Braised short ribs stew


Preparation info

  • Difficulty


  • Serves


Appears in

Taste of Korea

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 kimchi and a bowl of steamed rice.


  • 900 g/2 lb short ribs, cut into 5cm/2in squares
  • 3 dried shiitake mushrooms, soaked in warm water for about 30 minutes until softened
  • ½ onion, roughly cubed
  • ½ carrot, roughly cubed
  • ½ potato, roughly cubed
  • 75 g/3 oz Chinese white radish, peeled and roughly diced
  • 2 spring onions (scallions), finely sliced
  • 4 chestnuts
  • 2 red dates
  • 30 ml/2 tbsp mirin or rice wine
  • 4 gingko nuts, to garnish

For the seasoning

  • ½ Asian pear or kiwi fruit
  • 60 ml/4 tbsp light soy sauce
  • 20 ml/4 tsp sugar
  • 2 garlic cloves, crushed
  • 5 ml/1 tsp finely grated fresh root ginger
  • 15 ml/1 tbsp sesame seeds
  • 20 ml/4 tsp sesame oil
  • ground black pepper


  1. Soak the short ribs in a large bowl of cold water for approximately 3 hours to help drain the blood from the meat. Change the water halfway through, once it has discoloured. Drain the ribs.
  2. Place the ribs in a large pan, cover with water and put over high heat. Bring to the boil and then remove the ribs and rinse them in cold water. Strain the cooking liquid into a jug (pitcher), and set aside.
  3. When the soaked shiitake mushrooms have reconstituted and become soft, drain and slice them, discarding the stems.
  4. To make the seasoning, peel and core the Asian pear or kiwi fruit, and grate into a large bowl to catch the juice. Add all the remaining seasoning ingredients and mix them together thoroughly.
  5. Use a knife to make deep cuts in the ribs and place them in the bowl of seasoning. Coat the meat, working the mixture well into the slits, and leave it to absorb the flavours for 20 minutes.
  6. Transfer the ribs and seasoning mixture to a large, heavy pan. Add the sliced mushrooms, chunks of onion, carrot, potato, radish and spring onions. Then add the whole chestnuts and red dates. Pour 200ml/7fl oz/ scant 1 cup water over the ingredients and set the pan over high heat.
  7. Once the liquid begins to boil add the mirin or rice wine and cover the pan. Reduce the heat and simmer for 1 hour, or until the meat has become very tender. If necessary, top up the level of liquid from the jug so that there is enough liquid to cover all of the ingredients.
  8. Serve with a garnish of gingko nuts.

Per portion Energy 533kcal/2223kJ; Protein 49.6g; Carbohydrate 16.7g, of which sugars 10.3g; Fat 30.1g, of which saturates 9g; Cholesterol 126mg; Calcium 35mg; Fibre 1.5g; Sodium 147mg.