It’s not quite Seollal yet (lunar new year) but if you wanted to turn it into an occasion how about making this? ⁣
These braised short ribs are in a deliciously savoury, sweet, soy sauce, with tons of garlic and traditionally serves on special occasions such as new year or autumn festival (chuseok).⁣

It is super simple to make and if you get your hands on some short ribs, I’d highly recommend making this as it turns the meat into a tender, flavourful mouthful that will slightly coat your lips with fat, the feeling I hope you love as much as me 😂⁣

The co-star of this dish is the potato, it soaks up the delicious sauce and breaks apart like the most intense mashed potato ever. It really does feel like an occasion when you eat it.⁣

Serve it with some fluffy rice and kimchi to give your palette a little cleanse between mouthfuls and celebrate lunar new year in style! ⁣

Recipe for 4:⁣

1kg short ribs⁣
Sauce: ⁣
1 large onion cut into thick slices⁣
10 cloves of garlic, 5 minced, 5 whole⁣
1 tsp minced ginger ⁣
1 tbs soju, mirin or vodka⁣
120ml soy sauce ⁣
240ml water⁣
50g sugar ⁣
1 tbs sesame oil⁣
1 tbs sesame seeds ⁣
Pinch of pepper⁣

3 shiitake mushrooms sliced⁣
2 large carrots cut into chunks⁣
4 potatoes cut into halves⁣

Soak short ribs in cold water for about 30 mins. It’ll get rid of loads of blood.⁣
Mix all sauce ingredients in a large bowl. Add clean short ribs and marinade for 20 mins.⁣
Prep your veg. It’s usual to cut the carrot chunks into roundish balls for this dish but it’s optional! ⁣
Now add all but potatoes in a large pot.⁣
Bring to boil and simmer for 30 mins with lid on.⁣

Add potatoes and simmer on very low for 1h again with lid on.⁣

Carefully ladle into bowl, I took the meat off the bones and cut them up for comfort . ⁣

About the Author


Cardiff-based home cook sharing authentic Korean recipes with anyone who is curious about Korean culture and flavours.

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