Bulgogi Braised Short Ribs with Baby Bok Choy

Yield: 4-6


1.5 kg beef simmering short ribs

Salt and freshly ground pepper

3 Tbs (45 mL) sesame oil

1 head of garlic, peeled and separated into cloves

1⁄2 cup (120 mL) soy sauce

1⁄4 cup packed brown sugar

3 Tbs minced ginger root

1⁄2 cup green onions, chopped

2 Tbs (30 mL) rice or cider vinegar

2 cups (480 mL) water

1 Tbs (15 mL) cornstarch mixed with 1 Tbs cold water

5 baby bok choy, halved lengthwise

Toasted sesame seeds or broken cashews for garnish, optional


  1. Trim fat from meat. Season with salt and pepper. Heat 2 Tbs sesame oil over medium-high heat in large heavy pot. Add beef and brown all over.
  2. In a bowl, combine garlic, soy sauce, brown sugar, ginger root, onion, vinegar and water. Pour over beef, and bring to a boil. Cover and transfer to 325ºF oven and cook for 11⁄2 – 2 hours, or until meat is fork tender.
  3. Heat remaining tablespoon of sesame oil in large skillet over medium- high heat. Add bok choy and sauté for 2 to 3 minutes, ipping occasionally. Add half the cooking sauce, and stir in half the cornstarch mixture. Cover and let simmer until sauce thickens slightly, stirring occasionally. Garnish with sesame seeds or cashews.
  4. Move beef to platter and keep warm. Stir remaining cornstarch mixture into remaining cooking sauce. Heat on high for 2 – 3 minutes, until sauce bubbles and thickens. Spoon over beef. Serve with steamed rice or noodles, if desired.

Pin It on Pinterest