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.

10 COVERS

A red fork and knife crossed on a white circular background.
Container of Major Gochujang Global Paste featuring a black background, red and pink accents, and information about its spicy flavor, vegetarian and gluten-free status, with a net weight of 1kg.

This recipe features

A container of beef stock base powder mix with a label featuring a black and white image of a chef stirring a pot, the Major brand logo, and text indicating it makes over 83 liters once diluted.
Container of Major brand mushroom stock base concentrate featuring a large mushroom image on the label.

INGREDIENTS – 10 COVERS

3600g Beef short ribs – cut into 6cm pieces

150g Major Gochujang Global Paste

48g Major Beef Stock Powder

300g Water

30g Major Mushroom Stock Paste

225g Gluten-free soy sauce

300g Mirin

150g Brown sugar

135g Garlic purée

15g Ginger purée

600g Mouli – peeled & wedged

300g Carrots – peeled & wedged

150g Chestnuts

30g Pinenuts – toasted

240g Green beans – 1.5 cm pieces, blanched

180g 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 puree, 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 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.