This deeply flavorful Korean braised dish features tender bone-in beef short ribs, simmered slowly until the sauce becomes rich, sweet, and savory. The combination of soy sauce and dark brown sugar creates a deep, mahogany color that is visually stunning. Perfect for holiday feasts or impressing guests during a weekend gathering, this dish is sure to be a crowd-pleaser.
Ingredient benefits
How the main ingredients in this dish support your health
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Beef short ribs
Rich in protein and iron, beef short ribs provide essential nutrients for muscle growth and energy.
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Asian pear
Asian pears are hydrating and rich in dietary fiber, which aids digestion and promotes a healthy gut.
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Shiitake mushrooms
Shiitake mushrooms are known for their immune-boosting properties and are a good source of vitamins B and D.
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Carrots
Carrots are high in beta-carotene, which is beneficial for eye health and provides antioxidants.
Preparation
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Step 1 10 min
Thaw the beef short ribs overnight in the refrigerator. Rinse them twice under cold water to remove any bone dust. Bring a large pot of water to a vigorous boil and add the granulated sugar. Add the ribs and parboil uncovered for exactly 5 minutes. Remove from heat and thoroughly wash the ribs under cold running water to remove impurities and prevent gaminess.
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Step 2 5 min
Cut the Asian pear and onion into smaller pieces. Blend them with 160g of water until completely smooth. Strain the blended mixture through a fine mesh strainer or cheesecloth, squeezing out only the clear juice into a bowl to ensure a clean, refined sauce.
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Step 3 5 min
To the strained juice, add the soy sauce, mirin, dark brown sugar, minced garlic, and minced ginger, then stir well to combine. Place the washed ribs into a large, clean pot and pour the marinade over them. Add the licorice root and dried red chili to help cut through and balance the richness.
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Step 4 40 min
Turn the heat to high until the liquid comes to a boil, then immediately lower it to medium. Cover with a lid and simmer for 40 minutes, ensuring the cooking on medium heat so the meat doesn't get tough.
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Step 5 10 min
While the ribs are simmering, prepare your vegetables. Diagonally slice the green onion and red chili. Cut the shishito peppers in half. Cut the carrot into bite-sized chunks and round off the sharp edges to prevent them from breaking apart during cooking. Score the caps of the shiitake mushrooms with a decorative star pattern.
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Step 6 30 min
After 40 minutes of braising, reduce the heat to the lowest setting. Add the prepared carrots, chestnuts, shiitake mushrooms, and jujubes to the pot. Cover with the lid and simmer gently on low heat for another 30 minutes.
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Step 7 10 min
Open the lid and remove the exhausted dried chili and licorice root. Add the sliced green onion, shishito peppers, and red chili. Cover again and simmer on low heat for a final 10 minutes.
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Step 8 2 min
Turn off the heat. Stir in the sesame oil and black pepper. Finish by lightly sprinkling the toasted sesame seeds over the top. Plate the dish immediately and serve warm.