Quick & Tender Braised Short Ribs (Ready in 30 Mins)
Quick & Tender Braised Short Ribs (Ready in 30 Mins)
30-Minute Easy Korean Braised Short Ribs Recipe
Enjoy tender and flavorful Korean braised short ribs at home in just 30 minutes! This recipe skips the grilling step, resulting in incredibly tender meat coated in a perfectly balanced sweet and savory sauce that’s sure to become a family favorite. Perfect for busy weeknights or any occasion when you crave a comforting, delicious meal.
Main Ingredients- 600g Beef Short Ribs
- 2 Potatoes
- 50g Radish (Daikon or Korean Radish)
- 3 Shiitake Mushrooms
- 1/2 Onion
- 1 bunch Enoki Mushrooms
- 8 Jujubes (Red Dates)
- 1/3 Carrot
- 2 Tbsp Pine Nuts
Short Rib Marinade- 100ml Soy Sauce
- 450ml Water
- 30ml Mirin (or Cooking Sake)
- 2 Tbsp Minced Garlic
- 2 Tbsp Sugar
- 2 Tbsp Oligosaccharide (or Corn Syrup)
- 1 Tbsp Sesame Oil
- 1/2 stalk Scallion, finely chopped
- Pinch of Black Pepper
- 1 Tbsp Toasted Sesame Seeds
- 100ml Soy Sauce
- 450ml Water
- 30ml Mirin (or Cooking Sake)
- 2 Tbsp Minced Garlic
- 2 Tbsp Sugar
- 2 Tbsp Oligosaccharide (or Corn Syrup)
- 1 Tbsp Sesame Oil
- 1/2 stalk Scallion, finely chopped
- Pinch of Black Pepper
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare the vegetables. Trim the tough ends from the shiitake mushrooms and make criss-cross cuts on the caps for presentation. Trim the base of the enoki mushrooms. Cut the potatoes, radish, carrot, and onion into bite-sized pieces, about 2-3 cm cubes.
Step 2
The key to delicious braised ribs is the marinade! In a large bowl, combine 100ml soy sauce, 450ml water, 30ml mirin, 2 Tbsp minced garlic, 2 Tbsp sugar, 2 Tbsp oligosaccharide, 1 Tbsp sesame oil, the finely chopped scallion, a pinch of black pepper, and 1 Tbsp toasted sesame seeds. Whisk everything together until the sugar is dissolved to create the marinade.
Step 3
It’s important to remove the blood from the short ribs. Soak them in cold water for about 30 minutes, changing the water if needed. Once drained, arrange the short ribs in a single layer at the bottom of a heavy-bottomed pot or a deep braising pot.
Step 4
Pour about half of the prepared marinade evenly over the short ribs. Then, arrange the cut radish pieces on top of the ribs. The radish will add a subtle sweetness and help to create a more refreshing braising liquid.
Step 5
Cover the pot tightly with a lid and bring it to a boil over high heat. Starting on high heat helps the marinade heat up quickly.
Step 6
Once the marinade comes to a rolling boil, reduce the heat to medium. Cover and simmer for about 10 minutes, allowing the ribs to begin cooking. Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
Step 7
After 10 minutes, add the cut potatoes and carrots, along with the jujubes, to the pot. These vegetables will add flavor and absorb the delicious sauce as they cook.
Step 8
Pour in the remaining marinade. Arrange the prepared shiitake and enoki mushrooms attractively on top. Now, reduce the heat to low, cover the pot, and let it simmer gently.
Step 9
Continue to simmer on low heat for about 15 minutes. This low and slow cooking allows the flavors to meld beautifully and ensures the meat becomes incredibly tender. Basting the ribs with the sauce occasionally will further enhance the flavor.
Step 10
Once all the ingredients are tender and the sauce has thickened slightly, turn off the heat. Carefully transfer the braised short ribs and vegetables to a serving dish. Garnish with pine nuts for a beautiful presentation and an extra touch of nutty flavor. Your delicious Korean braised short ribs are ready to enjoy!
