Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Gochujang and Sesame Braised Short Ribs

Name: Gochujang and Sesame Braised Short Ribs
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Ingredients: 0.5 cup of chopped scallions, plus thinly sliced scallions, for garnish; 0.5 cup of tamari; 0.25 cup of brown sugar; 3 Tbsp of gochujang; 1 of shallot, peeled and quartered; 2 Tbsp of minced garlic; 1 Tbsp of grated fresh ginger; 1 Tbsp of rice vinegar; 2 tsp of sesame oil; 0 of Salt and freshly ground black pepper; 1.5 lb of bone-in English cut beef short ribs; 1 cup of beef broth, plus more if needed; 1 of lime, cut into thin wedges, for serving; 1 of Fresno chile, thinly sliced, for serving; 2 Tbsp of sesame seeds, for serving; 1 Tbsp of chile threads, for serving; 4 cups of cooked white rice, for serving; 2 cups of kimchi, for serving

Bryant Kryck

September 2, 2021

This is an amazing twist on a Korean-American beef short rib recipe. The Anova Precision Oven makes it possible to easily braise with steam, packing in flavor and preventing dry, overcooked meat. This recipe uses a Western-style cut of short rib along with Korean flavors. It’s a sweet, spicy, and sour delight that hits all the tastebuds.

Serves

Prep Time

00:20

Cook Time

02:30

4.62 (8)

1560

Ingredients

½ cup

chopped scallions, plus thinly sliced scallions, for garnish

½ cup

tamari

¼ cup

brown sugar

3 Tbsp

gochujang

shallot, peeled and quartered

2 Tbsp

minced garlic

1 Tbsp

grated fresh ginger

1 Tbsp

rice vinegar

2 tsp

sesame oil

Salt and freshly ground black pepper

1.5 lb

bone-in English cut beef short ribs

1 cup

beef broth, plus more if needed

lime, cut into thin wedges, for serving

Fresno chile, thinly sliced, for serving

2 Tbsp

sesame seeds, for serving

1 Tbsp

chile threads, for serving

4 cups

cooked white rice, for serving

2 cups

kimchi, for serving

Steps

1. Preheat Oven

Rack

Sous Vide Mode: Off

Steam: 50%

Temp: 300°F

Heat: Rear

2. Make Braising Liquid

In a large bowl, whisk together the scallions, tamari, brown sugar, gochujang, shallot, garlic, ginger, vinegar, and sesame oil. Season to taste with salt and pepper. Add the short ribs and toss to evenly coat.

3. Set Up Pan

Transfer the short rib mixture to a deep baking dish. Add the beef stock. If needed, add additional beef stock to ensure that it comes halfway up the sides of the short ribs.

4. Braise

Rack

Transfer to the oven and cook until the meat is tender and beginning to fall off the bone, 2 1/2 hours.

Sous Vide Mode: Off

Steam: 50%

Temp: 300°F

Heat: Rear

02:30 Timer

5. Garnish and Serve

Using a slotted spoon, remove the short ribs from the braising liquid and transfer to a serving platter. Garnish with lime wedges, sliced chile, sesame seeds, chile threads, and remaining scallions. Serve with rice and kimchi on the side.