Kim Dae-seok's Braised Beef Short Ribs

• beef short ribs 2kg
• sugar half cup (for blanching)
• water 160ml
• pear 1/4
• onion 1/2
• soy sauce 1 cup (160ml)
• mirin half cup
• brown sugar half cup
• minced garlic 1 tablespoon
• minced ginger 0.5 tablespoon
• dried chili peppers 3
• licorice 3 pieces
• green onion 1 stalk
• red chili pepper 1
• pepperoncini 7
• carrot 1
• fresh shiitake mushrooms 3
• chestnuts 5
• jujubes 5
• sesame oil 1 tablespoon
• black pepper a pinch
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• When blanching, dissolving sugar in water creates osmotic pressure that tenderizes the meat and effectively draws out blood and impurities.
• Heat control is crucial. Boiling too vigorously makes the meat tough, so always start with medium heat and simmer slowly to ensure the meat separates cleanly from the bones.
• Licorice strongly neutralizes the characteristic meaty odor of beef while adding a rich, deep sweetness, giving the dish the authentic taste of a high-end Korean restaurant.
• Rounding the edges of carrots and chestnuts prevents them from breaking apart during boiling, which could cloud the broth.

Recommended for 🙋

• ⭐Those who want to serve tender, melt-in-your-mouth Braised Beef Short Ribs at holidays or banquets.
• ⭐People who wish to skip the hassle of soaking for several hours just to remove blood.
• ⭐Those seeking authentic Korean flavors enhanced by natural fruit juices and licorice.