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About the Recipe
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
In a bowl season the short ribs with oil, soy, Good Gyal Ginger, salt and pepper.
Cover and place in the refrigerator to marinate for about 1-2 hours; up to 24 hours.
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.
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.
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.
Pour in the chicken broth. Bring to a boil and then add the short ribs (and juices) back into the pot.
Remove the short ribs and strain the broth into another pot.
Add the water to the broth. Taste and adjust the seasoning, and let the broth simmer for 15 more minutes.
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