Braised Korean Short Ribs

Ingredients

• 6 dried shiitake mushrooms
• 2 pounds beef short ribs
• 2 cups water
• 1 onion, sliced
• 2 tablespoons soy sauce
• 7 cloves garlic, minced
• 1 ½ tablespoons brown sugar
• 1 tablespoon rice wine
• 1 Korean radish, peeled and cut into chunks
• 2 carrots, cut into chunks
• 6 roasted and peeled chestnuts (Optional)
• 6 hard-boiled eggs, peeled (Optional)
• 2 tablespoons corn syrup (mulyeot)
• 1 tablespoon sesame oil
• 1 teaspoon ground black pepper
• 1 green onion, chopped

Step 1

Soak the shiitake mushrooms in warm water for about three hours until they soften, then drain and slice them into strips. While that’s soaking, soak the short ribs in cold water for 20 minutes, changing the water a few times to get rid of any blood. After that, drain the ribs and let them come to room temperature for around half an hour.

Step 2

Bring a big pot of water to a boil and add the ribs. Let them cook until they’re no longer pink, which should take about 10 minutes. Drain and rinse the ribs with cold water, then pick off any loose bits or excess fat before transferring them to a large pot.

Step 3

In a bowl, mix together 2 cups of water, sliced onion, soy sauce, garlic, brown sugar, and rice wine. Pour this mixture over the ribs and bring it all to a boil. Let it cook for 20 to 25 minutes, then add the sliced mushrooms, radish, and carrot. Turn the heat down low and let everything simmer gently for about an hour, stirring now and then, until the ribs are really tender.

Step 4

Finally, stir in the eggs, corn syrup, sesame oil, and black pepper. Turn the heat up to medium-high and keep stirring as the sauce thickens and most of the liquid evaporates, which will take about 15 minutes. Once it’s nicely reduced, transfer the ribs to a serving dish and sprinkle some chopped green onions on top before serving.