Savory Korean Braised Short Ribs

Korean Style Short Ribs Recipe

Overview:

These Korean Style Short Ribs are a delightful blend of tender beef ribs cooked low and slow, infused with a flavorful Asian-inspired sauce. Perfect for a hearty meal with a distinct Korean flair, this recipe takes time but rewards with rich, savory flavors that complement any Asian-inspired menu.

• Preparation Time: 50 minutes
• Cooking Time: 9 hours
• Total Time: 9 hours 50 minutes
• Serves: 4-6

Ingredients:

• 12 dried shiitake mushrooms
• 1 short rib of beef, cut into individual ribs
• 3 teaspoons black pepper, freshly ground
• 1 onion, sliced
• 1 carrot, sliced
• 1 daikon radish, peeled and sliced (optional)
• 2 turnips, peeled and sliced (optional)
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 1-inch piece ginger, peeled and minced
• 1 cup dry white wine or vodka
• 2 cups condensed beef broth
• 1 cup soy sauce
• 1/2 cup corn syrup
• 1/4 cup bamboo shoots, sliced
• 3 scallions, chopped
• 1-2 serrano chilies, sliced
• Cooked rice, for serving

Instructions:

1. Prepare the Shiitake Mushrooms:

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   • In a bowl, soak the dried shiitake mushrooms in boiling water for 30 minutes until softened.
   • Remove the mushrooms from the liquid, saving the mushroom soaking liquid.
   • Cut off the stems of the mushrooms and discard them. Cut the caps in half and set aside.

2. Prepare and Brown the Ribs:

   • Season the beef short ribs with freshly ground black pepper on all sides.
   • Heat a broiler or a skillet over medium-high heat. Brown the ribs on both sides for about 5 minutes per side until nicely caramelized.
   • Place the browned ribs on paper towels to drain excess fat.

3. Prepare the Vegetables:

   • In a skillet, heat the vegetable oil over medium heat.
   • Add the sliced onions, carrots, and turnips (if using). Cook until the vegetables are softened, about 5-7 minutes.
   • Transfer the cooked vegetables to the slow cooker, spreading them evenly over the ribs.

4. Prepare the Sauce:

   • In a mixing bowl, combine minced garlic, minced ginger, dry white wine or vodka, condensed beef broth, soy sauce, corn syrup, and the reserved mushroom soaking liquid.
   • Stir well to combine all the ingredients into a flavorful sauce.

5. Cooking in the Slow Cooker:

   • Pour the prepared sauce over the ribs and vegetables in the slow cooker.
   • Cover the slow cooker with a lid and cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the ribs are tender and almost falling off the bone.

6. Final Touches:

   • About 20-25 minutes before serving, add the sliced bamboo shoots and daikon radish (if using) to the slow cooker.
   • Stir in the chopped scallions, sliced serrano chilies, and sesame oil. Adjust seasoning if necessary.

7. Serving:

   • Serve the Korean Style Short Ribs hot, with steamed rice on the side.
   • Garnish with additional sliced scallions and sesame seeds if desired.

Tips:

• For a richer sauce, you can reduce the cooking liquid after removing the ribs and vegetables, then pour it over the plated ribs.
• Adjust the spiciness by adding more or fewer serrano chilies, according to your taste preference.
• Serve with traditional Korean side dishes like kimchi and pickled vegetables for an authentic experience.

Enjoy this Korean culinary delight with family and friends, savoring the tender meat and aromatic sauce that perfectly captures the essence of Korean cuisine!