March 10, 2026

Boneless Whole Short Rib Braised, Sear First Then Braise with Pear Drink and Ssanghwatang for Tender Meat

Name: Boneless Whole Short Rib Braised, Sear First Then Braise with Pear Drink and Ssanghwatang for Tender Meat
Total time: 60 min
Yield: 3
Cuisine: Korean
Ingredients: 600 g Whole short rib meat; 10 조각 깍두기크기 Korean radish; 0.25 Onion; 0.5 stalk Green onion; 10 조각 깍두기크기 Carrot; 3 Shiitake mushroom; 1 a little Cylindrical rice cake; 5 tbsp Dark soy sauce; 2 tbsp Cooking wine; 1.5 tbsp Minced garlic; 1.5 tbsp Oyster sauce; 0.25 tbsp Ginger powder; 500 ml Pear drink; 1 Ssanghwatang herbal drink

Profile김진순 점심시간Views: 50

Cook time: 60 min
Difficulty: 2 out of 5 stars
Servings: Serves 3

Ingredients

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Serves 3

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Steps

Trim the sinew from the whole short rib meat, heat a little oil in a pan, and sear until golden brown.
While prepping the vegetables, cut the seared meat into large pieces and blot away excess oil with a paper towel.
Add the sauce ingredients, pour in 400ml of pear drink, add 1 ssanghwatang, and bring to a boil.
Skim the foam that rises first, cover with a lid, and boil for 20 minutes.
Add radish, carrot, mushrooms, and rice cake, pour in the remaining 100ml of pear drink, cover and boil for 10 more minutes.
Add onion and green onion, cover and boil for another 10 minutes, then uncover and simmer for a final 10 minutes until the sauce reduces. Done!

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