Korean-Style Short Ribs
Tender beef short ribs marinated in a flavorful Korean-inspired sauce with soy, gochujang, and sesame, then slow-cooked until falling off the bone. This rich and savory dish is perfect served with kimchi.
Ingredients
- •¼ cup sesame seeds, toasted and cooled completely
- •1 bunch scallions, trimmed and finely chopped
- •6 cloves garlic cloves, minced
- •½ cup soy sauce
- •¼ cup packed light brown sugar
- •3 tablespoons gochujang (Korean hot-pepper paste)
- •1 tablespoon Asian sesame oil
- •6 pounds beef short ribs or flanken
- •3 cups water
- •1 piece (2-inch) piece peeled fresh ginger, smashed
- •1 serving kimchi
- •1 piece electric coffee/spice grinder
Cooking Instructions
- 1.
Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup scallion greens, then whisk together remaining scallions, garlic, soy sauce, brown sugar, hot-pepper paste, sesame oil, and 2 tablespoons sesame-seed powder in a large bowl. Reserve remaining sesame-seed powder for serving. Add short ribs to soy sauce mixture, rubbing mixture into them. Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate, chilled, at least 8 hours.
480 min
- 2.
Transfer ribs to a wide 6- to 8-quart heavy pot and add water and ginger. Simmer, tightly covered, until ribs are very tender, about 3 hours.
180 min
- 3.
Transfer ribs to a platter using tongs and keep warm, covered with foil. Skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids. Serve ribs with sauce in shallow bowls and sprinkle with reserved scallion greens and remaining sesame-seed powder.
15 min