Korean Braised Short Rib Stew

Ingredients

3 pounds beef short ribs
½ cup Momofuku Soy Sauce
2 tablespoons sugar
½ cup sake
5 tablespoons Momofuku Spicy Seasoned Salt
1/4 cup apple juice
6–8 cloves garlic, roughly chopped or blended
1 in ginger, chopped
1 pound carrots, halved and cut into 1 inch strips
2 yellow onions, quartered and separated
1 pound yukon gold potatoes, quartered
1 cup rice cakes
steamed rice
scallions, roughly chopped
sesame seeds

This recipe is inspired by one of our very favorite Gabli spots in Los Angeles: Sun Nong Dan. It’s one of our favorite dishes in the whole world—feel free to top with shredded mozzarella cheese if you want to really create the Sun Nong Dan experience.

January is one-pot month: make one of our one pot dinners this month and tag us on Instagram by Sunday, February 6 at 11:59 pm EST with #momofukuonepot for a chance to win a Momofuku Pantry Pack and a braiser from our friends at Le Creuset.

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Soak short ribs for 1 hour or more in cold water. Discard the water and rinse the meat.

Heat oven to 350°F. Add short ribs to a large braiser or dutch oven and cover with soy sauce, sugar, sake, Spicy Seasoned Salt, apple juice, chopped garlic, ginger, and enough water to mostly cover the short ribs (about 2–3 cups).

Bring to a boil, then top with a lid and braise in the oven for 3 hours, or until the short ribs are completely tender. Check the liquid throughout and add additional water, as needed, to be sure short ribs continue to be mostly submerged.

Once the meat is tender, add carrots, onions, potatoes, and rice cakes, then recover and cook in the oven for an additional 30 minutes.

Serve topped with scallions and sesame seeds, spooning the stew over steamed rice.

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