Korean Braised Beef Short Ribs

For 2
Cook Time :
2 hours
Swanson No Added MSG Clear Chicken Broth 1L
Beef Short Ribs 1kg
Onion 1 pc
White Radish 1/2
Carrot 1
Leek 1 pc
cloves of Garlic 5-6
of Ginger 2 slices
Bay Leaves 2 slices
Korean Pear 1/2
Corn Syrup/Honey 2 tbsp
Korean Sesame Oil 1-2 tbsp
Oil 1 tbsp
Sesame Pinch of
Swanson No Added MSG Concentrated Chicken Stock 2 tsp
Japanese Soy Sauce 1/2 cup
Mirin 1/4 cup
Brown Sugar 1 tbsp
Cut the beef ribs into pieces and soak in water for 1 hour. Put the beef into a new pot of cold water and blanch for 10 minutes. Drain and rinse the beef.
Mix the beef with Swanson No Added MSG Concentrated Chicken Stock and marinade for at least 30 minutes.
Peel the onion, carrot, Korean pear and radish, cut into pieces. Cut green part of leek into thin strips.
Heat up a large pot with oil in medium high heat, sauté the ginger, garlic and onion until fragrant.
Add the beef ribs together with the marinade. Add bay leaves, pear, white part of the leek and carrot.
Add Swanson No Added MSG Clear Chicken Broth. Bring to boil and turn to low heat, simmer for 1 hour or until beef is tender.
Add radish and simmer for 20 minutes. Add corn syrup, stir well and cook for 10 minutes.
Stop heating and set aside for 30-45 minutes. Add Korean sesame oil and mix well, garnish with sesame and scallion.

Cooking time varies as it subjects to the type of pot used. Pressure cooker or cast iron cookware allows shorter cooking time while stainless steel pot requires longer time to make the beef tender.

Corn syrup can be found in Korean grocery store or large supermarket. You can substitute it with honey.