Korean-Style Short Ribs

Ingredients for Korean-Style Short Ribs

• 35g sesame seeds, toasted and cooled completely

• 1 bunch spring onions, trimmed and finely chopped

• 6 garlic cloves, minced

• 120ml soy sauce

• 60ml packed light brown sugar

• 3 tablespoons gochujang (Korean hot-pepper paste)

• 1 tablespoon Asian sesame oil

• 2.7kg beef short ribs or flanken

• 725ml water

• 1 (2-inch) piece peeled fresh ginger, smashed

• Accompaniment: kimchi

• an electric coffee/spice grinder

How to make Korean-Style Short Ribs

Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup spring onion greens, then whisk together remaining spring onions, 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.

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.

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 spring onion greens and remaining sesame-seed powder.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.