Spicy Korean braised short ribs

Spicy Korean Braised Short Ribs This recipe is worth the time it takes to make! I like to eat this with steamed rice and kimchi or French bread.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Trim off the excess fat off the ribs. Soak the ribs in cold water for about 1 hour. Change water a couple times. Blanche and rinse ribs.

Step 2

Soak shitake mushrooms in 3 cups hot water for about 1 hour. (Cut into quarters if using large mushrooms) Cut the radish, carrots and onions into 2 inch pieces and the green onions into 2 inch long pieces. Peel and core the pear/apple.

Step 3

In a blender, add mushroom water, soy sauce, mirin, sugar, sesame oil, black pepper, Korean pepper powder, pepper paste, onion, ginger, garlic, and apple. Mix together. To a large pot, add the beef ribs then pour the sauce over it. Cover and cook on high heat for 20 minutes then cover and simmer for another 1 hour, and baste every 15-20 minutes.

Step 4

Add the plum syrup, radish, carrot, and mushrooms. Cover and cook for another 45 minutes. Baste every 15 minutes. After 45 min, increase the heat to high, add green onions, uncover and cook for another 10 minutes. Check to make sure the ribs are tender before turning off heat. Depending on the beef used, it may take longer cooking times so adjust cooking time as needed.

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