Korean short ribs slowly braised in a sweet, savory, and glossy soy-pear sauce. The vegetables turn melt-in-your-mouth tender, absorbing the rich broth infused with garlic, ginger, and sesame.
Ingredients
- 1 kg bone-in beef short ribs or bone-in beef shank
- 7 tbsp soy sauce
- 1 piece ripe Asian pear or Bosc pear
- 5 cloves garlic
- 20 g fresh ginger
- 1 piece yellow onion
- 3 pieces carrots
- 300 g daikon radish or turnip
- 200 g cremini mushrooms or fresh shiitake mushrooms
- 1 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 1 piece scallions
- 800 ml water
- 600 g cooked white rice
Method
- Place the beef in a large pot of cold water, bring to a gentle simmer, and blanch until the foam rises to the top; drain and rinse the pieces under cold running water to create a clean base.
- Grate the pear, mince the garlic and ginger, then mix with the soy sauce, brown sugar, and sliced onion until you have a fragrant, lightly syrupy marinade.
- Return the rinsed beef to the Dutch oven with the marinade and water, then bring to a gentle simmer; skim off any additional foam from the surface as needed until the liquid runs clear.
- Partially cover and simmer over low heat until the meat starts to pull away from the bone and a skewer pierces it with no tough resistance, about an hour and a half depending on the cut.
- Meanwhile, cut the carrots and daikon into large chunks with rounded edges so they hold their shape; trim the woody mushroom stems and leave the caps whole or halved.
- Add the carrots and daikon to the pot, then continue simmering uncovered until the vegetables are tender yet intact and the sauce begins to darken.
- Add the mushrooms and simmer over medium heat, spooning the sauce over the meat regularly, until the glaze turns glossy, thick, and coats the back of a spoon.
- Remove from the heat, stir in the toasted sesame oil, and let rest for a couple of minutes so the flavors settle and come together.
- Serve piping hot with steamed white rice, garnish with toasted sesame seeds and sliced scallions, and spoon plenty of the reduced sauce over each portion.
Nutrition
Per serving
- Energy
- 421 kcal
- Protein
- 31.62 g
- Carbohydrate
- 46.32 g
- Fat
- 11.54 g
- Fibre
- 3.77 g
- Calcium
- 55.14 mg
- Iron
- 1.59 mg
- Magnesium
- 90 mg
