Melt-in-Your-Mouth Braised Beef Short Ribs: Baek Jong-won’s Recipe
The Secret to Delicious Braised Beef Short Ribs: Baek Jong-won’s Foolproof Marinade Recipe
What’s a special occasion without this star dish? Whether it’s a housewarming party, birthday, or holiday feast, braised beef short ribs are a must-have! I made a batch for 4 people during the last Lunar New Year, and it was so popular, it disappeared in a single meal. Next time, I’ll need a bigger pot and double the recipe! This incredible Baek Jong-won recipe is so simple, even a beginner cook can nail it, and the flavor is absolutely phenomenal. I just had to share!
Main Ingredients (Serves 4)
- 2kg Beef short ribs
- Water for blanching ribs (ample amount)
- 1/2 Carrot
- 1 King oyster mushroom
- 6 Shiitake mushrooms
- 2 Korean green chili peppers
- 5 Ggreen chili peppers (e.g., Korean Cheongyang peppers or similar small, mild peppers)
- 2 Red chili peppers
- 2 Green onions (approx. 200g)
- 1 Onion
- 10 Cups water (approx. 1.8L)
Braised Beef Short Rib Marinade Ingredients
- 1/2 cup Chopped green onion
- 1/2 Tbsp Grated ginger
- 2 Tbsp Minced garlic
- 1 cup Soy sauce
- 1/2 cup Brown sugar
- 4 Tbsp Sesame oil
- 1/2 cup Chopped green onion
- 1/2 Tbsp Grated ginger
- 2 Tbsp Minced garlic
- 1 cup Soy sauce
- 1/2 cup Brown sugar
- 4 Tbsp Sesame oil
Cooking Instructions
Step 1
The day before cooking, soak the beef short ribs in cold water to remove blood. It’s ideal to soak them overnight. After soaking, rinse the ribs again under cold running water and drain them thoroughly before proceeding.
Step 2
In a pot, add enough water to cover the short ribs. Bring the water to a boil, then add the ribs and blanch for about 5 to 7 minutes.
Step 3
Are you unsure about how long to blanch the meat? Chef Baek Jong-won has a great tip! Look at the cut surface of the bone. When the blood starts to coagulate, it’s the right time. So, instead of focusing on the 5-7 minutes, check the bone for readiness!
Step 4
Rinse the blanched ribs under cold running water to remove any impurities. Drain them well in a colander and set aside.
Step 5
Transfer the blanched beef ribs to a large pot. Add all the marinade ingredients: 1/2 Tbsp grated ginger, 2 Tbsp minced garlic, 1 cup soy sauce, 1/2 cup brown sugar, and 4 Tbsp sesame oil. Pour in about 1.8 liters (10 cups) of water and bring to a boil over high heat. Cook for 40 minutes. The marinade ingredients introduced by Baekpader are the fundamental ones. If you have a pear, you can add half a grated pear to help tenderize the meat. A little plum extract or cooking wine (mirin) can also enhance the flavor.
Step 6
The amount of water isn’t fixed. Just make sure the ribs are covered. If the liquid evaporates too much during cooking, you can add more water. So, treat the 1.8 liters as a guideline. The amount of water needed can vary depending on the heat intensity.
Step 7
I love green onions, so I added a generous cup. It adds a wonderful aroma.
Step 8
As the ribs are simmering, skim off any foam or oil that rises to the surface. Removing these impurities is crucial for a clean-tasting and flavorful braised dish.
Step 9
While the ribs are cooking, prepare the vegetables for the stew. I skipped the king oyster mushrooms and added a handful of dried jujubes (dates) from my freezer instead. If you have chestnuts, they are also a great addition.
Step 10
Cut the radish and carrots into large pieces. Use a paring knife or peeler to round off the edges. This creates a neat presentation when serving, especially for guests. Since braised ribs are often served at parties and special occasions, making it look appealing is important!
Step 11
Make beautiful cross-shaped cuts on 2 shiitake mushrooms. Cut the remaining mushrooms into quarters.
Step 12
Cut the onion into large, rough pieces as it will soften and break down during cooking. Slice the chili peppers into thirds, and cut the green onions to a similar size as the chili peppers.
Step 13
Jujubes can have debris in their wrinkles, so soak them in water, scrub gently with a brush, and rinse under running water until clean.
Step 14
After 40 minutes of simmering, I checked the pot and noticed the liquid had reduced significantly, so I added a bit more water.
Step 15
Continue to skim off any rising oil throughout the cooking process. Removing the fat ensures a clean flavor without any gamey smell.
Step 16
After simmering for 40 minutes, reduce the heat to medium. Add the onions and radish, and let it simmer for about 15 more minutes. By this point, the meat should be almost tender. I tested a piece with scissors, and it was perfectly cooked! The onions are for flavor, so it’s okay if they become very soft.
Step 17
Once the radish is halfway cooked, add the carrots, mushrooms, and jujubes. Continue to simmer for another 20 minutes. Be careful not to break the carrots and radish while stirring.
Step 18
If the radish is fully cooked but the meat is still tough, you can remove the radish to a separate bowl. Once the meat is tender, combine them again before serving. Cook with flexibility!
Step 19
Finally, add the Korean green chili peppers and green onions. Stir everything gently to combine. Turn off the heat and let it rest for a few minutes, allowing the residual heat to finish cooking and infuse the flavors.
Step 20
Serve the delicious braised beef short ribs on a plate. Sprinkle with toasted sesame seeds for extra flavor and visual appeal. Your amazing short ribs are ready!
