Momofuku's Umami Bomb Short Ribs with Fiery Kimchi Slaw
Momofuku's Umami Bomb Short Ribs with Fiery Kimchi Slaw
Ingredients
For the Gochujang Short Ribs
- 3 pounds Beef short ribs, bone-in, English cut
- 1/2 cup Low-sodium soy sauce
- 1/4 cup Gochujang
- 1/4 cup Mirin
- 1/4 cup Light brown sugar, packed
- 2 tablespoons Rice vinegar
- 2 tablespoons Fresh ginger, grated
- 4 Garlic, cloves, minced
- 1 tablespoon Fish sauce
- 1 tablespoon White miso paste
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Vegetable oil
- 1 Yellow onion, medium, roughly chopped
- 2 Carrots, medium, roughly chopped
- 2 Celery stalks, roughly chopped
- 4 cups Low-sodium chicken broth
For the Kimchi Slaw
- 4 cups Napa cabbage, thinly sliced
- 1 cup Kimchi, chopped
- 1 Carrot, medium, julienned
- 4 Scallions, thinly sliced
- 1/4 cup Mayonnaise
- 2 tablespoons Rice vinegar
- 1 teaspoon Gochugaru, Korean chili flakes, or to taste
- 1 teaspoon Granulated sugar
- 1 teaspoon Toasted sesame oil
For Serving
- 1 Butter lettuce leaves, head, separated
- 2 tablespoons Toasted sesame seeds
- 1/2 cup Fresh cilantro, chopped
Instructions
- 1
In a large bowl, whisk together the low-sodium soy sauce, gochujang, mirin, packed light brown sugar, 2 tablespoons of rice vinegar, grated fresh ginger, minced garlic, fish sauce, white miso paste, 1 tablespoon of toasted sesame oil, and freshly ground black pepper. Add the bone-in, English cut beef short ribs, ensuring they are fully coated in the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (12 to 24 hours), to allow flavors to meld.
⏱️ 15 min - 2
Preheat your oven to 325°F. Remove the short ribs from the marinade, reserving the marinade for later use. Pat the ribs thoroughly dry with paper towels; this step is crucial for achieving a good sear. Heat 2 tablespoons of vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3 to 4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared ribs and set them aside.
⏱️ 20 min - 3
Add the roughly chopped yellow onion, carrots, and celery to the Dutch oven with any remaining oil. Sauté over medium heat, stirring occasionally, until the vegetables have softened and are lightly browned, which should take about 8 to 10 minutes.
⏱️ 10 min - 4
Pour in the reserved marinade and 4 cups of low-sodium chicken broth into the Dutch oven. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon – these bits are full of flavor. Return the seared short ribs to the pot. Ensure the ribs are mostly submerged in the liquid; if not, add a little more chicken broth. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 to 3 1/2 hours, or until the ribs are incredibly fork-tender and easily pull away from the bone.
⏱️ 195 min•🌡️ 325°F - 5
Carefully remove the tender short ribs from the pot and place them on a platter. Cover with aluminum foil to keep them warm. Skim any excess fat from the surface of the braising liquid. Place the Dutch oven back on the stovetop over medium-high heat. Bring the liquid to a simmer and reduce it by about one-third, stirring occasionally, until it has thickened into a glossy, flavorful glaze. This reduction process should take about 15 to 20 minutes.
⏱️ 20 min - 6
While the sauce reduces, prepare the kimchi slaw. In a large bowl, combine the thinly sliced Napa cabbage, chopped kimchi, julienned carrot, and thinly sliced scallions. In a separate small bowl, whisk together the mayonnaise, 2 tablespoons of rice vinegar, gochugaru (Korean chili flakes), granulated sugar, and 1 teaspoon of toasted sesame oil. Pour the dressing over the cabbage mixture and toss well to evenly combine all ingredients.
⏱️ 15 min - 7
To serve, you can shred or slice the short ribs off the bone. Arrange the separated butter lettuce leaves on a serving platter for ssäm-style eating. Serve the tender gochujang short ribs with a generous drizzle of the reduced gochujang glaze. Offer the vibrant kimchi slaw and fresh chopped cilantro on the side. Encourage your guests to build their own delicious ssäm wraps by spooning short rib, slaw, and cilantro into lettuce cups.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Momofuku's Umami Bomb Short Ribs with Fiery Kimchi Slaw
Ingredients
For the Gochujang Short Ribs
- 3 pounds Beef short ribs, bone-in, English cut
- 1/2 cup Low-sodium soy sauce
- 1/4 cup Gochujang
- 1/4 cup Mirin
- 1/4 cup Light brown sugar, packed
- 2 tablespoons Rice vinegar
- 2 tablespoons Fresh ginger, grated
- 4 Garlic, cloves, minced
- 1 tablespoon Fish sauce
- 1 tablespoon White miso paste
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Vegetable oil
- 1 Yellow onion, medium, roughly chopped
- 2 Carrots, medium, roughly chopped
- 2 Celery stalks, roughly chopped
- 4 cups Low-sodium chicken broth
For the Kimchi Slaw
- 4 cups Napa cabbage, thinly sliced
- 1 cup Kimchi, chopped
- 1 Carrot, medium, julienned
- 4 Scallions, thinly sliced
- 1/4 cup Mayonnaise
- 2 tablespoons Rice vinegar
- 1 teaspoon Gochugaru, Korean chili flakes, or to taste
- 1 teaspoon Granulated sugar
- 1 teaspoon Toasted sesame oil
For Serving
- 1 Butter lettuce leaves, head, separated
- 2 tablespoons Toasted sesame seeds
- 1/2 cup Fresh cilantro, chopped
Instructions
- 1
In a large bowl, whisk together the low-sodium soy sauce, gochujang, mirin, packed light brown sugar, 2 tablespoons of rice vinegar, grated fresh ginger, minced garlic, fish sauce, white miso paste, 1 tablespoon of toasted sesame oil, and freshly ground black pepper. Add the bone-in, English cut beef short ribs, ensuring they are fully coated in the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (12 to 24 hours), to allow flavors to meld.
⏱️ 15 min - 2
Preheat your oven to 325°F. Remove the short ribs from the marinade, reserving the marinade for later use. Pat the ribs thoroughly dry with paper towels; this step is crucial for achieving a good sear. Heat 2 tablespoons of vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3 to 4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared ribs and set them aside.
⏱️ 20 min - 3
Add the roughly chopped yellow onion, carrots, and celery to the Dutch oven with any remaining oil. Sauté over medium heat, stirring occasionally, until the vegetables have softened and are lightly browned, which should take about 8 to 10 minutes.
⏱️ 10 min - 4
Pour in the reserved marinade and 4 cups of low-sodium chicken broth into the Dutch oven. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon – these bits are full of flavor. Return the seared short ribs to the pot. Ensure the ribs are mostly submerged in the liquid; if not, add a little more chicken broth. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 to 3 1/2 hours, or until the ribs are incredibly fork-tender and easily pull away from the bone.
⏱️ 195 min•🌡️ 325°F - 5
Carefully remove the tender short ribs from the pot and place them on a platter. Cover with aluminum foil to keep them warm. Skim any excess fat from the surface of the braising liquid. Place the Dutch oven back on the stovetop over medium-high heat. Bring the liquid to a simmer and reduce it by about one-third, stirring occasionally, until it has thickened into a glossy, flavorful glaze. This reduction process should take about 15 to 20 minutes.
⏱️ 20 min - 6
While the sauce reduces, prepare the kimchi slaw. In a large bowl, combine the thinly sliced Napa cabbage, chopped kimchi, julienned carrot, and thinly sliced scallions. In a separate small bowl, whisk together the mayonnaise, 2 tablespoons of rice vinegar, gochugaru (Korean chili flakes), granulated sugar, and 1 teaspoon of toasted sesame oil. Pour the dressing over the cabbage mixture and toss well to evenly combine all ingredients.
⏱️ 15 min - 7
To serve, you can shred or slice the short ribs off the bone. Arrange the separated butter lettuce leaves on a serving platter for ssäm-style eating. Serve the tender gochujang short ribs with a generous drizzle of the reduced gochujang glaze. Offer the vibrant kimchi slaw and fresh chopped cilantro on the side. Encourage your guests to build their own delicious ssäm wraps by spooning short rib, slaw, and cilantro into lettuce cups.
⏱️ 10 min