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Korean Braised Short Rib

Tender Korean Braised Short Rib That Melts in Your Mouth

Korean Braised Short Rib is a savory, tender dish that promises melt-in-your-mouth goodness, perfect for any dinner table.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3-4 pounds Beef Short Ribs Opt for bone-in for richer flavor and tenderness.
  • 1 tablespoon Canola Oil Used for browning the ribs.
For the Sauce
  • 2 cups Beef Broth Provides moisture and richness.
  • 1/2 cup Soy Sauce Key for umami flavor.
  • 1/4 cup Brown Sugar Sweetens the savory notes.
  • 1/4 cup Rice Vinegar Adds zing and acidity.
  • 2 tablespoons Gochujang A must-have for authentic flavor.
  • 2 tablespoons Toasted Sesame Oil Infuses a nutty depth.
  • 1 medium Onion Finely sliced; adds sweetness.
  • 4 cloves Garlic Freshly sliced for aroma.
  • 1 inch Ginger Minced or grated for warmth.
For Thickening & Garnish
  • 2 tablespoons Cornstarch Dissolve in the sauce before use.
  • 2 chopped Scallions For garnish.
  • 1 tablespoon Sesame Seeds Adds a delightful crunch.
Accompaniments
  • 1 cup Kimchi Tantalizing side dish.
  • 1 cup Shredded Carrots For rounding out the meal.
  • 2 cups Cooked Brown Rice Excellent for a balanced meal.

Equipment

  • Slow Cooker
  • skillet
  • Small bowl

Method
 

Step-by-Step Instructions
  1. In your slow cooker, combine beef broth, soy sauce, brown sugar, rice vinegar, gochujang, and toasted sesame oil. Add sliced onion, garlic, and minced ginger. Stir together and set slow cooker to low.
  2. Heat canola oil in a large skillet over medium-high heat. Season beef short ribs with salt and pepper, then sear them for 2-3 minutes on each side until browned. Transfer to slow cooker.
  3. Cover slow cooker and set to high for 4-6 hours or low for 8-10 hours until tender. Ribs should pull away from the bone easily.
  4. Once tender, remove ribs and set aside. In a small bowl, mix cornstarch with a bit of cooking liquid. Stir back into slow cooker, cook uncovered on high for 20 minutes to thicken the sauce.
  5. While the sauce thickens, heat canola oil in a small pan. Add chopped scallions and sauté for 2-3 minutes until soft.
  6. Plate the Korean Braised Short Ribs, drizzle thickened sauce over them, garnish with sautéed scallions and sesame seeds. Serve with kimchi, shredded carrots, and cooked brown rice.

Nutrition

Serving: 1ribsCalories: 400kcalCarbohydrates: 34gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 90mgSodium: 1000mgPotassium: 600mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Marinate overnight for intense flavor. Don't rush browning the ribs for better depth of flavor. Use caution with soy sauce saltiness.

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