Prep the Short Ribs

Rinse the short ribs under cold water to remove bone fragments.

Optional: Parboil ribs in boiling water for 5 minutes to remove excess fat and impurities. Drain and rinse.

Tip: This step makes the broth cleaner and less greasy.

Sauté Aromatics

Heat sesame oil in a large Dutch oven or heavy pot over medium heat.

Add onion, garlic, and ginger. Cook for 2–3 minutes, stirring, until fragrant and softened.

Brown the Short Ribs

Add short ribs to the pot. Sear on all sides for 6–8 minutes, until golden brown.

This step deepens the flavor of the stew.

Build the Broth

Stir in soy sauce, gochujang, gochugaru, and brown sugar.

Cook for 1–2 minutes, letting the sauce coat the ribs and become aromatic.

Simmer Until Tender

Pour in beef stock and rice wine. Bring to a boil, then reduce heat to low.

Cover and simmer gently for 1 ½ to 2 hours, stirring occasionally, until ribs are fork-tender.

Add Vegetables

Add carrots, potatoes, and daikon radish (if using).

Simmer uncovered for another 30–40 minutes, until vegetables are tender and broth has slightly thickened.

Finish & Garnish

Stir in green onions in the last 5 minutes of cooking.

Taste and adjust seasoning (add more soy for saltiness, sugar for sweetness, or gochugaru for heat).

Garnish with sesame seeds and fresh herbs.

Serve Hot

Ladle into bowls and serve with steamed white rice or Korean side dishes (banchan).

Cue: The stew should be richly red, aromatic, and glossy, with tender beef that nearly falls off the bone.