Korean Oven Braised Short Ribs Food

KOREAN BRAISED BEEF SHORT RIBS

Steps:

• Combine the first 9 ingredients in a slow cooker. Set slow cooker to high to preheat.
• Heat 2 tablespoons oil in a large skillet or sauté pan over medium-high heat.
• Generously season beef short ribs with salt and black pepper. Add short ribs to pan, reduce heat to medium and brown well on all sides, approximately 2-3 minutes per side.
• Transfer ribs, meat side down, to slow cooker.
• Cover and cook on high for 4-6 hours or until very tender.
• Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth. Pour cornstarch mixture into slow cooker, stir to blend and cook uncovered on high for approximately 20 minutes.
• Turn slow cooker off and let stand 10 minutes. (Sauce will thicken more upon standing.)
• Heat remaining 1 teaspoon oil in a skillet or sauté pan over medium-high. Cook scallions, 2-3 minutes or until slightly softened and browned.
• Serve short ribs with scallions, kimchi, cooked brown rice and shredded carrots.

KOREAN BRAISED SHORT RIBS (GALBI JJIM)

Steps:

• Heat oven to 350°F.Mince 6 cloves of garlic and 8 scallions or 1/2 an onion (any color). Peel a 1-inch portion of ginger root. Set aside.Combine 2 Tbsp. chili garlic sauce, 1 1/2 tsp. sesame oil, 1/4 cup low-sodium soy sauce or Tamari, 1/4 cup brown sugar, and 4 tsp. rice vinegar in a small bowl. Whisk until completely combined.
• Place the short ribs in a bowl. Sprinkle them with 1/4 cup flour and toss until the ribs are coated.Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Add 1 Tbsp. oil.Once the oil is hot (it should sizzle as the meat hits it) add half of the short ribs along with a pinch of salt and pepper. Saute the ribs for 3-4 minutes per side until completely seared. Remove from pan and set aside. Repeat this process with the second half of the ribs.
• Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan. Grate a 1-inch portion of ginger. Saute for 2-3 minutes, stirring often.Return the seared short ribs to the pan. Pour the prepared sauce over the top along with 1 cup of beef broth. Stir the sauce together. Make sure the ribs are completely submerged in the braising liquid.
• Cover the Dutch oven and bake for 1 hour. Remove from oven and add 1/2 cup of beef broth. Cook for 1 more hour, covered.Remove and add another 1/2 cup of beef broth. Return and cook for another 30 minutes, covered. Cooking times may vary slightly depending on the thickness of the ribs. Once the ribs are tender, remove from the oven and serve.

KOREAN OVEN BRAISED SHORT RIBS

Steps:

• Heat the oven to 350 (see note).
• Place the flour, salt and pepper in a pie dish or pan.
• Coat each rib on all sides with the flour and set aside.
• Heat a dutch oven (this is our absolute favorite) or oven safe pot over medium high heat with a few drizzles of olive oil. Add 3-4 ribs at a time, browning on each side and remove to a plate.
• Wipe out any black flour if there is any, leaving any browned bits in the pan.
• Prepare the measurements of the ingredients in a glass measuring cup except the garlic and ginger.
• Add a drizzle of oil if the pan is dry, tilting to coat the pan.
• Sauté the garlic and ginger over medium heat, stirring often.
• Quickly add the liquids into the pot, scraping the browned bits up off of the bottom of the pan using a wooden spoon.
• Return the ribs to the pot and reheat to a boil.
• Place the lid on the dutch oven and carry it to the oven, arranging it on the very center rack.
• Cook the ribs with the lid on for 2 1/2 hours, checking the meat to be sure it is tender and there is enough liquid at this point. If the meat is not tender, return to the oven for another 20-40 minutes. We've never had to do this, but if you do, just keep an eye on it.
• Carefully take the pot out of the oven and spoon liquids over the ribs. Top with garnishes and serve over Jasmine Rice.

V'S SLOW-BRAISED KOREAN SHORT RIBS WITH CARAMELIZED KIMCHI RICE AND KOREAN CABBAGE SLAW

Steps:

• For the ribs: Preheat the oven to 400 degrees F.
• In a medium bowl, whisk together 3/4 cup canola oil, rice wine vinegar, soy sauce and chili-garlic paste to make a vinaigrette. Measure out 1/3 cup of the mixture and set aside, reserving for later. Add Bulgogi Marinade, sesame oil, and salt to the bowl; whisk to combine. Place ribs in a 9-by-13-inch pan, in two even layers. Pour sauce over ribs, shuffling the ribs around to ensure the sauce coats every side of every rib. Cover the pan securely with foil. Bake the ribs until the meat is tender and almost falling off the bone, about 1 hour and 20 minutes. To check ribs for doneness, lift corner of the foil and plastic wrap and use a fork to try to pick up a rib. If the meat is not yet done, replace plastic wrap and foil and place ribs back in oven for an additional 15 minutes. Remove ribs from oven.
• For the sides: Chop the kimchi into 1/2-inch pieces. Heat a large saute pan over medium-high heat; add the remaining 2 tablespoons canola oil. Add the butter and kimchi to the pan. Stir until the kimchi is caramelized and turns golden brown, about 5 minutes. Add the rice and stir well to combine. Cook until the rice fully absorbs the liquid from the kimchi and the flavors are incorporated, about 5 to 8 minutes. Add salt to taste. Remove from heat. Place the green and red cabbage in a medium bowl. Pour the reserved 1/3 cup vinaigrette over the cabbage and toss to coat.
• Divide the kimchi rice equally among four plates, placing it in a pile on one side of each plate. Do the same with the cabbage slaw, placing it next to the kimchi rice on each plate. Using a large spatula, gently remove ribs from the pan and place 3 ribs on top of the rice and slaw. Sprinkle with sesame seeds if using.
• Place soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, onion, pear, apple, and mirin in a blender and blend until pulpy but not liquified. Refrigerate in an airtight container until ready to use.
• Use a knife to slit the bottom of each cabbage an inch into the base. Set knife aside. With your hands, rip each cabbage in half lengthwise. Submerge the cabbage halves in water for 15 minutes. While cabbage soaks, put the 2 cups water and flour into a pan on the stove on high heat; bring to a boil, stirring constantly. When water reaches a boil, reduce heat to medium and simmer until the liquid coats the spoon, about 10 to 15 minutes. Remove from heat and stir in brown sugar. Set aside to cool.
• Remove cabbage from water, and shake off any excess water; place cabbage in a large bowl. Sprinkle and massage salt into each individual cabbage leaf. Let sit for 1 hour, turning cabbage every 15 minutes. Pour the cooled flour mixture into a blender. Add the oyster sauce, garlic cloves and ginger; blend until smooth. Pour into a bowl and stir in the gochujaro, daikon radish, and green onions. Rinse the cabbage in the sink to remove salt, and squeeze or shake out any excess water. Rinse bowl and return cabbage to the bowl. Using gloves (repeat: using gloves), massage paste in between each cabbage leaf. After working paste into each half of cabbage, place cabbage into a prepared kimchi vessel and press it down to the bottom as far as it will go. When all the cabbage is in the vessel, add any remaining paste to top of the cabbage. Make sure there is a weight to keep the cabbage below the level of the liquid. Replace lid or close bag, whichever is needed for the type of vessel being used; be sure there is ability for air to escape. Place a baking sheet underneath kimchi vessel before storing it to catch any liquid that may overflow during the fermentation process. Store kimchi container in a dark, out-of-the-way place at room temperature for 24 hours. Check after 12 hours to make sure cabbage is submerged in the liquid; if not, press cabbage down into the liquid.
• After 24 hours, place kimchi container in the refrigerator. Let kimchi sit for a minimum of 7 days before eating, checking and pressing down every 3 days. The longer the kimchi is allowed to sit and ferment, the stronger the flavor; the sweet spot is around 20 days.
• Note: There are a variety of vessels you can use to make kimchi. You can use a traditional earthenware jar, food-safe bucket, or even a large bowl or food storage container. Make sure your vessel is large enough to have room at the top for the fermentation process to happen. I suggest a clean black garbage bag as a liner to any container you use so it creates a dark environment, and it's easy to check because you can unwrap and retie it easily. For your weight, use anything heavy that fits inside the top of the container; I use a brick wrapped in foil.

KOREAN-INSPIRED BRAISED SHORT RIBS

Steps:

• Preheat the oven to 375 degrees F.
• Heat the grapeseed oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs until brown on all sides, about 3 minutes per side. Reserve on a sheet tray.
• Add the Asian pear, lemongrass, ginger and scallions to the Dutch oven and cook for a few minutes. Add the gochujang and tomato paste and cook another minute or two to caramelize. Add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, sesame seeds and 2 cups water and bring to a simmer. Add the short ribs back, nestling them in so they are covered with liquid. Braise in the oven for 40 minutes.
• Lower the oven temperature to 250 degrees F and continue to cook until the short ribs are fork-tender, another 2 hours and 15 minutes to 2 hours and 45 minutes.
• Transfer the short ribs to a sheet tray and cover with foil to rest. Strain the cooking liquid, return to the Dutch oven and reduce over medium-high heat until slightly thickened, 5 to 8 minutes. Serve the short ribs over the Sweet Potato Grits, with watercress and the sauce.
• Preheat the oven to 375 degrees F.
• For the sweet potatoes: Prick the sweet potatoes with a fork, wrap in aluminum foil and cook until they feel soft all the way through when you gently squeeze them, about 40 minutes. Allow the sweet potatoes to cool slightly, then scoop out the flesh and mash lightly with a fork. Set aside.
• For the grits: Place 4 cups of water and 1 teaspoon of the salt in a medium heavy-bottomed saucepot and bring to a boil over high heat. Whisk in the grits. Cook, stirring, until the mixture comes back up to a boil, then reduce the heat to the lowest setting, place a lid on top and let simmer for 15 minutes.
• Remove the lid and give the grits a good stir to help them finish absorbing the water. Add the sweet potatoes and stir until well mixed. Fold in the butter and nutmeg. Stir again until smooth. Add the remaining salt. Serve hot.

KOREAN BRAISED SHORT RIBS (GALBI JJIM)

Steps:

• To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
• Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.
• Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.