📝 About This Recipe
This luxurious sauce is the soul of Korean braised short ribs, offering a complex tapestry of sweet, savory, and deeply umami flavors. Traditionally served at royal banquets, the secret lies in the natural enzymatic power of Korean pear, which tenderizes meat while providing a clean, rounded sweetness. This versatile glaze transforms humble ribs into a rich, mahogany masterpiece that tastes of tradition and celebration.
🥗 Ingredients
The Fruit Base (Natural Tenderizers)
- 1 large Korean Pear (Bae) (peeled, cored, and grated or blended)
- 1/2 medium Yellow Onion (pureed with the pear)
- 1/2 piece Kiwi (optional; use only if meat is very tough)
The Umami Core
- 1 cup Soy Sauce (standard Jin-ganjang or dark soy sauce)
- 1/2 cup Mirin (sweet rice wine)
- 1/2 cup Brown Sugar (packed; light or dark)
- 2 tablespoons Honey (for a glossy finish)
- 2 tablespoons Mulyeot (Korean rice syrup or corn syrup)
Aromatics & Seasonings
- 6-8 cloves Garlic (minced very finely)
- 1 tablespoon Ginger (freshly grated)
- 3 tablespoons Toasted Sesame Oil (high quality)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 stalks Green Onions (finely chopped, white and light green parts)
- 1 cup Water or Beef Broth (to adjust consistency during braising)
👨🍳 Instructions
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1
Begin by preparing the fruit base. Peel and core the Korean pear, then grate it into a fine pulp using a box grater or pulse it in a blender until smooth.
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2
Puree the half onion along with the pear. If you are using kiwi for extra tenderization, add it now, but be careful not to over-process as it can turn meat mushy.
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3
Strain the fruit and onion mixture through a fine-mesh sieve or cheesecloth into a large mixing bowl, pressing firmly to extract all the juice. Discard the fibrous solids for a clearer, more elegant sauce.
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4
Whisk in the soy sauce and mirin into the fruit juice until the color is a deep, uniform amber.
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5
Add the brown sugar, honey, and rice syrup. Stir vigorously until the sugar crystals have completely dissolved and the mixture feels smooth.
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6
Incorporate the minced garlic and grated ginger. These aromatics will provide the 'punch' that balances the sweetness.
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7
Add the finely chopped green onions and the freshly cracked black pepper, stirring to distribute them evenly.
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8
Slowly drizzle in the toasted sesame oil while whisking. This creates a light emulsion and adds that signature nutty aroma.
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9
Transfer the mixture to a small saucepan over medium-low heat. This step is optional but recommended to 'bloom' the aromatics if you aren't using the sauce for a long braise immediately.
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10
Simmer gently for about 5-8 minutes, just until the sauce begins to thicken slightly and the garlic loses its raw bite.
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11
Remove from heat and let the sauce cool to room temperature before using as a marinade or adding to your braising pot.
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12
Taste the sauce; it should be quite salty and sweet. Remember that it will mellow and concentrate as it reduces with the meat juices.
💡 Chef's Tips
If you can't find Korean pear, a Bosc pear or a sweet Gala apple makes an excellent substitute. For the best flavor, allow your meat to marinate in this sauce for at least 4 hours, or ideally overnight, to let the enzymes work. Avoid using canned pineapple as a tenderizer substitute; it is too aggressive and will ruin the texture of the beef. If the sauce reduces too quickly during cooking, splash in some beef broth or water to maintain a silky consistency. Always use toasted sesame oil, not cold-pressed, to achieve the authentic smoky-nutty finish.
🍽️ Serving Suggestions
Drizzle over slow-braised beef short ribs (Galbi-jjim) served with steamed white rice. Use as a glaze for grilled portobello mushrooms or thick-cut tofu steaks for a vegetarian twist. Pair with a side of spicy radish kimchi (Kkakdugi) to cut through the richness of the sauce. Serve alongside a chilled glass of Barley Tea (Boricha) or a crisp Soju cocktail. Garnish the final dish with toasted pine nuts and jujubes for a truly royal presentation.