Korean Soy Braised Short Ribs

braised short rib

This Korean soy braised short rib will sure to lift your mood during a cold winter day. The amazing aroma of this braise on the stove top will make you feel cozy for a special day in. This dish is traditionally served in celebrations like wedding and birthdays due to the luxurious nature of the dish and of course you need about a few hours to make this at home. I recommend this as Sunday braise to try at home as a one pot meal the whole family will love.

Serves  4 to 6

Cooking time 3 1/2 hours



5 pounds of bone in short ribs (also works with bison meat)

4 - 5 scallions chopped in to 2” slices

2 carrots cut into a large dice about  1 1/2”

3 medium size potato or daikon cut into a large dice about  1 1/2”

1/2 cup shiitake mushrooms chopped into 1/4” slice

1 small onion roughly chopped

3 cups of dashi stock. (boil water with kombu, dried anchovy and mushroom for 20 minutes low heat)

2 cups dry sake

1 cup soy sauce

1 cup mirin

1/4 cup granulated sugar

1 whole apple peeled and roughly chopped

8 pieces of peeled garlic 

1" piece of fresh ginger peeled and roughly chopped

*Option to add Korean glass noodles or rice cakes the last 10 minutes of cooking. 


Step 1

Place short ribs in a bowl, cover with water then rinse. Repeat until water runs clear about 2-3 times. Drain the ribs and place in a bowl.

Step 2

In a blender put chopped onions, ginger, garlic, sugar, mirin, apples, soy sauce and puree until smooth.

Step 3

Use a heavy bottom pot add the puree into the pot and boil in medium heat for 5 minutes. Add sake and let the alcohol evaporate for 3 minutes. Add the 3 cups of dashi and stir to bring to a boil. Once the sauce is boiled, add in the ribs and lower to simmer. Cover and cook at low heat for 3 hours. (if cooking with bison meat cook longer for 4 hours). Stir occasionally and skim out the fat floating to the top.

Step 4

Once the sauce is reduced down to a gravy like texture you can add the chopped vegetables and cook for another 20 minutes until potatoes are soft. 

For a dramatic effect option to add shredded mozzarella on top and melt with a cooking torch table side.

Serve with cooked rice and side of kimchi for a perfect one pot meal!

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