This is the ultimate Korean comfort food. Sugar, corn syrup, and soy sauce can be adjusted to taste. The trick to tender ribs is a looong cooking time. Feel free to let it stew longer. Some versions in Korea also add chestnuts or dates to the stew.

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Recipe Summary

prep:
15 mins
cook:
2 hrs 50 mins
additional:
1 hr
total:
4 hrs 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.

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  • Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.

  • Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.

  • Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

Cook's Note

You can use reconstituted dried shiitake mushrooms.

Nutrition Facts

749 calories; protein 26.7g 53% DV; carbohydrates 57.5g 19% DV; fat 45.6g 70% DV; cholesterol 93.1mg 31% DV; sodium 1453.9mg 58% DV. Full Nutrition
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Reviews (9)

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Most helpful positive review

Rating: 5 stars
10/12/2010
Very tasty!!! I skipped the soaking and didn't have time for it to simmer quiet as long as indicated. Skipped the corn syrup/waterchestnuts/dates/green onion used whole button mushrooms. The person who said they had to use extra water probably didn't cover the pot while simmering. Next time I'll add more potatoes and carrots. Read More
(9)

Most helpful critical review

Rating: 3 stars
01/21/2010
Skipped both the chestnuts and the dates and since they were optional I didn't think they would make much difference in my overall opinion of this dish. Can't really put my finger on what it was that I wasn't that crazy about. Basically it was a stew with a slightly off taste. I guess I was hoping that it would be more of a glazed sweetened rib but it wasn't. I think I will stick to a more traditional savory stew next time I make stew and find a more glazed BBQ type recipe for the short ribs. Read More
(15)
13 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/21/2010
Skipped both the chestnuts and the dates and since they were optional I didn't think they would make much difference in my overall opinion of this dish. Can't really put my finger on what it was that I wasn't that crazy about. Basically it was a stew with a slightly off taste. I guess I was hoping that it would be more of a glazed sweetened rib but it wasn't. I think I will stick to a more traditional savory stew next time I make stew and find a more glazed BBQ type recipe for the short ribs. Read More
(15)
Rating: 4 stars
07/06/2010
The end result is worth the wait its an excellent tasting dish. I had a problem with the recipe i just dont see how this dish can cook that long with only 2 cups of the reserved broth. I had to add 2 more cups of water one at a time during the cooking time. Next time i will reserve more of the broth to add. Read More
(9)
Rating: 5 stars
10/12/2010
Very tasty!!! I skipped the soaking and didn't have time for it to simmer quiet as long as indicated. Skipped the corn syrup/waterchestnuts/dates/green onion used whole button mushrooms. The person who said they had to use extra water probably didn't cover the pot while simmering. Next time I'll add more potatoes and carrots. Read More
(9)
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Rating: 5 stars
12/16/2009
Very good! My husband and kids all loved this recipe. I didn't add the nuts because I didn't think my kids would eat it. I also forgot the mushrooms but plan on adding them next time. Thanks! Read More
(4)
Rating: 4 stars
02/22/2011
Where I am from there are very few asian families (less than 1% of the population) but there is a Korean family that owns the only oriental mart around for hours. They have a "deli" inside where they serve this dish. The only difference is they add a can of drained white hominy. The menu lists it as "Korean Menudo" (possibly due to the fact that 70% of the population there is Hispanic). It is delicious and fairly easy to prepare. Perfect for a fall or winter night Read More
(3)
Rating: 5 stars
02/26/2012
This was very good! I omitted the dates chestnuts and corn syrup. I used a little extra brown sugar instead. I boiled the short ribs in the water and then transferred it and all my ingredients to the crock pot where I cooked it on high for about 5 hours. I cooked it for a half hour longer with the lid off and added a little cornstarch slurry to the broth to thicken it up a bit before serving. This one is a keeper for my family! Read More
(3)
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Rating: 4 stars
10/01/2016
Very yummy! I followed the recipe and it took way too long for my liking. Next time will try slow cooker. I left out the corn syrup dates & chestnuts and was kicking myself for forgetting to buy sesame oil. It still turned out great but know the sesame oil would have made it heavenly. Read More
(1)
Rating: 5 stars
03/31/2014
This was absolutely delicious. I didn't have any rice wine so I used regular white cooking wine. I also omitted the oil corn syrup mushrooms dates & chestnuts. I cut the garlic clove amount in half & used splenda brown sugar blend instead of brown sugar. I added a sweet potato in with the carrots & white potato and my husband & I both enjoyed it thoroughly. I did have to add a little broth because I used a lot more potatoes & carrots than the recipe called for. This is a keeper which I will surely make again. Read More
Rating: 5 stars
12/16/2019
We liked it a lot. I had to make some substitutions based on what I had on hand (white wine instead of rice wine honey instead of corn syrup no chestnuts). My husband and I loved it. We raise beef cattle and I used to have trouble figuring out what to do with the short ribs but this will be my go-to recipe now. Also I did keep the lid on the pot throughout and had plenty of liquid left for the sauce. Read More
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