These slow-cooked Asian short ribs will fill your kitchen with an irresistible aroma. Here, beef short ribs are braised in soy sauce, brown sugar, gochujang (red chili paste), rice wine vinegar and fresh ginger until the meat falls off the bone. Serve with brown rice, shredded red cabbage and steamed spinach.
- 4 pounds beef short ribs, cut into 3- to 4-inch pieces
- ½ teaspoon kosher salt
- 1 tablespoon safflower oil
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons gochujang
- 2 tablespoons rice wine vinegar
- 1 (2-inch) piece fresh ginger, peeled and grated
- 1 thinly sliced serrano pepper, divided
- 4 cloves garlic, minced
- 4 scallions, thinly sliced
- ½ cup cilantro leaves
- 1 tablespoon toasted sesame seeds
Sprinkle ribs with salt. Heat oil in a large skillet over medium-high heat. Add ribs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer ribs to a 7-quart slow cooker. In a small bowl, whisk together soy sauce, brown sugar, gochujang, vinegar, ginger, half of the serrano, garlic and 1 cup water, then pour over ribs. Cover and cook on low until ribs are very tender, about 8 hours.
Transfer ribs to a platter (serve with or without the bones) and cover with foil. Pour liquid from slow cooker to a glass measuring cup and let sit until fat rises to the top, 2 to 3 minutes, then discard fat. Pour sauce over ribs and garnish with scallions, cilantro, sesame seeds and remaining serrano.