Kimchi Jjigae Braised Short Ribs with Gochujang Glaze

Instructions

1. 1

   Pat the short ribs dry and season generously with salt and black pepper.

   ~5 min
2. 2

   Sear the short ribs in a large pot over medium-high heat until browned on all sides. Remove from pot and set aside.

   ~10 min
3. 3

   Chop the onion, garlic, and ginger.

   ~5 min
4. 4

   Add the chopped onion, garlic, and ginger to the pot and sauté until softened, about 5 minutes.

   ~5 min
5. 5

   Stir in the chopped kimchi and kimchi juice. Cook for 2 minutes until fragrant.

   ~2 min
6. 6

   Return the short ribs to the pot. Pour in the beef broth and soy sauce. Bring to a simmer.

   ~5 min
7. 7

   Cover the pot and braise in a preheated oven at 325°F (160°C) for 3 hours, or until the short ribs are very tender.

   ~180 min
8. 8

   While the ribs are braising, prepare the glaze: In a small saucepan, combine gochujang, gochugaru, brown sugar, and sesame oil. Whisk until smooth and heat gently over low heat until slightly thickened.

   ~10 min
9. 9

   Once the ribs are tender, remove them from the pot. Skim off excess fat from the braising liquid.

   ~5 min
10. 10

    Brush the short ribs generously with the gochujang glaze.

    ~3 min
11. 11

    Optional: Broil the glazed ribs for 2-3 minutes until caramelized and slightly crispy.

    ~3 min
12. 12

    Serve the short ribs with the braising liquid, garnished with sliced green onions.