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Korean Braised Short Ribs with Pears and Gochujang Recipe

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4 from 6 reviews

Tender and flavorful Korean Braised Short Ribs cooked to perfection in a rich, savory, and mildly spicy sauce made from soy sauce, gochujang, garlic, ginger, and sweet pears. Braised slowly to develop deep flavors, served with rice, sautéed bok choy, mushrooms, kimchi, and green onions for an authentic Korean meal experience.

  • Total Time: 4 hours 20 minutes (high) or 8 hours 20 minutes (low)
  • Yield: 6 to 8 servings

Ingredients

Korean Braised Short Ribs

  • 3.5-4.5 lbs. short ribs
  • Coarse salt
  • Freshly ground black pepper
  • 2 tbsp. sesame oil, divided
  • 6 cloves garlic, minced
  • 1 tbsp. fresh grated ginger (or pre-grated refrigerated)
  • ½ cup soy sauce
  • 2-3 tbsp. gochujang
  • ½ cup brown sugar
  • 1 can pears, drained
  • ½ cup white wine
  • 2 cups chicken broth

For Serving

  • Bok Choy
  • Rice
  • Kimchi
  • Mushrooms
  • Sliced green onions

Instructions

  1. Season and Brown the Short Ribs: Pat the short ribs dry with a paper towel. Generously season all sides with coarse salt and freshly ground black pepper. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Brown the short ribs in batches, ensuring not to overcrowd the pan to achieve crispy browned edges instead of steaming.
  2. Sauté Garlic and Ginger, Deglaze Pan: After all ribs are browned, add the remaining 1 tablespoon of sesame oil to the skillet. Add the minced garlic and grated ginger, cooking for a few minutes until fragrant. Pour in the white wine, scraping up the browned bits from the bottom of the pan. Let it cook for 5 to 10 minutes to reduce slightly and develop flavor.
  3. Prepare Braising Liquid: Transfer the skillet liquid to a high-speed blender. Add soy sauce, gochujang, brown sugar, drained pears, and chicken broth. Blend until the mixture is smooth and well combined.
  4. Arrange and Cook Short Ribs in Slow Cooker: Place the browned short ribs into the slow cooker. Pour the blended sauce over the ribs, stirring gently to coat all pieces as evenly as possible. Ensure many ribs are submerged in the liquid to maximize braising. Cover and cook on high for 4-5 hours or on low for 8 hours, until the meat is tender and falling off the bone.
  5. Prepare Side Vegetables and Rice: While ribs are cooking or near completion, cook rice according to package instructions. In a pan, sauté bok choy and mushrooms in a little sesame oil with salt until tender and flavorful.
  6. Serve: Serve the tender Korean braised short ribs over the cooked rice, accompanied by sautéed bok choy and mushrooms. Garnish with kimchi and sliced green onions if desired for added authentic flavor and texture.

Notes

  • Do not overcrowd the pan when browning the ribs to ensure a good sear and crispy edges.
  • Gochujang levels can be adjusted for desired spice intensity.
  • Using canned pears adds sweetness and tenderness to the sauce; fresh pears may work but adjust sweetness accordingly.
  • Slow cooker times can vary; cook until ribs are tender and falling off the bone.
  • Serve with steamed rice and traditional Korean sides for a complete meal.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 4 to 5 hours (high) or 8 hours (low)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Korean

Find it online: https://recipesvibe.com/korean-braised-short-ribs-with-pears-and-gochujang-recipe/