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Braised Korean Beef Short Ribs

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PREP TIME
15 min
COOKING TIME
170 min
TOTAL TIME
245 min
SERVINGS
4 servings
Dinner Korean
Braised Korean Beef Short Ribs
Ingredients
  • 2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments
  • 4 cups water
  • 6 tablespoons soy sauce
  • 8 cloves garlic, minced
  • 1 small onion, sliced
  • 1 tablespoon rice wine
  • 1 tablespoon brown sugar
  • 2 carrots, cut into chunks
  • 2 small potatoes, cut into chunks
  • 1/2 cup fresh shiitake mushrooms, sliced
  • 2 tablespoons light corn syrup
  • 1 tablespoon Asian (toasted) sesame oil
  • 6 chestnuts, peeled
  • 6 dates, pitted
  • sliced green onion
Instructions
1
Firstly, submerge the ribs in a container filled with cold water and place it in the refrigerator to allow them to marinate for 1 hour.
2
Next, transfer the ribs from the marinade to a saucepan and add 4 cups of water. Bring the mixture to a rolling boil, then cook for 10 minutes.
3
Drain the ribs and set them aside. Reserve 2 cups of the cooking liquid, which will be used later.
4
Now, combine the ribs and reserved liquid in a large cooking vessel.
5
Meanwhile, prepare the sauce by mixing together soy sauce, minced garlic, chopped onion, rice wine, and brown sugar in a bowl until the sugar has dissolved.
6
Pour the sauce over the ribs and broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 1/2 hours.
7
Add sliced carrots, diced potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates to the pot. Continue to simmer until the meat and vegetables are extremely tender.
8
Remove the ribs and accompanying vegetables from the pot to a serving dish. Reduce the liquid in the pot to create a rich, thickened gravy.
9
Finally, pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.