Korean Gochujang Braised Short Ribs

Instructions

1. 1

   Heat the oven to 160°C. Pat Bone-in beef short ribs very dry with paper towels. Season all sides evenly with Kosher salt and let the ribs stand at room temperature while you prepare the aromatics.

   ✓ Checkpoint: The ribs feel dry on the surface and the seasoning is evenly distributed.
2. 2

   Heat a large Dutch oven over medium-high heat. Add Neutral cooking oil. When the oil shimmers, arrange Bone-in beef short ribs in a single layer, working in batches if necessary. Sear each side until deeply mahogany brown, turning only when it releases easily. Transfer the browned ribs to a plate.

   ✓ Checkpoint: The ribs have a dark brown crust on at least four sides and browned bits cover the bottom of the pot without blackening.

   💡 Chef's Tip: Do not crowd the pot. Crowding lowers the temperature and prevents browning.
3. 3

   Reduce the heat to medium. Add Yellow onion to the same pot and cook until softened and lightly golden. Add Garlic cloves and Fresh ginger and stir until fragrant. Add Gochujang and Gochugaru Korean chili flakes; cook briefly until the gochujang darkens slightly and coats the aromatics.

   ✓ Checkpoint: The onion is translucent, the garlic smells fragrant, and the gochujang has darkened from bright red to brick red.

   💡 Chef's Tip: Keep the heat moderate; gochujang contains sugar and can scorch quickly.
4. 4

   Stir in Soy sauce, Light brown sugar, and Rice vinegar. Cook for 2 minutes, scraping the fond from the bottom. Pour in Unsalted beef stock and add Asian pear and Carrot. Bring the liquid just to a gentle simmer.

   ✓ Checkpoint: The sauce is smooth, the browned bits have dissolved, and only small bubbles appear around the edges.
5. 5

   Return Bone-in beef short ribs and any collected juices to the pot, bone-side up. The liquid should reach about halfway up the meat. Cover tightly and transfer to the oven. Braise until the meat is deeply tender and a fork slides in with almost no resistance.

   ✓ Checkpoint: The meat is pulling back from the bones, the sauce is gently bubbling, and a fork penetrates the thickest portion with little resistance.

   💡 Chef's Tip: Check after 2 hours 30 minutes. If the liquid is boiling vigorously, reduce the oven to 150°C.
6. 6

   Transfer the ribs and cooked Carrot to a warm platter and cover loosely with foil. Strain the braising liquid through a fine-mesh sieve into a wide saucepan, pressing gently on the solids. Skim off visible fat.

   ✓ Checkpoint: The liquid is smooth and glossy, with most surface fat removed; the ribs remain hot and moist under the foil.
7. 7

   Bring the strained liquid to a steady simmer over medium-high heat and reduce until thick enough to coat the back of a spoon. Stir in Toasted sesame oil off the heat. Taste and adjust only if needed; the sauce should be savory, spicy, gently sweet, and bright.

   ✓ Checkpoint: A finger drawn across the back of a sauce-coated spoon leaves a clean trail for 1 second, and the sauce falls in slow ribbons.

   💡 Chef's Tip: Stir frequently during the final minutes because the sugars can catch on the pan.
8. 8

   Return the short ribs to the reduced sauce and spoon the glaze over the meat. Place the ribs over Steamed short-grain rice with Carrot alongside. Drizzle with the remaining sauce and finish with Scallions and Toasted sesame seeds.

   ✓ Checkpoint: The ribs are lacquered with a glossy red-brown glaze and the sauce pools thickly around the rice rather than running like broth.

   💡 Chef's Tip: Serve immediately while the sauce is glossy and the meat is at its most tender.