KOREAN STYLE BRAISED SHORT RIB
This dish is one of our most popular at Chan Seattle and people love the blend of savory, sweet, spicy and umami flavors all packed into one delectable plate. It takes a bit of time to make any braised dish but the investment is well worth it!
You’ll likely need to make a special trip to find dried jujubes (sometimes called Korean dates) and the tteok (Korean rice cakes).
You can visit your local Asian grocery for both ingredients or, if you are near Seattle there are many options including Uwajimaya. Our preferred rice cakes have a thin, diagonal cut.
3 lbs Boneless beef short ribs
2 Tbs canola oil, divided use
1 Medium onion, diced
1 cup Mirin (rice wine)
5 ea. Dried jujubes (Korean dates)
Kalbi (Bulgogi) sauce as needed (see recipe below)
1 cup Water
10 ea. Fingerling potatoes
10 ea. Pearl onions, blanched and peeled
10 Korean rice cakes (tteok)
3 Dried Thai chilies
For the Kalbi (Bulgogi) sauce (also see Bulgogi Sauce Recipe)
1 cup Light soy sauce
3/4 cup Sugar
3 Tbs mild honey
1/2 cup Coca-cola
12 ea. Garlic cloves, peeled
1/2 Medium onion, diced
1 Tbs fresh ground black pepper
1/3 cup Toasted sesame oil
Combine all sauce ingredients in a blender and blend on medium-high speed until smooth.
dairy-free • gluten-free (with gluten-free soy sauce)
Preheat the oven to 350 degrees.
Trim excessive fat from the short ribs. Divide the ribs into portions of roughly 5 ounces each.
In a large, heavy-bottomed pan (with an oven-safe lid) set over medium-high heat, sear the short ribs on all sides. Don’t crowd the pan; cook them in multiple batches if necessary. Set the browned beef aside on a platter to catch the juices.
Add the diced onion and cook 4-5 minutes, until translucent. Deglaze the pan with rice wine, scraping all the caramelized bits from the bottom of the pan. Continue cooking until the wine is almost gone.
Return the beef to the pan along with all drippings. Stir in the jujubes and add the kalbi sauce until the beef is half covered. Add the water and bring to a boil.
Remove the pan from heat and cover with the lid. Place in the preheated oven for 2 1/2 to 3 hours, checking every 45 minutes to turn the meat and test for doneness; the meat should be fork-tender.
Remove the beef and strain the sauce through a sieve. Return the beef and sauce to the pan and add the fingerlings, pearl onions, rice cakes and dried chilies. Simmer for about 25 minutes, until the potatoes are tender. Serve immediately.
Serves 6 | Start to finish: 5 hours
This recipe originally appeared in Edible Seattle in October 2013