Korean-Style Short Ribs Recipe

Name: Korean-Style Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sesame seeds, toasted and cooled completely; 1 bunch scallions, trimmed and finely chopped; 6 garlic cloves, minced; 1/2 cup soy sauce; 1/4 cup packed light brown sugar; 3 tablespoons gochujang (Korean hot-pepper paste); 1 tablespoon Asian sesame oil; 6 pounds beef short ribs or flanken; 3 cups water; 1 (2-inch) piece peeled fresh ginger, smashed; Accompaniment: kimchi; an electric coffee/spice grinder

Servings: persons

1/4 cup sesame seeds, toasted and cooled completely
1 bunch scallions, trimmed and finely chopped
6 garlic cloves, minced
1/2 cup soy sauce
1/4 cup packed light brown sugar
3 tablespoons gochujang (Korean hot-pepper paste)
1 tablespoon Asian sesame oil
6 pounds beef short ribs or flanken
3 cups water
1 (2-inch) piece peeled fresh ginger, smashed
Accompaniment: kimchi
an electric coffee/spice grinder

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.

2132

kcal

Calories

127

Fat

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/4 cup sesame seeds, toasted and cooled completely, 1 bunch scallions, trimmed and finely chopped, 6 garlic cloves, minced, 1/2 cup soy sauce, and more.

Yes, Korean-Style Short Ribs falls under the Meat & Poultry 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.

Korean-Style Short Ribs

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