Korean · main

Korean Short Ribs

Korean Short Ribs reads umami 8.7, richness 6.4 and sweetness 5.9 on Palate's 0–10 flavor X-ray — a Korean main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.4 / 10
• Sweet & Fruity — 7.0 / 10
• Sour & Bright — 1.3 / 10
• Bitter & Earthy — 1.1 / 10
• Rich & Fat — 6.7 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Umami 8.7 · Richness 6.4 · Sweetness 5.9 · Salinity 4.1 · Floral 4.0 · Fruity 3.7 · Allium 3.6 · Heat 2.8 · Funk & Ferment 2.6 · Warm Spice 1.5 · Sourness 1.2 · Nutty 1.1 · Bitterness 1.0 · Herbaceous 0.7 · Earthy 0.6

What's in it (14)

• Short Ribs
• 4 pounds beef short ribs (8 to 10 ribs)
• 1/2 Asian pear, peeled and finely chopped
• 1 small shallot, finely chopped
• 8 garlic cloves, finely chopped
• Salt and freshly ground black pepper
• 1/4 cup canola or grapeseed oil
• Glaze
• 1/3 cup honey
• 1/3 cup mirin (sweet rice wine)
• 1/3 cup soy sauce
• 1-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and thinly sliced into rounds
• 1 Fresno chile, thinly sliced into rounds
• 1 tablespoon granulated sugar

Time & effort: about 25 min · effort: involved

Nutrition (per 100 g, engine-estimated): 272.6 kcal, 20 g protein, 18.7 g fat, 6.5 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

1. 2. Make the glaze: In a small saucepan set over medium-high heat, bring the honey, mirin, soy sauce, ginger, chile and sugar to a boil. Turn off the heat and divide the glaze between two small bowls.
2. 3. Place the short-rib bones on a rimmed baking sheet. Take about an egg-size portion of the meat mixture and mold it halfway around the topside of one of the bones. Repeat with the remaining meat and bones. Cover with plastic wrap and refrigerate.
3. 4. Preheat the oven to 400°. Place a wire rack in a rimmed sheet pan and set aside. Into a small bowl, add the oil. Heat a grill pan over high heat until nearly smoking, about 2 minutes. Brush the pan with some oil and grill the short ribs in batches until they're nicely marked, 3 to 4 minutes. Transfer the ribs to the wire rack, grill-marked side up, and brush with some of the glaze from one of the bowls. Cover the second bowl of glaze with plastic wrap and set aside (to be used for finishing the ribs).
4. 5. Place the baking sheet in the oven and cook the ribs until they're still pink on the sides, about 10 minutes. Brush the short ribs with more glaze from the first bowl and continue cooking until they're completely cooked through (when the meat has gently separated from a bone, there should be no signs of pinkness), about 15 minutes. Discard any remaining glaze from the first bowl. Spoon some glaze from the second bowl (the unused glaze) over the ribs, place the ribs on a platter and serve with the remaining glaze on the side.

Dishes with a similar flavor shape

• Greek-Style Braised Short Ribs with Cinnamon and Tomato — Greek
• Pork Sukiyaki — Japanese
• Spicy Pork Bulgogi — Korean
• Japanese Curry with Beef and Potatoes — Japanese
• Yangnyeom Chicken (양념치킨) — Korean

Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.