📝 About This Recipe
This dish reimagines the iconic flavors of Korean Bulgogi through the lens of a luxurious, slow-cooked braise. Traditionally prepared with thin strips of grilled beef, this version uses succulent short ribs that collapse into tender morsels after hours of simmering in a savory-sweet nectar of soy, toasted sesame, and grated Asian pear. The result is a deeply aromatic masterpiece that balances umami-rich soy with the bright, gingery heat and velvety texture of a classic pot roast.
🥗 Ingredients
The Beef
- 4 pounds Beef Short Ribs (English-cut, bone-in, patted dry)
- 1 teaspoon Kosher Salt (for initial seasoning)
- 2 tablespoons Vegetable Oil (high smoke point oil for searing)
The Bulgogi Braising Liquid
- 3/4 cup Soy Sauce (preferably Korean Jin soy sauce or low-sodium)
- 1 large Asian Pear (peeled and finely grated to a pulp)
- 1/4 cup Brown Sugar (packed)
- 1/4 cup Mirin (sweet rice wine)
- 2 tablespoons Fresh Ginger (peeled and finely minced)
- 6 cloves Garlic (smashed and minced)
- 2 tablespoons Toasted Sesame Oil (added for nutty depth)
- 1 tablespoon Gochugaru (Korean red chili flakes for mild heat)
- 2 cups Beef Stock (low sodium)
Aromatics and Vegetables
- 1 large Yellow Onion (cut into thick wedges)
- 3 large Carrots (peeled and cut into 2-inch chunks)
- 6-8 ounces Shiitake Mushrooms (stems removed, halved)
Garnish
- 3 stalks Green Onions (thinly sliced on a bias)
- 1 tablespoon Toasted Sesame Seeds
- 1 piece Fresh Red Chili (thinly sliced for extra heat)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Ensure the beef short ribs are at room temperature and pat them thoroughly dry with paper towels to ensure a perfect sear.
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2
In a medium bowl, whisk together the grated Asian pear, soy sauce, brown sugar, mirin, minced ginger, garlic, sesame oil, and gochugaru until the sugar has mostly dissolved.
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3
Heat the vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat. Season the ribs lightly with salt (keep in mind the soy sauce is salty).
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4
Sear the short ribs in batches, browning them for 3-4 minutes per side until a deep, crusty mahogany color develops. Remove the ribs and set them aside on a plate.
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5
In the same pot, reduce heat to medium and add the onion wedges. Sauté for 3 minutes until the edges begin to soften and pick up the rendered beef fat.
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6
Pour in the prepared Bulgogi marinade, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot.
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7
Add the beef stock and bring the liquid to a gentle simmer. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
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8
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 hours.
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9
Carefully remove the pot from the oven. Stir in the carrot chunks and shiitake mushrooms, tucking them into the liquid around the beef.
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10
Cover and return to the oven for another 45-60 minutes, or until the beef is fork-tender and literally falling off the bone.
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11
Remove the ribs and vegetables to a serving platter. If the sauce is too thin, simmer it on the stovetop for 5-10 minutes over high heat until it achieves a glossy, syrupy glaze consistency.
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12
Skim off any excess fat from the surface of the sauce. Pour the thickened glaze over the beef and vegetables.
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13
Garnish generously with sliced green onions, toasted sesame seeds, and fresh red chili slices before serving.
💡 Chef's Tips
The Asian pear is the secret weapon; its natural enzymes (calpain) tenderize the beef fibers while providing a subtle sweetness. If you cannot find Asian pear, a Bosc pear or even a sweet Fuji apple makes an excellent substitute. For the best flavor, make this dish a day in advance; the flavors deepen overnight, and the solidified fat is much easier to remove when cold. Avoid over-salting the beef initially; the soy sauce reduces during the braising process and concentrates the saltiness. Always sear the meat in batches; crowding the pan will cause the meat to steam rather than develop that essential flavorful crust.
🍽️ Serving Suggestions
Serve over a bed of fluffy steamed white jasmine or short-grain purple rice to soak up the rich sauce. Pair with a side of spicy, fermented Napa cabbage kimchi to provide a bright, acidic contrast to the rich beef. A chilled glass of Riesling or a crisp Korean lager (like Hite or Cass) balances the sweet and savory notes beautifully. Include a side of blanched bok choy or sautéed spinach with garlic for a fresh, green element. For a low-carb option, serve the shredded beef inside large butter lettuce cups with a dollop of ssamjang.