Korean-Style Braised-Short-Rib Stew Recipe

Name: Korean-Style Braised-Short-Rib Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds short ribs; 1 small bunch scallions, trimmed and roughly chopped; 1 1/2 cups soy sauce; 1/4 cup fresh ginger, peeled and chopped; 1 small yellow onion, roughly chopped; 1/2 cup garlic cloves, peeled (approximately 2 heads); 1/2 cup sugar; 1/2 cup mirin; 1/2 cup fresh orange juice; 1/2 cup apple juice; 1/2 pound shiitake mushrooms, stems reserved for another use, halved or quartered if large; 1 cup jarred, peeled chestnuts; 1 cup taro, peeled and cut into large dice (about a 3-inch segment); 1 cup carrots, peeled and cut into large dice (about two carrots); 1 cup butternut squash, peeled and cubed (about half a squash)

Servings: persons

4 pounds short ribs
1 small bunch scallions, trimmed and roughly chopped
1 1/2 cups soy sauce
1/4 cup fresh ginger, peeled and chopped
1 small yellow onion, roughly chopped
1/2 cup garlic cloves, peeled (approximately 2 heads)
1/2 cup sugar
1/2 cup mirin
1/2 cup fresh orange juice
1/2 cup apple juice
1/2 pound shiitake mushrooms, stems reserved for another use, halved or quartered if large
1 cup jarred, peeled chestnuts
1 cup taro, peeled and cut into large dice (about a 3-inch segment)
1 cup carrots, peeled and cut into large dice (about two carrots)
1 cup butternut squash, peeled and cubed (about half a squash)

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Put the short ribs into a bowl, and cover with water. Drain, and discard water. Repeat twice. Remove short ribs from the bowl, and score them across the top of the meat in diagonal slashes. Return the ribs to the bowl, and rinse again. Remove, and pat dry with paper towel.
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In a blender or food processor, combine the scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to puree. Add a little water if you need to thin out the sauce so it combines.
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Put the pureed sauce in a heavy-bottomed pot or Dutch oven with a cover, add three cups of water and stir to combine. Put the pot over high heat, and bring to a boil, then add the ribs to the pot and lower the heat to a simmer. Cover the pot.
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Cook the ribs for a minimum of 2 hours over low heat, then add the vegetables, replace the cover and simmer for another 30 minutes or so, until the meat is tender and the vegetables are cooked through.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 pounds short ribs, 1 small bunch scallions, trimmed and roughly chopped, 1 1/2 cups soy sauce, 1/4 cup fresh ginger, peeled and chopped, and more.

Yes, Korean-Style Braised-Short-Rib Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean-Style Braised-Short-Rib Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions