Sweet and Spicy One-Pot Short Rib Stew
Sweet and Spicy One-Pot Short Rib Stew
Ingredients
For the Short Ribs
- 2 1/2 pounds beef short ribs, bone-in
- 1 piece fresh ginger, 1-inch, thinly sliced
For the Braising Liquid
- 1/2 cup soy sauce
- 2 rock sugar, pieces (or 1 tablespoon granulated sugar)
- 2 1/2 teaspoons gochugaru, Korean chili powder
- 2 tablespoons garlic, minced
- 1 piece fresh ginger, 1-inch, thinly sliced
For the Vegetables
- 2 carrots, medium, peeled and chopped into 1-inch pieces
- 1 pound daikon radish, peeled and chopped into 1-inch pieces
- 1 yellow onion, large, chopped into 1-inch pieces
For Finishing
- 1 pound tteokbokki rice cakes, cylindrical style
- 1/2 cup shredded mozzarella cheese, for topping, as needed
Instructions
- 1
Place the beef short ribs in a large bowl and cover with cold water. Let them soak for at least 2 hours, changing the water once or twice, to remove impurities. Discard the soaking water.
⏱️ 120 min
- 2
Drain the soaked short ribs. In a large pot, bring enough water to a boil to cover the ribs. Add the short ribs and the 1-inch piece of thinly sliced ginger. Blanch for 2 minutes. Skim off any foam or impurities that rise to the surface. Drain the ribs and rinse them under cold water. Discard the blanching water and ginger.
⏱️ 5 min•🌡️ 212
- 3
Return the blanched short ribs to the clean pot. Add the soy sauce, rock sugar, gochugaru, minced garlic, and the second 1-inch piece of thinly sliced ginger. Pour in enough hot water to just cover the ribs.
⏱️ 5 min
- 4
Bring the mixture to a gentle boil over medium-high heat with the lid slightly ajar. Once boiling, reduce the heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally.
⏱️ 30 min
- 5
While the ribs are simmering, prepare the vegetables: peel and chop the carrots, daikon radish, and yellow onion into 1-inch pieces.
⏱️ 10 min
- 6
After 30 minutes of simmering, add the chopped carrots, daikon radish, and yellow onion to the pot. Stir gently to combine. Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender.
⏱️ 30 min
- 7
Add the tteokbokki rice cakes to the stew. Stir gently to ensure they are submerged in the liquid. Cook for an additional 10 to 15 minutes, or until the rice cakes are soft and chewy and the sauce has thickened slightly.
⏱️ 15 min
- 8
Serve the stew hot. For an extra comforting touch, top individual servings with shredded mozzarella cheese and allow it to melt before enjoying.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Spicy One-Pot Short Rib Stew
Ingredients
For the Short Ribs
- 2 1/2 pounds beef short ribs, bone-in
- 1 piece fresh ginger, 1-inch, thinly sliced
For the Braising Liquid
- 1/2 cup soy sauce
- 2 rock sugar, pieces (or 1 tablespoon granulated sugar)
- 2 1/2 teaspoons gochugaru, Korean chili powder
- 2 tablespoons garlic, minced
- 1 piece fresh ginger, 1-inch, thinly sliced
For the Vegetables
- 2 carrots, medium, peeled and chopped into 1-inch pieces
- 1 pound daikon radish, peeled and chopped into 1-inch pieces
- 1 yellow onion, large, chopped into 1-inch pieces
For Finishing
- 1 pound tteokbokki rice cakes, cylindrical style
- 1/2 cup shredded mozzarella cheese, for topping, as needed
Instructions
- 1
Place the beef short ribs in a large bowl and cover with cold water. Let them soak for at least 2 hours, changing the water once or twice, to remove impurities. Discard the soaking water.
⏱️ 120 min - 2
Drain the soaked short ribs. In a large pot, bring enough water to a boil to cover the ribs. Add the short ribs and the 1-inch piece of thinly sliced ginger. Blanch for 2 minutes. Skim off any foam or impurities that rise to the surface. Drain the ribs and rinse them under cold water. Discard the blanching water and ginger.
⏱️ 5 min•🌡️ 212 - 3
Return the blanched short ribs to the clean pot. Add the soy sauce, rock sugar, gochugaru, minced garlic, and the second 1-inch piece of thinly sliced ginger. Pour in enough hot water to just cover the ribs.
⏱️ 5 min - 4
Bring the mixture to a gentle boil over medium-high heat with the lid slightly ajar. Once boiling, reduce the heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally.
⏱️ 30 min - 5
While the ribs are simmering, prepare the vegetables: peel and chop the carrots, daikon radish, and yellow onion into 1-inch pieces.
⏱️ 10 min - 6
After 30 minutes of simmering, add the chopped carrots, daikon radish, and yellow onion to the pot. Stir gently to combine. Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender.
⏱️ 30 min - 7
Add the tteokbokki rice cakes to the stew. Stir gently to ensure they are submerged in the liquid. Cook for an additional 10 to 15 minutes, or until the rice cakes are soft and chewy and the sauce has thickened slightly.
⏱️ 15 min - 8
Serve the stew hot. For an extra comforting touch, top individual servings with shredded mozzarella cheese and allow it to melt before enjoying.
⏱️ 5 min