Description
Tender short ribs braised to perfection in a rich, savory sauce. A comforting and flavorful dish perfect for a chilly evening.
Ingredients
Units
Scale
- 3 lbs (1361 g) short ribs
- 3/4 cup soy sauce
- 1/4 cup mirin
- 1/3 cup sugar
- 1 small onion
- 1 small apple
- 10 cloves garlic
- 3 inch piece ginger
- 1 large carrot
- 2 cups (473 ml) daikon radish
- 8 oz (227 g) fresh shiitake mushrooms
Instructions
- Soak ribs in cold water for about 30 minutes. Drain and pat dry.
- Meanwhile, blend the remaining ingredients in a blender or food processor until smooth.
- Put the mixture in a large Dutch oven, add 3 cups of water, and bring to a boil.
- Add the ribs, lower heat to a simmer, cover, and cook for at least two hours, or until the ribs are tender.
- Add carrots, daikon, and mushrooms; simmer for another 30 minutes.
- Skim the fat from the top, or use a fat separator. Alternatively, cool, refrigerate overnight, and remove the fat before reheating over low heat.
- Serve with steamed white rice and kimchi.
Notes
- For deeper flavor, marinate the short ribs in the sauce for at least 4 hours, or preferably overnight, before braising.
- If you don’t have mirin, you can substitute with an equal amount of dry sherry or white wine.
- To make the sauce thicker, remove the short ribs and simmer the sauce uncovered for 10-15 minutes before returning the meat.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100