Korean Braised Beef Short Ribs

To braise beef short ribs for a Korean dish like this, start by soaking the ribs in cold water for at least 40 minutes to remove excess blood. After draining and rinsing, blanch the ribs for 5 minutes to eliminate impurities. Then, brown the ribs in a pot, add your sauce mixture, vegetables, and water, and let it simmer on low heat for about 45 minutes until tender.

If you don't have gochujang, you can substitute it with a mix of red pepper flakes and a bit of sugar for sweetness. For the mirin or rice wine, you can use white wine or apple cider vinegar mixed with a bit of sugar. If you prefer a different protein, you could use pork ribs or even tofu for a vegetarian version, adjusting the cooking time accordingly.

Yes, you can store leftover Korean braised beef short ribs in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing them, where they can last for up to 3 months. Just make sure to cool them completely before freezing and reheat thoroughly before serving.

Korean braised beef short ribs pair beautifully with steamed rice, which helps soak up the flavorful sauce. You can also serve them with kimchi for a spicy kick, pickled vegetables for a refreshing contrast, or a simple salad to balance the richness of the dish.

To make this Korean braised beef short ribs recipe gluten-free, you can substitute the soy sauce with a gluten-free soy sauce or tamari. Ensure that all other ingredients, especially the gochujang, are labeled gluten-free as well. This way, you can enjoy this delicious dish without compromising your dietary needs.