Gochujang & Soy Braised Sticky Short Ribs

Combine Gochujang, mirin, vinegar, soy sauce, brown sugar, and water in a large bowl. Mix to combine until Gochujang and sugar are dissolve. Add ribs, refrigerate and marinate for 1 hour or overnight.

Heat oven to 275˚F. Fully heat a Dutch oven over medium heat on the stove (so that an even sear can be achieved). Add just enough vegetable oil to coat the bottom of the pan.

Remove the ribs from the marinade, reserving the marinade for use. Working in batches to not overcrowd the pot, sear the ribs on each side until deep brown starting fat side down to allow some fat to begin to render. Repeat with remaining ribs until all are seared. Set ribs aside and turn heat down to medium.

Add the onion to the pot cooking and stirring occasionally until the onion becomes translucent. Add garlic and ginger cooking until fragrant, then add the reserved marinade liquid to the pot. Nestle the ribs back into the pot and bring to a simmer, cover, then transfer the pot to the preheated oven. Cook in the oven 2 – 2.5 hours until very tender but not falling apart.

Remove from the oven, allow to cool, and refrigerate overnight. Remove the ribs from the refrigerator so that the hardened fat layer can be removed from the top. NOTE: This step can be omitted but allow to cool so that as much fat as possible can be removed from the top.

Return the ribs and marinade to the stove over medium heat to be rewarmed through. Once heated, remove the ribs from the pot liquid and bring the liquid to a boil on high heat.

Cook liquid until reduced by half. Add the reserved 3 Tbsp brown sugar. Continue to cook the liquid allowing it to thicken and become syrupy and coat the back of the spoon.

Add the ribs back to the now sticky sauce cooking 1 minute per side allowing the sauce to adhere to the ribs. Garnish with green onions and/or sesame seeds.