Korean-Style Short Ribs

Total Time
Prep 8 hrs
Cook 3 hrs

From Epicurious.com 8 hours is marinating time.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Cooks' notes:.
  5. • Ribs can be marinated up to 1 day.
  6. • 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.


Most Helpful

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.

Diana A. August 06, 2008

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.

iris5555 March 25, 2007

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