Korean · intermediate
Gochujang Pear Braised Beef Short Ribs
Melt-in-your-mouth beef short ribs braised in a rich, spicy-sweet gochujang sauce naturally tenderized with fresh Asian pear juice.
- PREP TIME
- 20 min
- COOK TIME
- 60 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Whisk together the Asian pear juice, gochujang, low-sodium soy sauce, minced garlic, minced ginger, and toasted sesame oil in a medium bowl until smooth.
- 02
Heat a heavy braising pot over medium-high heat and sear the beef short ribs on all sides for 8 minutes total until browned.
- 03
Pour the gochujang pear sauce over the seared beef, stirring well to coat all pieces evenly.
- 04
Add 1 cup of water, bring the liquid to a rolling boil, then lower heat to low, cover tightly with a lid, and simmer for 35 minutes.
- 05
Add the daikon radish and carrot chunks into the pot, stir gently, recover, and simmer for an additional 20 minutes until the beef and vegetables are tender.
- 06
Remove from heat, skim off excess rendered surface oil carefully with a spoon, and serve hot over cooked rice.
A LITTLE KITCHEN KNOW-HOW
Fruit Enzyme Braising
Using enzyme-rich fruit juices like Asian pear in braising liquids to break down meat proteins gently while adding natural sweetness.
Notes from the kitchen
- Asian pear contains natural enzymes that tenderize tough fibers in beef short ribs without needing prolonged boiling.
- To trim extra fat, chill the finished braise overnight; the surface fat solidifies and lifts off easily.
- Original home-cooking adaptation inspired by Korean; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
