well for sharing at the table—cheese pulls and tender ribs make for a fun, communal meal.

What Equipment You’ll Need to Make Spicy and Cheesy Korean Short Ribs at Home

Essential tools:

• Cast iron pan or heavy-bottomed skillet for searing
• Large pot (for stovetop method) or slow cooker
• Mixing bowls
• Grater for the Asian pear
• Optional: culinary torch to finish the cheese

Choosing the Cooking Method: Slow Cooker or Stove Top

Both methods produce tender, flavorful galbijjim; choose based on time and how hands-on you want to be.

• Slow cooker: Set-and-forget convenience; about 6 hours on low yields very tender, fall-off-the-bone ribs and deep, developed flavors.
• Stovetop: A more active approach that takes roughly 2–2½ hours. Flavors are concentrated and the meat retains a slightly firmer, satisfying texture. This method allows tasting and adjustment during cooking.

Ingredients for the Ultimate Spicy and Cheesy Galbijjim

Main Ingredients

• 3–4 lbs bone-in beef short ribs
• 1 sweet onion, chopped
• 1 cup carrots, chopped
• ½ cup dried shiitake mushrooms (rehydrated)
• ½ head garlic, chopped
• 3 slices ginger
• 1 lb daikon radish, sliced
• 1 cup sliced water chestnuts
• 2 cups tteokbokki (Korean rice cakes)
• 3–4 cups water (enough to submerge ingredients)

Sauce

• ½ cup beef stock
• ½ cup soy sauce
• ¼ cup brown sugar
• ¼ cup mirin
• 1 tbsp honey
• 1 Asian pear, grated
• 2 tbsp sesame oil
• 1 tsp black pepper
• 2 tbsp gochugaru (Korean red pepper flakes) — adjust to taste
• ¼ cup gochujang (Korean red pepper paste) — adjust to taste

Toppings

• ½ bunch chives, chopped
• Shredded mozzarella
• Toasted sesame seeds

A Step-by-Step Guide to Making Spicy and Cheesy Galbijjim

Clean and prepare ingredients

1. Soak the short ribs in cold water for 30 minutes to draw out blood and bone fragments. Rinse and pat dry.
2. Prepare and measure vegetables and sauce ingredients. Rehydrate dried shiitake mushrooms if using.
3. In a bowl, combine beef stock, soy sauce, brown sugar, mirin, honey, grated Asian pear, sesame oil, black pepper, gochugaru, and gochujang. Adjust seasoning and spice to taste.

Option A. Slow Cooker Method (about 6 hours)

1. Heat oil in a cast iron pan over high heat. Sear short ribs until browned on all sides, working in batches to avoid overcrowding.
2. Place seared ribs in the slow cooker and add onions, carrots, mushrooms, garlic, ginger, and the prepared sauce.
3. Pour in enough water to nearly cover the ingredients. Cook on low for about 6 hours.
4. 2 hours before serving, add daikon and water chestnuts. 20 minutes before serving, add tteokbokki.
5. To serve, transfer to a heat-safe dish, top with shredded mozzarella, and melt the cheese with a torch or under a broiler. Garnish with chives and sesame seeds. Serve with steamed rice.

Option B. Stove Top Method (2–2½ hours)

1. Sear ribs in a large pot over high heat until browned on all sides; work in batches as needed.
2. Reduce heat to medium-high, return all ribs to the pot, and add just enough water to cover. Bring to a boil.
3. Stir in the sauce, boil for 30 minutes, then reduce to a simmer for another 30 minutes.
4. Add vegetables and simmer 20 minutes, then add tteokbokki and simmer 10 minutes more. Check tenderness and cook longer if needed.
5. To finish, top with shredded mozzarella and cover for 5 minutes to melt the cheese, or use a culinary torch. Garnish with chives and sesame seeds and serve with rice.

How to Change the Spice Level in this Galbijjim Recipe

This recipe is intentionally moderate in heat so you can customize it. To increase or decrease spiciness:

• Adjust the amount of gochugaru (red pepper flakes).
• Add more or less gochujang (chili paste) to reach the desired heat and depth.
• Choose milder or hotter brands of gochujang as needed, or omit red pepper flakes for a very mild version.

Taste as you go—spice is subjective, and small adjustments make a big difference.

Serving Suggestions for Your Homemade Spicy and Cheesy Galbijjim

Serve galbijjim with steamed rice and an assortment of Korean banchan such as kimchi, pickled vegetables, or seasoned spinach. Light, refreshing beverages—cold lager, makgeolli, or a citrusy cocktail—pair well to balance the dish’s richness.

How to Store and Reheat Spicy and Cheesy Galbijjim

Store leftovers in an airtight container in the refrigerator for up to 3 days. If possible, remove the cheese before storing and add fresh shredded mozzarella when reheating.

To reheat, place the galbijjim in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for 20–30 minutes until heated through. Add cheese and broil 2–3 minutes to melt. For single servings, you can reheat in the microwave and steam-melt a small amount of cheese on the stovetop for better texture.

Final Thoughts

Spicy and Cheesy Galbijjim is an indulgent, crowd-pleasing dish that brings restaurant flair to your home kitchen. Whether you choose the convenience of a slow cooker or the control of the stovetop, this recipe yields tender, flavorful short ribs finished with irresistible melted cheese. Enjoy, and share your version with friends and family.