Korean braised beef short ribs

Neil Perry
Neil Perry prefers to serve these braised ribs with noodles.
Neil Perry prefers to serve these braised ribs with noodles. Photo: William Meppem

Korean-style braises are a favourite of mine at home. That's because they're not just bowls of yum – whether kimchi- or gochujang-flavoured – but they are also "set and forget". I often have them with rice but this one works really well with a serve of ramen noodles underneath. Just spoon the braise and broth over the top.


2kg bone-in beef short ribs, cut between the bones, then cut into 3cm lengths

1 large white onion, quartered

4 cloves garlic

2 tbsp fresh ginger

¾ cup soy sauce

½ cup packed brown sugar

½ cup mirin or 2 tbsp honey

½ cup sake

1 cup chopped kimchi

1 tsp freshly ground black pepper

2 cups diced carrots

2 cups diced daikon radish

1 cup roasted, peeled chestnuts

7 dried red dates

1 tbsp pine nuts, for garnish

⅓ cup thinly sliced spring onion, for garnish


1. Bring a large pot of water to the boil with the short ribs in it and let it cook for 2 to 3 minutes. Remove the ribs and discard the water. Rinse the ribs to remove any impurities and return them to a clean pot.

2. Purée the onion, garlic and ginger in a food processor, making sure it is processed but not smooth.

3. Put the onion mix in the pot with the ribs, and add the soy sauce, brown sugar, mirin, sake, kimchi and black pepper. Add enough water to just cover the meat. Bring to the boil, cover the pot and lower the heat to a gentle simmer for 1 hour.

4. Add the carrot, radish, chestnuts and dates and simmer, uncovered, for another 40 minutes.

5. Spoon the braise into 4 deep bowls, sprinkle with pine nuts and spring onion, and serve with noodles.