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About the Recipe
Ingredients
1.5 pounds boneless short ribs, 2" pieces
1/2 teaspoon Good Gyal Jinger seasoning blend
Salt and freshly ground pepper, to taste
1 tablespoon vegetable oil
1 large sweet onion, sliced
4 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
1 teaspoon grated fresh ginger
1/3 cup mirin
2/3 cup low-sodium soy sauce
4 cups chicken broth
2 cups water
Preparation
Step 1
In a bowl season the short ribs with oil, soy, Good Gyal Ginger, salt and pepper.
Step 2
Cover and place in the refrigerator to marinate for about 1-2 hours; up to 24 hours.
Step 3
Heat the remaining oil in a large Dutch oven or heavy-bottomed pot, over medium-high heat. In batches brown the short ribs on all sides, about 2-3 minutes per side. Remove and reserve.
Step 4
To the same pot, add the onions and sauté until they begin to brown, about 2-3 minutes. Stir in the garlic, ginger and red pepper flakes, and wait 1 minute.
Step 5
Deglaze the pot with the sake. Using a wooden spoon, scrape all the browned bits from the bottom of the pan. Cook until the sake has reduced to half.
Step 6
Pour in the chicken broth. Bring to a boil and then add the short ribs (and juices) back into the pot.
Step 7
Remove the short ribs and strain the broth into another pot.
Step 8
Add the water to the broth. Taste and adjust the seasoning, and let the broth simmer for 15 more minutes.
Enjoy.
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