Braised Short Ribs

Braised Short Ribs is a flavorful Korean dish, combining tender beef with aromatic spices and savory sauces, perfect for a hearty breakfast. This unique twist on a classic dish brings a comforting warmth and depth of flavor to your morning routine.

Ingredients

• Beef short ribs - 500 grams
• Soy sauce - 60 ml
• Mirin - 30 ml
• Water - 250 ml
• Garlic - 4 cloves, minced
• Ginger - 1 inch, sliced
• Green onions - 2 stalks, chopped
• Sesame oil - 15 ml
• Sugar - 15 grams
• Black pepper - 1/2 teaspoon
• Carrot - 1 medium, sliced
• Daikon radish - 100 grams, sliced
• Salt - to taste
• Cooked rice - 2 cups (for serving)

Steps

1. In a large bowl, combine soy sauce, mirin, water, minced garlic, sliced ginger, sesame oil, sugar, and black pepper to create a marinade.
2. Add the beef short ribs to the marinade, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
3. In a heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat. Remove the ribs from the marinade and sear them on all sides until browned, about 5-7 minutes.
4. Once browned, remove the ribs and set aside. In the same pot, add the marinade along with sliced carrot and daikon radish. Bring to a simmer.
5. Return the short ribs to the pot, cover, and reduce the heat to low. Allow to braise for about 2.5 hours, or until the meat is tender and falling off the bone.
6. During the last 30 minutes of cooking, add chopped green onions and adjust seasoning with salt as needed.
7. Serve the braised short ribs over a bed of cooked rice, garnished with additional green onions if desired.

Nutrition

• Calories: 600
• Protein: 40 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 900 mg
• Cholesterol: 120 mg
• Total Fat: 35 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in vitamins and minerals from the vegetables used.

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