Korean Short Rib Recipe

Preparation and Cooking

1. 1

   Marinate the Short Ribs

   In a large bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Add the short ribs and ensure they are well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

2. 2

   Cook the Short Ribs

   Preheat the oven to 300°F (150°C). Place the marinated short ribs in a roasting pan and cover with foil. Bake for about 3 hours or until the meat is tender and easily pulls away from the bone.

3. 3

   Prepare Kimchi Collard Greens

   In a large pot, heat a tablespoon of oil over medium heat. Add the chopped collard greens and sauté for about 5 minutes. Stir in the kimchi and cook for another 5 minutes. Season with salt and pepper to taste.

4. 4

   Make Soy Garlic Mashed Potatoes

   Boil the chopped potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot. Add butter, milk, soy sauce, and mash until creamy. Season with salt and pepper to taste.

5. 5

   Prepare Ssamjang Gravy

   In a small saucepan, heat the ssamjang over low heat until warm. Whisk in a little water if it’s too thick, to achieve desired consistency.

6. 6

   Serve

   Plate the tender short ribs with a generous serving of kimchi collard greens and soy garlic mashed potatoes. Drizzle with ssamjang gravy before serving.