Korean Short Ribs with Spicy Pickles

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    9hrs 45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    670
based on 1 ratings

Spicy and savoury, these short ribs are slow cooked in an aromatic broth until they are incredibly tender and slide right of the bone. The spicy pickles provide a refreshing tanginess to cut right through the richness of the braised ribs and are great in a salad or sandwich in the unlikely event you have any leftover. The ribs can be chilled in the fridge overnight after braising if you want to prepare this a day ahead. Serve alongside steamed rice and a big helping of kimchi.

recipe updated Dec 16, 2024

Ingredients

  • Cucumber icon
    Cucumber
    200 g
  • Ginger icon
    Ginger
    30 g
  • Garlic clove icon
    Garlic clove
    6
  • Green onion icon
    Green onion
    5
  • Red chili icon
    Red chili
    ½
  • Garlic clove icon
    Garlic clove
    1
  • White rice icon
    White rice
    as needed
  • Salt icon
    Salt
    ½ teaspoon
  • Vegetable oil icon
    Vegetable oil
    2 tablespoons
  • Beef short ribs icon
    Beef short ribs
    1 kg
  • Salt icon
    Salt
    as needed
  • Mirin icon
    Mirin
    2 tablespoons
  • Rice vinegar icon
    Rice vinegar
    6 tablespoons
  • Gochujang icon
    Gochujang
    6 tablespoons
  • Gochugaru icon
    Gochugaru
    3 tablespoons
  • Dark brown sugar icon
    Dark brown sugar
    3 tablespoons
  • Soy sauce icon
    Soy sauce
    4 tablespoons
  • Water icon
    Water
    as needed
  • Sugar icon
    Sugar
    2 teaspoons
  • Sesame oil icon
    Sesame oil
    ½ teaspoon
  • Kimchi icon
    Kimchi
    as needed

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Colander
  • kCook icon Frying pan - large
  • kCook icon Small bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Bowl - large

Step preview

  1. Add cucumber and salt to a clean colander
  2. Toss until combined
  3. Set aside - 45 min
  4. Add vegetable oil to a clean frying pan
  5. Heat in frying pan until hot - medium-high heat
  6. Add beef short ribs and salt to the frying pan
  7. Cook in frying pan until browned - 10 min, medium-high heat
  8. Add mirin, rice vinegar, gochujang, gochugaru, dark brown sugar and soy sauce to a clean small bowl
  9. Stir until combined
  10. Attach the Stir Tool
  11. Add ginger, garlic clove and green onion to the Cooking Chef XL Bowl
  12. Transfer ribs to Cooking Chef XL Bowl
  13. Pour content of small bowl into Cooking Chef XL Bowl
  14. Add water to the Cooking Chef XL Bowl
  15. Lift the Cooking Chef head and fit the heat shield
  16. Heat with splashguard fitted until hot - 10 min, 130°C, Speed OFF
  17. Cook with splashguard fitted until softened - 3 hr 50 min, 98°C, Speed OFF
  18. Remove the cooking chef bowl from the machine
  19. Let cool - 1 hr
  20. Refrigerate until solid - 3 hr
  21. Rinse the cucumbers in the colander and gently squeeze out any excess water
  22. Transfer content of colander to medium bowl
  23. Add gochugaru, red chili, garlic clove, rice vinegar, sugar and sesame oil to the medium bowl
  24. Toss until combined
  25. Refrigerate until needed
  26. Retrieve the Cooking Chef bowl from the fridge
  27. Use a spoon to remove hard fat that will have risen to the top of the bowl and discard
  28. Place a colander over a large bowl
  29. Strain content of Cooking Chef XL Bowl into colander and reserve liquid
  30. Remove bones and set ribs aside
  31. Pour the reserved liquid from the large bowl into the Cooking Chef bowl
  32. Attach the Cooking Chef bowl to the machine
  33. Cook until reduced - 22 min, 130°C, Stir 3
  34. Return ribs to Cooking Chef bowl
  35. Heat until warm - 8 min, 110°C, Speed OFF
  36. Serve with white rice and kimchi
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