Korean Short Rib Recipe
braised short ribs, sesame-basil slaw, scallion, gochujang crema, chile threads, roasted tomatillo salsa
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Marinade
In a large bowl, mix soy sauce, brown sugar, minced garlic, minced ginger, and sesame oil. Add the short ribs and marinate for at least 2 hours, preferably overnight.
- 2
Brown the Short Ribs
Preheat the oven to 325°F (165°C). In a large Dutch oven, heat a bit of oil over medium-high heat. Remove the short ribs from the marinade and brown them on all sides, about 3-4 minutes per side.
- 3
Braise the Ribs
Add the marinade and beef broth to the Dutch oven. Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours, until the ribs are tender.
- 4
Prepare the Gochujang Crema
In a small bowl, combine gochujang and sour cream. Mix well and set aside.
- 5
Make the Sesame-Basil Slaw
In a separate bowl, mix chopped basil, scallions, sesame seeds, and a drizzle of sesame oil. Toss to combine.
- 6
Serve
Once the ribs are tender, remove them from the oven. Serve the ribs on a plate topped with the sesame-basil slaw, a drizzle of gochujang crema, chile threads, and roasted tomatillo salsa.
