Prep 8 hrs
Cook 3 hrs
From Epicurious.com 8 hours is marinating time.
- 1⁄4 cup sesame seeds, toasted and cooled completely
- 1 bunch scallion, trimmed and finely chopped
- 6 garlic cloves, minced
- 1⁄2 cup soy sauce
- 1⁄4 cup packed light brown sugar
- 3 tablespoons korean red pepper paste (gochujang)
- 1 tablespoon sesame oil
- 6 lbs beef short ribs
- 3 cups water
- 1 (2 inch) peeled fresh ginger, smashed
- Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup scallion greens, then whisk together remaining scallions, garlic, soy sauce, brown sugar, hot-pepper paste, sesame oil, and 2 tablespoons sesame-seed powder in a large bowl. Reserve remaining sesame-seed powder for serving. Add short ribs to soy sauce mixture, rubbing mixture into them. Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate, chilled, at least 8 hours.
- Transfer ribs to a wide 6- to 8-quart heavy pot and add water and ginger. Simmer, tightly covered, until ribs are very tender, about 3 hours.
- Transfer ribs to a platter using tongs and keep warm, covered with foil. Skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids. Serve ribs with sauce in shallow bowls and sprinkle with reserved scallion greens and remaining sesame-seed powder.
- Cooks' notes:.
- • Ribs can be marinated up to 1 day.
- • Ribs can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Remove fat from sauce, then reheat, covered, over moderate heat and proceed with recipe.
We really enjoyed this recipe. I went a little light on the gochujang (I love the flavor but it's got a kick) and I only used about 2lbs of short ribs. I will definately make the full recipe next time. Thanks for posting.
I saw this recipe on Epicurious as well and after reading the comments there, made some changes to the braising method. I marinated the ribs for 24 hours and then braised in 1/2 cup additional soy sauce and 2 1/2 cups beef broth. (This may not be for everyone due to the sodium content!) The meat was falling-off-the-bone tender and nicely flavored.