Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Korea! This Korean Braised Short Rib Stew is not just a recipe—it's an experience that combines fall-off-the-bone tender meat, rich umami flavors, and a sauce so incredible you'll want to drink it straight from the pot. Whether you're a seasoned home cook or a curious foodie looking to impress, this dish promises to elevate your cooking game and create a memorable meal that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 3 lbs beef short ribs
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup soy sauce
- 1/2 cup brown sugar
- 2 tablespoons sesame oil
- 2 cups water
- 1 tablespoon ginger, minced
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Chop the onion, mince the garlic and ginger, and slice the green onions. Set aside.
- In a large bowl, combine the soy sauce, brown sugar, sesame oil, and water. Whisk together until the brown sugar is fully dissolved.
- Season the beef short ribs with salt and pepper. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add a tablespoon of oil and sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
- In the same pot, add the chopped onion, minced garlic, and ginger. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Return the browned short ribs to the pot. Pour the soy sauce mixture over the ribs, ensuring they are well coated. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours. Stir occasionally to prevent sticking, and check if more water is needed to keep the ribs submerged.
- After 2 hours, check the tenderness of the short ribs. They should be fork-tender and easily pull away from the bone. If they are not tender enough, continue to cook for an additional 30 minutes.
- Once the ribs are tender, remove the pot from heat. Taste the broth and adjust seasoning with additional salt and pepper if necessary.
- To serve, ladle the stew into bowls, ensuring each serving has a few short ribs and plenty of broth. Garnish with sliced green onions on top.
- This stew pairs beautifully with steamed rice or a side of kimchi. Enjoy your delicious Korean Braised Short Rib Stew!
Tips
- Choose the Right Meat: Look for well-marbled short ribs with good fat content. This ensures maximum flavor and tenderness.
- Searing is Key: Take your time browning the short ribs. This step develops a deep, rich flavor foundation for your stew.
- Low and Slow is the Way to Go: Patience is crucial. The long, slow cooking process breaks down the tough connective tissues, creating melt-in-your-mouth meat.
- Don't Skip the Garnish: Fresh green onions add a bright, fresh contrast to the rich, deep flavors of the stew.
- Make Ahead Friendly: This stew tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and intensify.
- Customize Your Heat: Add some gochugaru (Korean red pepper flakes) or a dollop of gochujang for an extra kick if you like spice.
- Serving Suggestion: Serve over steamed rice or with a side of kimchi to create a complete and authentic Korean dining experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
