Korean Tomato Beef Rib Stew
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Tomato galbi jjigae is a fusion Korean stew that combines beef short ribs with ripe tomatoes in a spicy broth seasoned with gochujang and gochugaru.
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The preparation requires soaking the ribs to remove blood, followed by a ten-minute blanching step to eliminate impurities. The ribs are then simmered with onions and minced garlic for twenty-five minutes to extract a golden beef stock. Ripe tomatoes and large potato chunks are added to the pot along with soy sauce, chili paste, and chili powder. As the mixture simmers for twelve minutes, the natural acidity of the tomatoes balances the rich fat from the ribs, creating a thick, savory broth. The potatoes cook until soft and floury, adding substance to the stew. The dish is finished by letting it rest off the heat for three minutes, ensuring the beef ribs become tender throughout.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 700g of beef short ribs in cold water for 20 minutes to draw out the blood, then rinse under running water.
Fully draining the blood removes the gamey smell and makes the broth clean.
- 2Control
Blanch the ribs in the pot with water over high heat for 10 minutes to remove impurities, then discard that water.
Rinse the ribs in cold water once more and return to the pot.
- 3Control
Pour in 1100ml of fresh water, add 1 coarsely chopped onion and 1.5 tablespoons of minced garlic, and simmer over medium heat for 25 minutes. The broth takes on a golden color when the ribs are halfway cooked.
- 4Prep
Coarsely chop 350g of ripe tomatoes and cut 250g of potato into large 3cm pieces, then add both to the pot.
Finely chopped tomatoes dissolve quickly into the broth and add acidity.
- 5Control
Dissolve 1 tablespoon gochujang, 1 tablespoon gochugaru, and 1.5 tablespoons dark soy sauce into the broth and simmer over medium heat for 12 more minutes. The broth thickens as the tomato acidity and pepper heat meet the rendered fat from the ribs.
- 6Prep
Once a chopstick slides through the potato without resistance, turn off the heat and let rest for 3 minutes.
Resting allows the residual heat to penetrate the ribs evenly and deepen the flavor.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tomato galbi jjigae blends rich beef short ribs with the natural acidity of ripe tomatoes.
- Finish cue
- The broth takes on a golden color when the ribs are halfway cooked.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
70min, 9 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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