Canadian-Beef-Korean-braised-beef-with-mini-bok-choy

Bulgogi-style Braised Short Ribs with Baby Bok Choy

Short Ribs are all the rage - amazing flavour and so tender. This Korean-inspired dish is way easier than making a stir-fry. Braising is one of the simplest ways to make a truly impressive meal. You can substitute Shank, Blade or Cross Rib for Short Ribs if you like - cuts from the Simmering Steak, Stew or Pot Roast categories.

15 Minutes

RatingDifficultyBeginner

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Canadian-Beef-Korean-braised-beef-with-mini-bok-choy

Servings46 Servings
Prep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins

 3 lb (1.5 kg) Beef Simmering Short Ribs (chunky cut, about 5), Simmering Steak or Stewing Beef such as Shank
  Salt and freshly ground pepper
 3 tbsp sesame oil, divided
 1 whole head of garlic, separated into cloves and peeled
 ½ cup soy sauce
 ¼ cup packed brown sugar
 3 tbsp minced fresh gingerroot
 ½ cup coarsely chopped green onions
 2 tbsp rice vinegar or cider vinegar
 2 cups water
 1 tbsp cornstarch mixed with 1 tbsp cold water
 5 baby Bok Choy, halved lengthwise
  Toasted sesame seeds and/or broken cashews for garnish (optional)
  Steamed rice

1

Trim fat from meat. Season all over with salt and freshly ground pepper. Heat 2 tbsp oil over medium-high heat in Dutch oven or large heavy pot; add beef and brown all over.

2

Combine garlic, soy sauce, brown sugar, gingerroot, onion, vinegar and water in 4 cup bowl. Pour over beef; bring to a boil. Cover and transfer to 325°F (160°C) oven; cook for 1-1/2 to 2 hours, until meat is fork-tender.

3

Bok Choy: Heat remaining 1 tbsp sesame oil in large skillet over medium-high heat; add bok choy and sauté for 2 to 3 minutes, flipping occasionally. Add HALF of the cooking sauce and stir in HALF of the cornstarch mixture; cover and cook until simmering and sauce thickens slightly, about 3 minutes, stirring occasionally. Garnish with sesame seeds or cashews.

4

To serve, remove beef to platter; keep warm. Stir in remaining cornstarch mixture into remaining cooking sauce; heat over high heat for 2 to 3 minutes, until bubbling and thickened slightly; spoon over beef. Portion beef and bok choy onto plates, along with steamed rice or noodles if desired.

Ingredients

 3 lb (1.5 kg) Beef Simmering Short Ribs (chunky cut, about 5), Simmering Steak or Stewing Beef such as Shank
  Salt and freshly ground pepper
 3 tbsp sesame oil, divided
 1 whole head of garlic, separated into cloves and peeled
 ½ cup soy sauce
 ¼ cup packed brown sugar
 3 tbsp minced fresh gingerroot
 ½ cup coarsely chopped green onions
 2 tbsp rice vinegar or cider vinegar
 2 cups water
 1 tbsp cornstarch mixed with 1 tbsp cold water
 5 baby Bok Choy, halved lengthwise
  Toasted sesame seeds and/or broken cashews for garnish (optional)
  Steamed rice

Directions

1

Trim fat from meat. Season all over with salt and freshly ground pepper. Heat 2 tbsp oil over medium-high heat in Dutch oven or large heavy pot; add beef and brown all over.

2

Combine garlic, soy sauce, brown sugar, gingerroot, onion, vinegar and water in 4 cup bowl. Pour over beef; bring to a boil. Cover and transfer to 325°F (160°C) oven; cook for 1-1/2 to 2 hours, until meat is fork-tender.

3

Bok Choy: Heat remaining 1 tbsp sesame oil in large skillet over medium-high heat; add bok choy and sauté for 2 to 3 minutes, flipping occasionally. Add HALF of the cooking sauce and stir in HALF of the cornstarch mixture; cover and cook until simmering and sauce thickens slightly, about 3 minutes, stirring occasionally. Garnish with sesame seeds or cashews.

4

To serve, remove beef to platter; keep warm. Stir in remaining cornstarch mixture into remaining cooking sauce; heat over high heat for 2 to 3 minutes, until bubbling and thickened slightly; spoon over beef. Portion beef and bok choy onto plates, along with steamed rice or noodles if desired.

Bulgogi-style Braised Short Ribs with Baby Bok Choy
5 replies
  1. Joyce
    Joyce says:

    I love this recipe for a simple meal that’s anything but ho-hum. Slightly exotic but not weird. Serve with some sambal oelek or sriracha sauce if you like some spice.

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