Ingredients
- Beef short ribs (bone-in or flanken cut): 3 lbs
- Soy Sauce (low sodium): 1 cup
- Brown Sugar: 1/2 cup
- Garlic (minced): 6 cloves
- Asian Pear (grated or pureed): 1/2 medium
- Water or Beef Broth: 2 cups
- Sesame Oil: 2 tablespoons
- Carrots and Daikon Radish (roughly chopped): 1 cup total
Instructions
- Step 1: Prepare the short ribs by soaking them in cold water for at least 30 minutes, draining thoroughly, and then briefly blanching them in boiling water for 5 minutes to remove impurities and excess fat. Drain and rinse the ribs again with cold water.
- Step 2: In a large bowl, whisk together the soy sauce, brown sugar, minced garlic, grated Asian pear, and sesame oil to create the marinade. Place the prepared short ribs into the marinade, ensuring they are well coated, and refrigerate for a minimum of 4 hours, or preferably overnight.
- Step 3: Transfer the marinated short ribs and all the marinade liquid into a large pot or Dutch oven. Add the 2 cups of water or beef broth. Bring the mixture to a rapid boil over high heat, then immediately reduce the heat to low, cover the pot tightly, and simmer gently for 60 minutes.
- Step 4: After 60 minutes of simmering, stir in the roughly chopped carrots and daikon radish. Continue simmering, covered, for another 30 to 45 minutes, or until the beef is fork-tender and the vegetables are cooked through.
- Step 5: Remove the lid and increase the heat to medium-high. Allow the sauce to boil rapidly for 5-10 minutes, stirring occasionally, until the sauce thickens and reduces slightly to a syrupy glaze. Serve immediately over rice, optionally garnished with sesame seeds and sliced scallions.
Notes
- Store leftovers refrigerated in an airtight container for up to four days; freezing is also excellent, as the braise freezes well and the flavor often improves upon thawing.
- To reheat without drying the ribs out, gently warm them on the stovetop over low heat, covered, adding a spoonful of water or broth if the glaze seems too thick or sticky.
- While delicious over rice, this dish shines when served with traditional Korean sides like spicy kimchi, pickled radish, and fresh seasoned spinach (sigeumchi namul) to balance the richness.
- The required blanching and rinsing step (Step 1) is key to achieving a clean, pure flavor profile, preventing a greasy final sauce and ensuring the beautiful sheen of the final glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American