Discovering Korean Braised Short Ribs
My Favorite is Korean Braised Short Ribs and I remember the first time I tasted Korean Braised Short Ribs. It was at a bustling Korean restaurant tucked away in a lively neighborhood. I was there with friends, excited to try something new. When the dish arrived, it was more than just food—it was a vibrant feast. The aroma was enchanting, a mix of savory soy sauce and fragrant garlic. The short ribs were glistening with a deep, rich glaze, and the colors of the vegetables added a lively pop. I knew right away that I wanted to recreate this dish at home.
Gathering the Ingredients
Back in my kitchen, I set out to gather all the necessary ingredients. I was surprised to find that the list wasn’t too daunting. Beef short ribs, soy sauce, and mirin were easy enough to find. The chestnuts, jujubes, and ginkgo nuts were a bit more unusual, but I managed to track them down. I carefully prepped everything, from peeling the chestnuts to mincing the garlic. As I arranged the ingredients on the counter, I felt a sense of anticipation. I was excited to see if I could capture the same magic I had tasted in that cozy restaurant.
Cooking and Transformation
The cooking process was like a journey through Korean flavors. I started by blanching the ribs, which seemed like an odd step at first. But it made a huge difference. Once the ribs were in the pot with the seasoning sauce, mushrooms, and vegetables, the whole kitchen started to smell incredible. It was a comforting scent that reminded me of home. As the dish simmered, I watched as the sauce thickened and the ribs became tender. It was like magic happening right before my eyes. The final touch of pine nuts and ginkgo nuts made it look just like the dish I had enjoyed before.
Sharing the Feast
When the Korean Braised Short Ribs were finally ready, I invited some friends over for dinner. The look of delight on their faces as they took their first bite was priceless. The ribs were tender and flavorful, and the vegetables had absorbed all the savory goodness from the sauce. We ate the dish with steamed rice and talked about how delicious it was. I felt proud of my effort and happy to share this special meal. It was a reminder that great food has the power to bring people together and create lasting memories.
Table of Contents
Chef’s Notes-Korean Braised Short Ribs
- Ensure the beef short ribs are soaked in cold water for at least 30 minutes to 1 hour to remove excess blood. This step is crucial for achieving a cleaner, more refined taste.
- Blanching the ribs in boiling water before cooking helps remove impurities and excess fat. This step is essential for a cleaner broth and better flavor.
- After soaking, strain the mushroom soaking water to remove any residual grit. This water will be used as part of the seasoning sauce for added umami.
- To achieve a glossy, flavorful glaze, increase the heat at the end of cooking to reduce the sauce. Spoon the sauce over the ribs and vegetables until it thickens and coats the ingredients.
- Taste the seasoning sauce before adding the ribs. Adjust the sugar or soy sauce if necessary to balance the flavors according to your preference.
- Serve the braised short ribs over steamed rice for a complete meal. Pair with Korean side dishes such as kimchi or pickled vegetables to complement the flavors.
- Garnish with pine nuts and ginkgo nuts for added texture and a touch of elegance. Toasting the pine nuts slightly can enhance their flavor.
- If you can’t find certain ingredients like jujubes or ginkgo nuts, consider using dried dates or figs for sweetness, and skip the ginkgo nuts if unavailable.
Korean Braised Short Ribs
4
servings45
minutes1
hour30
minutes650
kcal10
minutes2
hours25
minutesDive into the rich, savory world of Korean cuisine with this authentic braised beef short ribs recipe! Perfect for special occasions or a weekend treat, these tender ribs are infused with a delightful blend of soy, garlic, and ginger. The addition of chestnuts, jujubes, and pine nuts elevates the dish to a whole new level. Get ready to impress your guests with this colorful and flavorful centerpiece!
Ingredients
For the seasoning sauce and vegetables:
4 dried shiitake mushrooms rehydrated in 2½ cups cold water for 3-4 hours
1/3 cup soy sauce
1/2 cup mirin or water
1/4 cup sugar (white or brown)
1/2 tsp ground black pepper
8 cloves garlic finely minced
1 tsp fresh ginger minced
1 medium Korean radish (8-12 ounces) or daikon peeled and cubed
2 large carrots peeled and cubed
For the beef short ribs:
2 pounds beef short ribs (about 8 pieces) soaked in cold water for 30 minutes to 1 hour
12 peeled chestnuts (fresh or frozen)
2 tbsp rice syrup
8 large dried jujubes pitted
For garnish (optional):
12 pine nuts
12 ginkgo nuts (shelled and cooked)
Directions
- Chestnuts: Lay each chestnut flat and slice off both ends. Use a paring knife to peel off the shell and dark skin until uniformly creamy.
- Prepare Vegetables:
- After soaking mushrooms, strain and reserve 2 cups soaking water. Combine with soy sauce, mirin, sugar, black pepper, garlic, and ginger in a bowl. Mix well.
- Fill a large pot halfway with water and bring to a boil. Drain and rinse ribs before adding to boiling water. Blanch for 5 minutes then rinse thoroughly.
- Serve:
Equipment
- Chef’s Knife
- Cutting Board
- large pot
- paring knife
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 650kcal
- Carbohydrates: 45g
- Protein: 35g
- Fat: 35g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 1200mg
- Potassium: 800mg
- Fiber: 5g
- Sugar: 20g
- Vitamin A: 100IU
- Vitamin C: 30mg
- Calcium: 10mg
- Iron: 25mg
FAQ-Korean Braised Short Ribs
Can I use a slow cooker for this recipe?
Yes, you can use a slow cooker. After blanching the ribs and preparing the seasoning sauce, transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the ribs are tender.
How can I make this recipe gluten-free?
Substitute tamari for soy sauce to ensure the dish is gluten-free. Check all other ingredients for gluten content as well.
What if I don’t have Korean radish or daikon?
Regular radish or turnip can be used as substitutes. They will add a slightly different flavor but will work well in this dish.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
Can I prepare this dish in advance?
Yes, you can make this dish a day in advance. The flavors will deepen as it sits. Reheat thoroughly before serving, and garnish with fresh pine nuts and ginkgo nuts if desired.
