My Korean-inspired braised short ribs are a must-try. The sauce is glossy and full of Korean-inspired flavors like gochujang and soy sauce. This is the perfect dish for entertaining because all the work is done during the prep stage leaving you with zero fuss while your glorious short ribs are cooking.
Galbi JJim
Korean Braised short ribs, otherwise known as galbi jjim, is a popular dish in Korea. Often this dish is made to celebrate special occasions. This recipe can be made for any occasion; whether you are celebrating something special or just have a craving for a sweet and spicy, braised short rib. This Korean-inspired, short rib recipe will wow your guests any night of the week. My version of this dish is not completely traditional. I use Korean flavors and add a French twist with the use of red wine.
fall of the bone
My inspiration for this dish came from the brilliant chef, Chris Morocco whose nontraditional version of the Korean classic, gave inspiration to my version of Korean Korean-inspired braised Short Ribs. As mentioned previously, all the work takes place in the first few steps, here we lay out the groundwork, to create the most flavorful, fall-of-the-bone short ribs you will ever taste. I recommend using bone-in short ribs, they will result in a more tender and flavorful dish.
ingredients needed to make Korean inspired braised short ribs
- Short Ribs
- Cooking Oil
- Salt and Pepper to season
- Fresh Garlic
- Fresh Ginger
- Onion
- Red Wine
- Gochujang Paste
- Honey
- Brown Sugar
- Rice Vinegar
- Soy Sauce
- Scallions (garnish)
- Sesame Seeds (garnish)
How to make Korean-inspired braised short ribs step-by-step
STEP 1: Prepare your vegetables. Peel and mince the garlic and ginger. Dice your onion. Slice your scallions for the garnish later.
STEP 2: Begin by heating a large heavy-bottomed pot or Dutch oven to medium-high heat with 2 tbsp. of cooking oil. Season your short ribs generously with salt and pepper on both sides. Place the short ribs meat side down in the pot and sear the ribs for 2-3 minutes on each side or until browned. Remove the short ribs from the pot and set aside for later.
STEP 3: Turn down the temperature to medium heat. To the pot add in your onion, garlic, and ginger and add more oil if needed. Sautee for 5 minutes or until softened. Add in the red wine, scraping the bottom of the pan for bits that may have stuck to the bottom of the pot, and cook for 3-4 minutes. Add in the soy sauce, brown sugar, honey, and gochujang paste. Stir until combined.
STEP 4: Add in the short ribs, and meat side down this time. We want the liquid to just cover the top of the meat, so the ribs are just submerged. Add water if needed to cover the ribs. Bring the pot to a boil and reduce to medium-low heat. Cover and simmer for about 3 hours. Checking on the liquid a few times during the cooking and adding water if needed.
STEP 5: Serve the short ribs with steamed rice, scallions, and sesame seeds if desired. More condiment suggestions include Kimchi and pickled veggies on the side. Eat immediately and enjoy!
notes for success
The secret to this dish is getting a good sear on the short ribs in the beginning. The searing will give your short ribs an added depth of flavor. No need to fuss with the short ribs but I recommend checking once an hour in case the liquid has evaporated to add more water.
storage
You can store your short ribs in an airtight container in the refrigerator for up to 4 days.
More Asian-inspired recipes~
If you make my Korean-inspired braised Short Rib recipe, be sure to leave a comment and rating. Suggestions and substitutions are welcome. I appreciate your support and feedback and I try my best to respond to each and every comment! Thank you!
Korean Inspired Braised Short Ribs
Ingredients
- 2-3 Pounds Short Ribs
- Salt and Pepper to taste
- 2 tbsp Cooking Oil (olive, canola, vegetable etc.)
- 5 cloves Garlic
- 1 2-inch Piece of Ginger
- 1 cup Red Wine (inexpensive)
- 2 tbsp Gochujang Paste
- 2 tbsp Honey
- 2 tbsp Brown Sugar
- ¼ cup Rice Vinegar (or mirin if you have it)
- ⅓ cup Soy Sauce
Garnish
- 1 Stalk Scallions
- 1 tsp Sesame Seeds
Instructions
- Prepare your vegetables. Peel and then grate (with a microplate) or mince the garlic and ginger. Dice your onion. Slice your scallions for the garnish later.
- Begin by heating a large heavy bottomed pot or Dutch oven to medium-high heat with 2 tbsp. of cooking oil. Season your short ribs generously with salt and pepper on both sides. Place the short ribs meat side down in the pot and sear the ribs for 2-3 minutes on each side or until browned. Remove the short ribs from the pot and set aside for later.
- Turn down the temperature to medium heat. To the pot add in your onion, garlic, and ginger and add more oil if needed. Sautee for 5 minutes or until softened. Add in the red wine, scraping the bottom of the pan for bits which may have stuck to the bottom of the pot, cook for 3-4 minutes. Add in the soy sauce, brown sugar, honey, and gochujang paste. Stir until combined.
- Add in the short ribs, meat side down this time. We want the liquid to just cover the top of the meat, so the ribs are fully submerged. Add enough water to cover the ribs. Bring the pot to a boil and reduce to medium-low heat. Cover and simmer for about 3 hours. Checking on the liquid a few times during the cooking and adding water if needed.
- Serve the short ribs with steamed rice, scallions, and sesame seeds if desired. More condiment suggestions include Kimchi and pickled veggies on the side. Eat immediately and enjoy!
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