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Korean Braised Beef Short Ribs

Name: Korean Braised Beef Short Ribs
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: korean
Ingredients: bone-in beef short ribs; White turnip; Onion; Carrot; light soy sauce; dark soy sauce; brown sugar; water; Garlic; ginger; Leek or Scallion; rice wine; Salt; crushed black pepper; scallion; red chili; sesame seeds

groups4 servingsspeedMediumcountertopsPrep: 45 minsskilletCook: 90 minsscheduleTotal: 135 minsoutdoor_grillPressure-cookedlocal_fire_departmentMild

Allergens:warningSoywarningSesamewarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

15 Steps Total

schedulePrepare in advance

circleBeef short ribs need to be soaked in salt water for 30 to 45 minutes in advance38min

Preparation

00:01:25

Place 1000g bone-in beef short ribs in a large bowl.
Add 0.5 tsp salt and enough cold water to fully submerge the ribs. Soak for 30 to 45 minutes, changing water 1-2 times.
Soak until blood and impurities are drawn out and the water turns reddish.

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Watch out

Ribs must be soaked for at least 30 minutes, otherwise, remaining blood will cause a gamey odor.

Ingredients:bone-in beef short ribs (1000 g)Salt (0.5 tsp)water

Tools:mixing bowl

Preparation

00:02:16

Use a peeler to peel the 600 grams of daikon radish 2 to 3 times to remove the rough surface fibers and hard skin
Use a peeler to peel the 220 grams of carrot
Cut off the ends of the 280 grams of white onion, cut it in half, then cut it into large half-moon pieces, and use the hands to thoroughly tear and separate the onion layers
Cut the daikon radish and carrot into large roll-cut pieces and set aside

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Watch out

Onion layers must be separated by hand, otherwise, they stick together during cooking and fail to release sweetness.

Ingredients:White turnip (600 g)Carrot (220 g)Onion (280 g)

Tools:chef's knifepeelercutting board

Preparation

00:03:56

Scrap skin off 25g ginger using a spoon, slice and mince finely.
Crush and mince 50g garlic, then chop together with ginger on the cutting board until finely combined.
Slice 25g leek white in half longitudinally, chop into fine pieces, and combine with minced ginger and garlic.

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Watch out

Hand-chopping ginger and garlic together blends their juices better than a food processor.

Ingredients:ginger (25 g)Garlic (50 g)Leek or Scallion (25 g)

Tools:spoonchef's knife

Preparation

00:06:02

In a mixing bowl, combine 120g light soy sauce, 25g dark soy sauce, 25g rice wine, and 100g brown sugar.
Whisk thoroughly until brown sugar is completely dissolved.
Add the minced ginger, garlic, and leek mixture; whisk well and set aside to rest so flavors infuse.

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Watch out

Brown sugar must be completely dissolved, otherwise, it sinks to the bottom and burns during cooking.

Ingredients:light soy sauce (120 g)dark soy sauce (25 g)rice wine (25 g)brown sugar (100 g)gingerGarlicLeek or Scallion

Tools:whiskmixing bowl

Preparation

00:07:02

Chop 15g green scallions into fine slices and angled pieces.
Slice 1 red chili pepper diagonally and set aside.

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Watch out

Do not touch eyes after cutting chili pepper, otherwise, the spicy juice causes severe eye pain.

Ingredients:scallion (15 g)red chili (1 piece)

Tools:chef's knife

Preparation

00:07:30

warningStay safe

Wash hands thoroughly with soap after handling raw beef to prevent cross-contamination.

Drain bloody water from soaked ribs and rinse clean with fresh water.
Thoroughly pat dry each rib piece using paper towels.
Sprinkle 0.5 tsp salt and 0.5 tsp ground black pepper evenly over ribs, then rub into the meat.

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Watch out

Ribs must be thoroughly patted dry, otherwise, water causes heavy splatter and prevents a browned crust.

Ingredients:bone-in beef short ribsSalt (0.5 tsp)crushed black pepper (0.5 tsp)

Tools:paper towels

Active Cooking

00:08:06

Pre-heat pressure cooker pot over medium heat (no cooking oil needed).
Place beef short ribs meat-side down into the pot.
Sear for 10 to 12 minutes, turning occasionally, until all sides turn deep golden brown and natural beef fat renders out.

local_fire_departmentMedium heat, sear for about 10-12 mins

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Watch out

Ribs contain enough fat so no oil is needed

do not overlap pieces, or they will steam instead of forming a crust

Ingredients:bone-in beef short ribs

Tools:Instant Pot / Pressure Cookertongs

Active Cooking

00:10:09

warningStay safe

Hold pot handles firmly when pouring hot fat to prevent burns or splattering.

Turn off heat temporarily, remove seared ribs with tongs onto a tray.
Pour rendered excess beef fat out into a heatproof vessel, leaving only a thin film of oil and brown fond at the bottom.

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Watch out

Rendered fat is extremely hot

pour into a metal or heatproof container, never into plastic or the sink drain

Ingredients:bone-in beef short ribs

Tools:tray

Active Cooking

00:10:30

Turn heat to medium, pour the prepared sauce into the pot and bring to boil, scraping up browned bits.
Return seared ribs and their resting juices to the pot.
Add turnip and carrot chunks; stir well with a wooden spoon.
Pour in 500ml water and stir again until all ingredients are evenly coated with sauce.

local_fire_departmentMedium heat

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Watch out

Pour liquids slowly into the hot pot to avoid bubbling up and splattering hot sauce.

Ingredients:light soy saucebone-in beef short ribsWhite turnipCarrotwater (500 ml)

Tools:wooden spatula

Active Cooking

00:11:04

warningStay safe

Ensure safety valve is clear before sealing; do not touch steam vents during cooking to avoid steam burns.

Cover with the pressure cooker lid and lock it securely.
Heat on high until boiling and steaming rapidly, then immediately lower heat to minimum.
Keep on lowest heat and pressure cook sealed for 1 hour 15 minutes.

local_fire_departmentHigh heat to boil, then lowest heat for 1 hr 15 mins

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Watch out

Turn heat to minimum immediately upon boiling

excessive heat builds too much pressure and burns the bottom

Tools:Instant Pot / Pressure Cooker

Waiting Time

00:11:42

Turn off heat after 1 hour 15 minutes.
Leave the pot unopened to naturally cool down, depressurize, and rest for 30 minutes to relax meat fibers.

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Watch out

Do not force open lid or pull release valve immediately after turning off heat

hot liquid may spout out dangerously

Active Cooking

00:12:14

Verify pressure is fully released, then open the cooker lid.
Gently transfer ribs, turnips, and carrots onto a tray using tongs.
Pour sauce through a fine-mesh strainer to filter out ginger, garlic, and leek solids, resulting in a smooth sauce.

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Watch out

Meat and radishes are very tender

handle gently with tongs to avoid breaking them

Tools:skimmer strainertongs

Active Cooking

00:13:05

Pour strained liquid back into the pot over medium heat.
Simmer uncovered for about 10 minutes to reduce and concentrate sauce.
Reduce until liquid evaporates down to about half its volume, becoming thick and glossy.

local_fire_departmentMedium heat, reduce for about 10 mins

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Watch out

Watch sauce consistency closely while reducing to prevent it from becoming too salty or burning.

Tools:wooden spatula

Active Cooking

00:13:37

Add the prepared onion pieces into the reduced sauce.
Simmer over medium heat for about 5 minutes.
Cook until onions absorb sauce flavors and turn translucent while keeping a fresh shape.

local_fire_departmentMedium heat, cook for about 5 mins

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Watch out

Do not add onions too early

adding them late retains texture and pleasant appearance

Ingredients:Onion

Tools:wooden spatula

Active Cooking

00:14:11

Return beef short ribs, turnip, and carrots back into the pot.
Gently stir to coat all ingredients evenly with the glossy reduced sauce.
Bring to a quick boil over medium heat, then turn off heat.
Transfer to a deep serving bowl; garnish with 15g chopped scallions, 1 sliced red chili, and 1 tsp toasted white sesame seeds.

local_fire_departmentMedium heat to boil, then turn off heat

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Watch out

Beef and radishes are delicate

mix very gently to keep ribs on the bone and radish pieces intact

Ingredients:bone-in beef short ribsWhite turnipCarrotscallionred chilisesame seeds (1 tsp)

Tools:wooden spatulanoodle bowl