Description
Dive into a bowl of pure comfort with these incredibly tender Korean Braised Short Ribs, swimming in a rich and savory sauce. This dish is a labor of love that promises a culinary experience you won’t soon forget.
Ingredients
- Beef Short Ribs (English Cut)
- Garlic
- Ginger
- Onion
- Green Onions
- Soy Sauce
- Asian Pear (or Apple/Kiwi)
- Brown Sugar (or Honey/Rice Syrup)
- Sesame Oil
- Black Pepper
- Non-Alcohol Alternative (apple juice or beef broth)
- Carrots
- Daikon Radish
- Shiitake Mushrooms
- Jujubes (Dried Korean Dates) & Ginkgo Nuts (optional)
- Cornstarch (optional, for thickening)
Instructions
- Prepare the Short Ribs: Soak the short ribs in cold water for at least 30 minutes, changing the water a couple of times. Blanch them in boiling water for 5-10 minutes, then drain and rinse thoroughly.
- Make the Braising Sauce: In a blender, combine onion, garlic, ginger, Asian pear, soy sauce, brown sugar, sesame oil, black pepper, and the non-alcohol alternative. Blend until smooth.
- Brown the Ribs (Optional but Recommended): Heat a pot over medium-high heat, add oil, and sear the short ribs until browned on all sides. Remove and set aside.
- Braise the Ribs: Return the ribs to the pot, pour the braising sauce over them, and add enough water or beef broth to cover. Add carrots and daikon radish. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours.
- Pressure Cooker/Instant Pot Method: Add all ingredients to the pressure cooker and cook on high pressure for 45-50 minutes, then allow for a natural release.
- Add Remaining Vegetables & Finish: Once the ribs are tender, add shiitake mushrooms and cook for another 20-30 minutes. Adjust sauce thickness if desired using a cornstarch slurry.
- Serve: Garnish with chopped green onions and toasted sesame seeds. Serve hot with steamed white rice and Korean side dishes.
- Prep Time: 30 mins
- Cook Time: 2.5 hours
- Category: Dinner
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Soaking and blanching the ribs is essential for a clean flavor. Adjust sweetness and saltiness to your preference during cooking. The dish tastes even better the next day!