Korean Braised Short Rib Stew

This recipe from our chef friends at Momofuku Culinary Lab is inspired by one of their very favorite Gabli spots in Los Angeles: Sun Nong Dan. It’s one of their favorite dishes in the whole world—feel free to top with shredded mozzarella cheese if you want to really create the Sun Nong Dan experience.

3 pounds beef short ribs

1/2 cup Momofuku Soy Sauce

2 tablespoons sugar

1/2 cup sake

5 tablespoons Momofuku Spicy Seasoned Salt

1/4 cup apple juice

6–8 cloves garlic, roughly chopped or blended

1-inch piece of ginger, chopped

1 pound carrots, halved and cut into 1-inch strips

2 yellow onions, quartered and separated

1 pound Yukon gold potatoes, quartered

1 cup rice cakes

Steamed rice

Scallions, roughly chopped

Sesame seeds

Soak short ribs for 1 hour in cold water. Discard the water and rinse the meat.

Preheat oven to 350°F. Place short ribs in a large braiser or Dutch oven and cover with soy sauce, sugar, sake, Spicy Seasoned Salt, apple juice, garlic, ginger, and enough water to mostly cover the short ribs (about 2–3 cups).

Bring liquid to a simmer over medium heat, then cover and place in preheated oven. Braise for 3 hours, or until the short ribs are completely tender. Check the liquid throughout and add additional water, as needed, to be sure short ribs continue to be mostly submerged.

Once the meat is tender, add the carrots, onions, potatoes, and rice cakes to the pot, nestling them around the short ribs. Cover and continue cooking in the oven for an additional 30 minutes. 

Serve short ribs topped with scallions and sesame seeds, spooning the stew over the steamed rice.