Print

Korean Braised Short Ribs

This dish is best made a day or two before it is served. The flavors deepen and it also gives you a chance to easily remove the fat by letting it solidify on top. Simply scoop off the fat and reheat slowly over low heat.
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 4
Author Sonja Bradfield

Ingredients

  • 3 pounds of short ribs
  • 3/4 cup of soy sauce
  • 1/4 cup mirin
  • 1/4 cup sugar
  • 1 small onion chopped into big pieces
  • 1 small apple peeled and chopped
  • 10 cloves of garlic peeled
  • 3 inch piece of ginger peeled
  • 1 large carrot peeled and cut into 2 inch large chunks
  • 2 cups of daikon radish cut into 2 inch large chunks
  • 8 oz fresh shiitake mushrooms stems removed and halved if large

Instructions

  1. Soak ribs in cold water for about 30 minutes. Drain and pat dry.
  2. Meanwhile, take the rest of the ingredients and blend it in a blender or food processor until smooth.
  3. Put the mixture in a large dutch oven, add 3 cups of water and bring to a boil.
  4. Add the ribs and lower to a simmer and cover with a lid for at least two hours until the ribs are tender.
  5. Add carrots, daikon, and mushrooms and simmer for another 30 minutes.
  6. Skim the fat off the top, or use a fat separator for the sauce. You can also cool and store in the fridge overnight and remove the fat off the top. Reheat over low heat.
  7. Serve with steamed white rice and kimchi.