Korean Style Braised Short Ribs Recipe
Ko-Chu-Jang Glazed, Jasmine Rice, Sauteed Garlic Bok Choy
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Short Ribs
In a large bowl, combine ko-chu-jang, soy sauce, brown sugar, minced garlic, minced ginger, sesame oil, and water. Add the short ribs, making sure they are well coated in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Cook the Short Ribs
Preheat the oven to 300°F (150°C). Place the marinated short ribs in a large Dutch oven or oven-safe pot, pour the marinade over the ribs, and cover tightly. Bake for 3 hours or until the meat is tender and falls off the bone.
- 3
Prepare the Jasmine Rice
While the ribs are cooking, rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 1 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 5 minutes.
- 4
Sauté the Bok Choy
In a large skillet, heat the olive oil over medium heat. Add the chopped bok choy and sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.
- 5
Serve
Plate the jasmine rice, top with the braised short ribs, and serve sautéed bok choy on the side.
