Umami Bomb Gochujang Short Ribs
Umami Bomb Gochujang Short Ribs
Ingredients
For the Short Ribs
- 2 1/2 pounds bone-in beef short ribs, English cut, trimmed of excess fat
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
For the Braising Liquid
- 1 yellow onion, medium, chopped
- 6 garlic cloves, minced
- 2 inches fresh ginger, peeled and grated
- 1/2 cup gochujang
- 1/4 cup low-sodium soy sauce
- 2 tablespoons white miso paste
- 2 tablespoons light brown sugar, packed
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru, (Korean chili flakes, adjust to taste)
- 4 cups beef broth
- 1 teaspoon sesame oil
For Garnish
- 1 bunch scallions, thinly sliced, green parts only
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Preheat your oven to 325°F. Pat the short ribs dry with paper towels and season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325°F - 2
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 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared short ribs and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated fresh ginger and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
In a medium bowl, whisk together the gochujang, low-sodium soy sauce, white miso paste, packed light brown sugar, fish sauce, rice vinegar, and gochugaru until well combined. Pour this mixture into the pot with the aromatics, stirring to combine.
⏱️ 5 min - 5
Stir in the 4 cups of beef broth, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer. Return the seared short ribs to the pot, ensuring they are mostly submerged in the braising liquid. If not, add a little more broth or water.
⏱️ 5 min - 6
Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
⏱️ 180 min•🌡️ 325°F - 7
Carefully remove the short ribs from the pot and place them on a plate. Skim any excess fat from the surface of the braising liquid using a ladle or spoon. Return the pot to the stovetop over medium-high heat and bring the sauce to a vigorous simmer. Reduce the sauce until it thickens slightly to a glaze-like consistency, about 10-15 minutes, stirring occasionally. Stir in the 1 teaspoon of sesame oil.
⏱️ 15 min - 8
Return the short ribs to the thickened sauce, turning to coat them thoroughly. Serve hot, garnished generously with thinly sliced scallions and toasted sesame seeds. These ribs are fantastic served ssäm-style with crisp lettuce leaves, steamed rice, and quick pickles.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Umami Bomb Gochujang Short Ribs
Ingredients
For the Short Ribs
- 2 1/2 pounds bone-in beef short ribs, English cut, trimmed of excess fat
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
For the Braising Liquid
- 1 yellow onion, medium, chopped
- 6 garlic cloves, minced
- 2 inches fresh ginger, peeled and grated
- 1/2 cup gochujang
- 1/4 cup low-sodium soy sauce
- 2 tablespoons white miso paste
- 2 tablespoons light brown sugar, packed
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru, (Korean chili flakes, adjust to taste)
- 4 cups beef broth
- 1 teaspoon sesame oil
For Garnish
- 1 bunch scallions, thinly sliced, green parts only
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Preheat your oven to 325°F. Pat the short ribs dry with paper towels and season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325°F - 2
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 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared short ribs and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated fresh ginger and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
In a medium bowl, whisk together the gochujang, low-sodium soy sauce, white miso paste, packed light brown sugar, fish sauce, rice vinegar, and gochugaru until well combined. Pour this mixture into the pot with the aromatics, stirring to combine.
⏱️ 5 min - 5
Stir in the 4 cups of beef broth, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer. Return the seared short ribs to the pot, ensuring they are mostly submerged in the braising liquid. If not, add a little more broth or water.
⏱️ 5 min - 6
Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
⏱️ 180 min•🌡️ 325°F - 7
Carefully remove the short ribs from the pot and place them on a plate. Skim any excess fat from the surface of the braising liquid using a ladle or spoon. Return the pot to the stovetop over medium-high heat and bring the sauce to a vigorous simmer. Reduce the sauce until it thickens slightly to a glaze-like consistency, about 10-15 minutes, stirring occasionally. Stir in the 1 teaspoon of sesame oil.
⏱️ 15 min - 8
Return the short ribs to the thickened sauce, turning to coat them thoroughly. Serve hot, garnished generously with thinly sliced scallions and toasted sesame seeds. These ribs are fantastic served ssäm-style with crisp lettuce leaves, steamed rice, and quick pickles.
⏱️ 2 min