Ingredients
- •4 lbs bone-in beef short ribs (English cut)
- •2 tsp kosher salt
- •1 tsp black pepper
- •½ cup soy sauce
- •¼ cup mirin
- •2 tbsp rice vinegar
- •4 cloves garlic, minced
- •2-inch piece fresh ginger, sliced
- •2 green onions, cut into 2-inch pieces
- •3 tbsp gochujang (Korean red pepper paste)
- •3 tbsp brown sugar
- •2 tbsp honey
- •1 tbsp sesame oil
- •2 tsp gochugaru (Korean red pepper flakes)
- •2 tbsp toasted sesame seeds
- •4 green onions, thinly sliced (for garnish)
- •Steamed white rice for serving
- •Kimchi for serving
Instructions
Season short ribs generously with kosher salt and pepper on all sides
In a bowl, combine soy sauce, mirin, rice vinegar, minced garlic, and sliced ginger
Place short ribs in large vacuum-seal bags or zip-top bags
Add green onion pieces to bags
Pour soy sauce mixture over ribs, dividing evenly between bags
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 165°F (74°C)
Submerge sealed bags in water bath, ensuring ribs are fully submerged
Cook for 30 h for spoon-tender, braise-style texture
While ribs cook (during last hour), make gochujang glaze
In a small saucepan, combine gochujang, brown sugar, honey, sesame oil, and gochugaru
Bring to a simmer over medium heat, stirring constantly
Cook for 3–4 min until glaze thickens and becomes glossy
Remove from heat and set aside
When cook time is complete, remove ribs from bags and reserve cooking liquid
Strain cooking liquid through fine mesh strainer, skim off fat
Add 1/4 cup defatted cooking liquid to gochujang glaze and stir to combine
Preheat broiler to high and line a sheet tray with foil
Pat short ribs dry with paper towels and place on sheet tray
Brush ribs generously with gochujang glaze on all sides
Broil for 4–5 min until glaze is bubbling and caramelized
Remove from oven, brush with more glaze
Broil for another 2–3 min until deeply lacquered
Transfer to serving platter
Sprinkle with toasted sesame seeds and sliced green onions
Serve immediately with steamed rice, kimchi, and extra glaze on the side
Notes
- •The 30-hour cook breaks down collagen for perfect fall-apart texture
- •Don't skip the double-glaze broiling - it creates that signature lacquered finish
- •Gochujang can be found in Asian markets or well-stocked grocery stores
- •Leftover ribs reheat beautifully in their glaze