Korean-style braised beef short ribs

Serves 4 | Prep time 1 hr | Cooking time 3+ hrs


  • 1.5 kg bone-in beef short ribs, 3-4 inch pieces (approx 5 pcs)
  • ½ cup Korean soy sauce
  • 1 tbs sugar
  • ½ cup mirin
  • ¼ cup pear or apple juice
  • 6 cloves garlic, chopped or blended*
  • 1 yellow medium onion, chopped or blended*
  • 1 inch ginger, chopped or blended*
  • 1 tsp sesame oil
  • 1½ tsp ground black pepper
  • 2 carrots, cut into chunks
  • 1 small white radish (daikon), cut into chunks
  • 4 dried shiitake mushrooms, soaked and cleaned
  • 4 large red dates
  • 100g chestnuts (ready to eat chestnuts can be used)


*If blending, combine with soy sauce, mirin and juice. Blending will give the sauce a smoother texture.

To serve:
steamed short-grain rice
scallions, roughly chopped
sesame seeds to garnish




Soak short ribs for 1 hour or more in cold water. Blanch the short ribs, rinse and set aside.


Add short ribs to a large dutch oven (or pot) and add soy sauce, sugar, mirin, pear/apple juice, garlic, ginger and onion and enough water to almost cover the short ribs (about 1 cup).


Bring to a boil, then lower to a simmer and cook 2-3 hours, or until the short ribs are tender. Check the liquid every 30-45 mins and add additional water if needed. The short ribs should be about three-quarter way submerged. Turn the short ribs periodically.


Once the meat is slightly tender, add sesame oil, black pepper, carrots, daikon, mushrooms, dates and chestnuts. Cook for an additional 30-40 minutes.


Top with scallions and sesame seeds, and serve with rice.

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