Korean-Style Short Ribs

Submitted by nsomniak6

"From Epicurious.com 8 hours is marinating time."

 

• Ready In: 11hrs
• Ingredients: 10
• Serves: 6-8

ingredients

• 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

directions

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.

Reviews

[Diana A.]

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.

 

[iris5555]

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.