Ingredients with Measurements:
- 4 lbs beef short ribs
- 1 cup soy sauce
- 1 cup water
- 1 cup brown sugar
- 1/2 cup rice vinegar
- 1/4 cup sesame oil
- 1 onion, chopped
- 6 garlic cloves, minced
- 2 tbsp ginger, grated
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp cornstarch
- 2 tbsp water
- 2 green onions, chopped (for garnish)
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a large bowl, whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil, onion, garlic, ginger, and gochujang.
3. Add the short ribs to the bowl and toss to coat.
4. Heat a Dutch oven or heavy-bottomed pot over medium-high heat.
5. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side.
6. Pour the marinade over the short ribs and bring to a boil.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Bake for 2-3 hours, or until the meat is tender and falling off the bone.
9. Remove the short ribs from the pot and set aside.
10. In a small bowl, whisk together cornstarch and water.
11. Add the cornstarch mixture to the pot and stir until the sauce thickens.
12. Return the short ribs to the pot and coat with the thickened sauce.
13. Garnish with chopped green onions.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 750
- Fat: 45g
- Carbohydrates: 40g
- Protein: 45g
Substitutions for ingredients:
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced carrots and potatoes to the pot for a one-pot meal.
- Use pork ribs instead of beef short ribs.
- Add sliced shiitake mushrooms to the pot for extra umami flavor.
Tips and tricks:
- Sear the short ribs on high heat to get a nice crust and seal in the juices.
- Make sure to cover the pot with a lid to prevent the sauce from evaporating too quickly.
- Let the short ribs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover short ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the short ribs in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the short ribs on a bed of rice or noodles.
- Garnish with chopped green onions and sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Stir-fried vegetables
- Korean-style potato salad
- Spicy cucumber salad
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture to thicken it.
- If the meat is tough, bake it for an additional 30 minutes to an hour.
Food safety advice:
- Make sure to cook the short ribs to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Braised short ribs are a popular Korean dish that originated in the Joseon Dynasty (1392-1910).
Flavor profiles:
- Savory, sweet, and spicy
Serving suggestions:
- Serve the short ribs with steamed rice and pickled vegetables for a complete Korean meal.
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Region: Korean