This recipe is a favorite for Koreans, often served at special occasions such as New Year and weddings as part of a shared meal. The beef short ribs are slowly simmered in a sweet-salty broth until the meat is practically falling off the bone. Vegetables and sometimes chestnuts are added to enrich the mix.

Serves
4

Preparation

30min

Cooking

2hr
30min

Skill level

Mid
By
Average: 3.4 (19 votes)
Yum

Ingredients

  • 1 kg beef short ribs, bone in, 2.5 cm (1 in) thick, trimmed of excess fat
  • 2 dried red chillies
  • 1 small piece ginger skin
  • 2 spring onions, roughly chopped
  • 2 onions (1 chopped, 1 pureed and strained)
  • 3 garlic cloves, minced
  • 1 nashi pear, peeled, cored, pureed and strained
  • 1 slice fresh pineapple, pureed and strained (optional)
  • 10 Korean dates (optional, see note)
  • 3 cups water
  • 60 ml (¼ cup) soy sauce
  • 1 tbsp sesame oil
  • 3 carrots, cut into thirds, trimmed into rounds
  • 3 potatoes or daikon (optional), peeled, cut into 4 cm pieces, trimmed into rounds
  • 10 sweet chestnuts, peeled (optional, see note)
  • salt and pepper, to season
  • steamed rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time: 1 hour

Add short ribs to a large saucepan of boiling water to blanch, then strain. Discard water.

Place ribs, chillies, ginger skin and spring onion in a large saucepan and add enough hot water to cover. Soak for about 1 hour. Drain ribs, discarding water and aromatics.

Place ribs, chopped and pureed onion, garlic, pureed pear, pureed pineapple (if using), dates (if using), the water, soy sauce and sesame oil in a large wide saucepan over a medium-high heat. Bring to the boil. Reduce heat to medium-low, cover and simmer for 2–2½ hours or until meat is tender. Skim surface of liquid occasionally to remove fat, and add more water if necessary to keep liquid from reducing too much.

Add carrot, potato or daikon (if using) and chestnuts (if using) and simmer for another 20–30 minutes or until vegetables are cooked through.

Season with salt and pepper and serve with steamed rice.

Note
Korean dates and sweet chestnuts are available at Korean grocery stores.