Ingredients:

  • 3 lbs (1.36 kg) bone-in Korean short ribs (flanken cut, about 1/4 inch thick)
  • Water (for soaking)
  • 1 medium Asian pear, peeled and grated (or 1/2 cup/120ml unsweetened apple sauce)
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (60ml) brown sugar, packed
  • 2 tablespoons rice wine (mirin or sake can substitute)
  • 2 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 1 tablespoon grated ginger
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 cup (240ml) beef broth (low sodium)
  • 1/2 cup (120ml) shiitake mushrooms, stemmed and quartered
  • 1 carrot, peeled and cut into 1-inch (2.5cm) chunks
  • 1/2 cup (120ml) daikon radish, peeled and cut into 1-inch (2.5cm) chunks (optional)
  • 1/4 cup (60ml) chestnuts, peeled (optional)
  • 2 tablespoons soy sauce (adjust to taste)
  • 1 tablespoon honey (adjust to taste)
  • 1/2 teaspoon red pepper flakes (gochugaru, optional for a touch of heat)
  • Sesame seeds and sliced green onions for garnish

Instructions:

  1. Submerge the short ribs in cold water for at least 30 minutes to remove excess blood. Change the water once or twice.
  2. Combine all marinade ingredients in a large bowl. Whisk until well combined.
  3. Drain the short ribs well. Add them to the marinade, ensuring they are fully coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
  4. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Remove the short ribs from the marinade (reserve the marinade) and sear them in batches until browned on all sides.
  5. Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes.
  6. Pour in the reserved marinade and beef broth. Bring to a simmer. Add the mushrooms, carrots, daikon (if using), and chestnuts (if using).
  7. Reduce the heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the short ribs are incredibly tender and easily fall off the bone. Check periodically and add more broth if needed to prevent sticking. The liquid should reduce and thicken into a luscious sauce. For authentic korean short rib recipe results trim excess fat.
  8. Taste and adjust seasoning with additional soy sauce and honey, if needed. Stir in red pepper flakes (if using).
  9. Garnish with sesame seeds and sliced green onions. Serve hot.