Korean Braised Beef Short Ribs

Whether it’s cold or hot, this Korean braised beef short ribs dish is so versatile to entertain your family’s taste buds.

The cooking time looks a bit long, yet it’s downright easy. Once all the ingredients are ready and put them into a pot, you can sit back and relax.

Or you might like to check it out once in a while to see how much water is left. Don’t let it dry up. That’s all you need to do.

I pretty like their clever method of cooking meat in Korean cuisine. By browsing the recipe, you’ll know what’s the secret ingredient that takes the whole dish up a notch. Yes, that’s one pear.

The beef ribs will take up its natural sweetness and turn softened more quickly. Beef and radish are good partners, blending their flavours so well.

Our family enjoyed this one-pot dish so mush and didn’t want to miss every spoon of the soup. I blanched some rice noodles to go with it. It turned to be a tasty light meal for my family.

Korean Braised Beef Short Ribs Recipe

(Printable recipe)
By Christine’s Recipes
Course: Main, Beef
Cuisine: Korean
Prep time: 10 mins
Cook time: 90 mins
Yield: 2 to 3 serves

Ingredients:

• 700 gm beef short ribs
• salt, to taste
• pepper, to taste
• 4 slices ginger
• 1 clove garlic, sliced
• 3½ cups water
• 1 pear
• 800 gm radish
• 1 red chilli, sliced
• 1 sprig coriander, roughly chopped
• cooked rice noodles, to serve, optional

Seasonings:

• 1 Tbsp light soy sauc
• salt, to taste

Method:

1. Peel and core the pear. Roughly chop and process it in a food processor into puree. Generously season the beef short ribs with salt and pepper. Set aside.
2. Heat oil in a heavy based pot over medium high heat. Place the beef ribs in one layer and cook until both sides are lightly brown. Discard excess oil. Push to the sides. Sauté ginger and garlic until fragrant.
3. Pour in the water, pear. Increase heat to high. Cover and bring to boil. Reduce heat to simmer until the ribs are softened enough, about 40 minutes. The meat should be easily popped in with a chopstick at this stage.
4. While cooking the ribs, peel the radish and roughly cut into chunks. When the beef is softened, add the radish. Continue to cook until the radish turns tender about 20 minutes.
5. Stir in the seasonings. Add red chilli and coriander on top. Serve hot, with cooked rice noodles if you like.

Notes：

• The cooking time of beef ribs depends on their size.
• The amount of water used depends on the power of your stove and the material of your pot. If the water dries up too quickly but the beef ribs are not tender enough, you might replenish some boiling water and continue to cook.