Braised short ribs stew

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

Koreans are justly proud of their method of cooking spare ribs, which produces a wonderfully intense flavour. The slow cooking blends the earthy tastes of the shiitake mushrooms with the smoky quality of the beef, and the red dates provide a lingering bittersweet tang. This richly coloured stew is a popular feast dish, which is traditionally eaten on New Year’s Day. Namul vegetables make an ideal accompaniment for this dish, with a dish of radish <