Korean Chili-Spice Braised Short Ribs with Kimchi Slaw
A fusion of tender short ribs with a tangy, spicy slaw
Dive into this rich and flavorful dish that combines Korean-style braised short ribs with a refreshing kimchi slaw, perfect for an impressive dinner.
- 3 h 30 min
- 4
- Intermediate
Ingredients
For the Short Ribs
For the Kimchi Slaw
For the Marinade
For the Sauce
Preparation
Marinating the Short Ribs
Combine Marinade
In a bowl, combine soy sauce, gochujang, garlic, ginger, brown sugar, and sesame oil.
Coat the Ribs
Add the short ribs, ensuring they are fully coated.
Refrigerate
Cover and refrigerate for at least 2 hours or overnight.
Marinate the ribs overnight for deeper flavors.
Preparing the Kimchi Slaw
Combine Vegetables
In a large bowl, combine cabbage kimchi, red cabbage, carrot, and green onions.
Prepare Dressing
In a small bowl, mix rice vinegar, sesame oil, and soy sauce.
Toss and Garnish
Toss the slaw with the dressing and sprinkle sesame seeds.
Use leftover kimchi slaw as a topping for tacos or sandwiches for an extra flavor boost.
Cooking Process
Braising the Ribs
Preheat the oven to 325°F (165°C). In a large oven-safe pot, heat beef broth and bring to a simmer. Add the marinated ribs, cover, and transfer to the oven. Cook for 3 hours until tender.
Making the Sauce
Once ribs are cooked, remove them and keep warm. Strain pan drippings, mix with cornstarch and water, and bring to a simmer until thickened.
Combining the Dish
Dress the ribs with the sauce before serving with the kimchi slaw on the side.
Plating & Serving
Korean Chili-Spice Braised Short Ribs with Kimchi Slaw
Korean Chili-Spice Braised Short Ribs with Kimchi Slaw
Plating & Serving
Serve the ribs drenched in their sauce on a large platter, with the kimchi slaw arranged to the side for a vibrant and colorful presentation.
Sauce & Accompaniments
Thickened pan sauce
Garnishes & Accents
Fresh cilantro leaves; Sliced red chili peppers
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
Frequently Asked Questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, the ribs can be cooked a day ahead and reheated gently.
Can I substitute gochujang with another ingredient?
You can use sriracha, but note the flavor will be different.
Is there a vegetarian version of this dish?
You can substitute ribs with large portobello mushrooms for a vegetarian twist.
How do I best reheat the ribs?
Reheat gently on the stovetop or in a low oven to maintain tenderness.
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Further reading & resources
Curated links to learn more, find ingredients, or explore related content.