Braised beef short ribs, a rich and flavorful Korean dish, features tender, slow-cooked ribs infused with a savory-sweet soy-based sauce. Enhanced with radish, mushrooms, and chili peppers, the dish balances deep umami with subtle spice. Korean pear and jujubes add a delicate sweetness, making it a comforting and aromatic delicacy.

Try this recipe from W Table.

Main Ingredients:

  • 1.4 kg beef short ribs
  • 1/4 Korean radish
  • 2 king oyster mushrooms
  • 2 Cheongyang green chili peppers
  • 1 red chili pepper
  • 1 green onion
  • 1 onion
  • 5 jujubes (Korean dates)

Seasoning Sauce:

  • 1 cup soy sauce
  • 1/2 Korean pear, blended (about 1 cup)
  • 4 tablespoons brown sugar
  • 4 tablespoons cooking wine
  • 3 tablespoons corn syrup
  • 2 tablespoons minced green onion
  • 2 tablespoons minced garlic
  • 2 tablespoons ginger juice
  • Black pepper and sesame oil to taste

(Serves 3)

Instructions:

Soak the ribs in cold water for about an hour to remove blood, then blanch in boiling water for 6 minutes. Rinse and trim any remaining impurities.

Prepare the sauce by mixing all seasoning ingredients in a bowl.

Cut the radish into bite-sized pieces and trim the edges. Chop the onion and green onion into large pieces. Slice the peppers and mushrooms.

In a pot, add the ribs, sauce, 800 ml of water, onion, and radish. Simmer for about 40 minutes, skimming off any fat that rises.

Add the remaining vegetables and cook for another 20 minutes. Finish with a drizzle of sesame oil.

[Source: W table]