Text in white letters on a black background spelling "Gochujang."
A bowl of braised beef with vegetables and chili slices, with two small side dishes of rice and shredded vegetables in the background.

Gochujang Braised Short Ribs

Rich, fiery and unforgettable - these ribs have got kick!

Fall-off-the bone short ribs, slow-braised in a rich, smoky gochujang sauce – bringing bold Korean heat and deep umami to a comfort food classic.

25 COVERS

A red fork and knife crossed on a white circular background.

This recipe features

INGREDIENTS

9kg Beef Short Ribs – cut into 6cm pieces

375g Major Gochujang Global Paste

120g Major Beef Stock Powder

750g Water

75g Major Mushroom Stock Paste

560g Gluten-free Soy Sauce

300g Shitake Mushrooms – sliced

750g Mirin

375g Brown Sugar

335g Garlic Purée

40g Ginger Purée

1500g Mouli – peeled & wedged

750g Carrots – peeled & wedged

375g Water Chestnuts

75g Pinenuts – toasted

600g Green Beans – 1.5 cm pieces, blanched

450g Dates – de-stoned

METHOD

  1. Heat some vegetable oil in a pan and brown the short ribs

  2. Place the ribs in a pressure cooker and add Major Beef & Mushroom Stocks, water, Major Gochujang Paste, soy sauce, mirin, garlic, ginger purée, dates and sugar

  3. Place on the stove and bring up to pressure. Cook for 50 minutes and allow to cool before opening

  4. Remove the ribs and keep them warm. Add the mouli, carrots and shitake to the stock and simmer. Then, add the water chestnuts

  5. Adjust the sauce with a little water if required if required

  6. Build the plate with vegetables, ribs, green beans, pinenuts and red chilli

  7. Serve with Major Gochujang rice and kimchi

ALLERGENS: Soy & nuts

TREND INSIGHT:

Fusion/Adaptation is now common.

Gochujang is no longer confined to ‘authentic Korean’ dishes. It is appearing in fusion offerings such as gochujang cheese toasties, lasagne with a gochujang twist or Korean-style chicken and rice bowls.