These tender, flavorful ribs are perfect for a cozy dinner that feels both special and comforting. Slow-cooked in a savory, slightly sweet sauce, they melt in your mouth with every bite.
Start by soaking the shiitake mushrooms in warm water for about three hours until they soften, then drain and slice them into strips. While that’s soaking, soak the short ribs in cold water for 20 minutes, changing the water a few times to get rid of any blood. After that, drain the ribs and let them come to room temperature for around half an hour.
Next, bring a big pot of water to a boil and add the ribs. Let them cook until they’re no longer pink, which should take about 10 minutes. Drain and rinse the ribs with cold water, then pick off any loose bits or excess fat before transferring them to a large pot.
In a bowl, mix together 2 cups of water, sliced onion, soy sauce, garlic, brown sugar, and rice wine. Pour this mixture over the ribs and bring it all to a boil. Let it cook for 20 to 25 minutes, then add the sliced mushrooms, radish, and carrot. Turn the heat down low and let everything simmer gently for about an hour, stirring now and then, until the ribs are really tender.
Finally, stir in the eggs, corn syrup, sesame oil, and black pepper. Turn the heat up to medium-high and keep stirring as the sauce thickens and most of the liquid evaporates, which will take about 15 minutes. Once it’s nicely reduced, transfer the ribs to a serving dish and sprinkle some chopped green onions on top before serving.
- Brown the ribs well before braising to add extra depth of flavor.
- Simmer slowly on low heat to make the meat tender and juicy.
- Skim off any excess fat from the sauce for a cleaner finish.
These ribs are rich and full of deep, savory flavors that melt in your mouth. The combination of soy, garlic, and ginger creates a perfect balance of sweet and salty. It’s a comforting dish that feels both special and homey.
Serve with steamed white rice or sticky rice to soak up the sauce. Add some quick pickled vegetables or kimchi on the side for a refreshing contrast. A sprinkle of chopped green onions and toasted sesame seeds on top adds color and crunch.
Let the ribs cool completely before storing in an airtight container. They keep well in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven to maintain tenderness. You can also freeze the ribs and sauce for up to 2 months.
