Korean Braised Beef Ribs

If you cannot find a beef ribs, a good brisket will do the job as well. I use a pressure cooker and dinner can be done in 30-45 minutes.
Or if you have time, cook it in an oven for 2 1/2 to 3 hours.


  1. 1 Kg. beef short ribs
  2.  1 cup Soy sauce
  3.  1 cup Beef broth
  4.  2 tablespoons Rice vinegar
  5.  1/4 cup dark brown sugar
  6.  1/2 tablespoon black pepper
  7.  1 tablespoon sesame oil
  8.  5 cloves garlic, minced
  9.  2 tablespoon ginger, minced
  10.  1 medium red Onion, thinly sliced
  11. 2 tablespoons Gochujang or Sriraha sauce
  12. 2-3 Tablespoon Vegetable oil

    In your pressure cooker, saute the beef ribs in your hot pan in the vegetable oil, so all sides are browned. Add the sliced onion and saute for 2 minutes until brown on the edges.
    In the meantime, in a small bowl, pour the soy sauce, beef broth, rice vinegar, brown sugar, pepper, sesame oil, garlic, ginger and Gochujang. Mix well.
    Pour the sauce over the meat and onions and cook the meat. Bring the pressure cooker to a high level and when attained, reduce to a minimum and cook for about 30-35 minutes. Let the meat rest for a few minutes and check the cooking – The meat should come off the bones easily.
    Serve with Jasmine Rice, bok choi or any green vegetables such as brocoli, spinach, kale etc…
    A wonderful dish that can be prepared in advance and reheated at the last minute. Of course, it freezes beautifully, perfect for a weeknight dinner prepared in minutes. Garnish with Coriander leaves, spring onion, fried onions.

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