My husband has become obsessed with the Korean dish Bulgogi, specifically Bulgogi Sauce. I happened to pick up a large jar of bulgogi sauce on sale at an international market in Atlanta last year. My intention was to just try it and see how it compared to the authentic Korean restaurants’ bulgogi.
It turns out that the commercially jarred sauce from Korea was very close to what we had eaten from restaurants. We really like it. However, I had inadvertently started my husband’s obsession. He started using it on all kinds of food…like it was a condiment. So, I stocked up when I found it on sale locally.
To be honest, I also love bulgogi. So, I decided to try it with some short ribs that I also purchased on sale. The result was delicious. . . Bulgogi Braised Short Ribs.
I know that I should really call it Bulgogi Sauce Braised Short Ribs, but that doesn’t exactly roll off the tongue. Bulgogi means “fire meat,” which is why it is a thin-sliced, marinated meat that is grilled. Yep, pretty much the opposite of this braised bone-in short ribs dish.
While you can make your own bulgogi sauce, the brand of jarred sauce I use is available now in many U.S. grocery stores and Target. It has a different outward appearance from what I purchase, but it is very well rated. You can purchase what I use from Amazon (I am an affiliate, so I get a few cents for every item purchased via my link. It does not change your cost).
Although using a jarred sauce makes this a simple dish to cook, it is not lacking flavor. The sweet and savory bulgogi flavors make these ribs great to serve over rice, but they go great with noodles, etc. too.
Bulgogi Braised Short Ribs
Ingredients
- 4 to 5 lbs. beef short ribs
- salt
- 1 Tbsp. oil (canola, pecan, vegetable)
- 2 Tbsp. (approx.) fresh ginger, minced (optional)
- 15 -17 oz. (approx. 2 c.) bulgogi sauce
- 2 c. low sodium beef broth
- 1 green onion, sliced (optional)
Instructions
- Lightly salt short ribs.
- In a pressure cooker or dutch oven, heat oil on medium-high to high heat.
- Place short ribs in oil and brown on all sides. Do not overcrowd. It will probably require doing them in 2 or 3 batches.
- Remove ribs and add beef broth and ginger (if using).
- Return all of the ribs to the pot, pour bulgogi sauce over the ribs.
- If using a pressure cooker, secure the lid and set it for 15 lbs or high pressure. Once the pressure is reached, lower the heat to medium and start timing. Maintain pressure for 50 to 60 minutes. Release pressure naturally.
- If using the oven, place the lid on the dutch oven and put it in a preheated 350-degree oven. Roast for 2 1/2 hours until fork tender.
- Topped with sliced green oven, if desired, to serve.
Notes
To cook in a slow cooker, brown ribs in a skillet. Transfer to a slow cooker and add remaining ingredients (except for green onion). Cook on low for 7 to 8 hours.
