Braised Korean Short Ribs (Jjim)
85% authentic · Korean
Tender, fall-off-the-bone short ribs slow-braised in a rich, deeply flavored soy-based broth with aromatics. A comforting and elegant dish.
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Ingredients
- Beef short ribs, bone-in2.5 lbs
- Soy sauce1/2 cup
- Mirin1/4 cup
- Brown sugar2 tbsp
- Sesame oil1 tbsp
- Garlic, smashed5 cloves
- Ginger, sliced1 inch piece
- Onion, quartered1/2
- Daikon radish, sliced1 cup
- Dried shiitake mushrooms, rehydrated4
- Water3 cups
- Black pepper1 tsp
Steps
- 1
Rinse short ribs and pat dry. Blanch ribs in boiling water for 5 minutes, then rinse under cold water.
- 2
In a large pot or Dutch oven, combine soy sauce, mirin, brown sugar, sesame oil, smashed garlic, sliced ginger, quartered onion, sliced daikon radish, rehydrated shiitake mushrooms, water, and black pepper.
- 3
Add the blanched short ribs to the pot, ensuring they are mostly submerged. Bring to a boil.
- 4
Reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the meat is very tender and falling off the bone. Stir occasionally.
- 5
Remove the lid for the last 30 minutes of cooking if you wish to thicken the sauce slightly.
- 6
Serve hot, spooning the rich braising liquid over the ribs.
