Miso Maple Short Ribs with Gochujang Glaze Recipe
This recipe features tender, slow-braised boneless short ribs glazed in a rich gochujang and miso maple sauce. The beef is dry-brined and seared before being braised with aromatic vegetables and a flavorful miso-based sauce. Finished with crispy fried leeks and served over creamy potato purée, this dish combines deep umami, subtle sweetness, and a hint of heat for a comforting yet sophisticated meal.
- Prep Time: 15 minutes plus 1 to 12 hours dry brining
- Cook Time: 2 hours 40 minutes (including searing and braising)
- Total Time: Approximately 3 hours
- Yield: Serves 6
- Category: Main Course
- Method: Braising
- Cuisine: Korean Fusion
Ingredients
Scale
Short Ribs and Dry Brine
- 3–4 lb boneless short rib
- ½ tsp kosher salt per pound (approx. 2 tsp total)
Braising Base
- 1 onion, chopped
- 1 bunch green onions, roughly chopped
- 5 garlic cloves, peeled
- 1 ½ inch piece ginger, roughly chopped
- 3 tbsp gochujang (Korean fermented chili paste)
- ⅓ cup red miso paste
- 1 tbsp whole peppercorns
- ⅓ cup maple syrup
- ⅓ cup mirin (sweet rice wine)
- ⅓ cup rice vinegar
- 4 cups beef bone broth or stock
Sauce Thickening and Garnish
- 1 ½ tbsp cornstarch
- 1 leek, cleaned and sliced into thin matchsticks
- Oil for frying (such as vegetable or olive oil)
- Chives, chopped (for topping)
For Serving
- Potato purée
Instructions
- Dry Brine the Beef: Generously season the short ribs with kosher salt (about ½ teaspoon per pound). Place the ribs on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, up to 12 hours recommended. Remove from the fridge 30 minutes before cooking to allow the meat to reach room temperature.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for braising the meat after searing.
- Sear the Short Ribs: Heat a heavy braising pan over medium heat for 5 minutes. Add a drizzle of oil and sear the short ribs on all sides until they develop a deep golden brown crust. Remove the ribs and set them aside on a plate.
- Build the Braising Base: In the same pan, add the chopped onion, green onions, peeled garlic cloves, and chopped ginger. Sauté over medium heat for 7–8 minutes until the vegetables become golden and fragrant. Stir in the gochujang, red miso, peppercorns, maple syrup, mirin, and rice vinegar. Cook this mixture for an additional 2 minutes to meld the flavors.
- Braise the Short Ribs: Return the seared short ribs to the pan and pour in the beef bone broth or stock. Bring to a simmer, then cover the pan and transfer it to the preheated oven. Bake at 375°F for 30 minutes, then reduce the heat to 325°F (163°C) and continue braising for another 2 hours, or until the meat is fork-tender.
- Make the Sauce: Remove the short ribs from the pan and strain the braising liquid into a bowl, pressing the vegetables to extract maximum flavor. Pour the strained liquid into a saucepan and bring to a gentle simmer. In a small bowl, whisk the cornstarch with a little of the hot broth to create a slurry, then gradually whisk this mixture into the sauce until it thickens to your desired consistency.
- Crisp the Leeks: Heat oil in a separate pan over medium-high heat. Fry the leek matchsticks until they turn lightly golden and crispy. Drain on paper towels and sprinkle with a pinch of salt.
- Assemble and Serve: Warm the short ribs gently in the thickened sauce. Serve the ribs over creamy potato purée, topped with the crispy leeks, extra sauce spooned over, and a garnish of fresh chopped chives for brightness.
Notes
- Dry brining the ribs ensures they are juicy and flavorful; do not skip or shorten this step if possible.
- For best results, use a heavy oven-safe braising pan or Dutch oven for even heat distribution.
- You can substitute beef bone broth with high-quality beef stock or broth for similar flavor.
- Adjust the amount of gochujang according to your preferred spice level.
- Make the potato purée in advance to save time when assembling.
- Leftover braising liquid can be refrigerated and used as a flavorful base for soups or stews.
Keywords: Miso Short Ribs, Gochujang Glazed Beef, Braised Short Ribs, Korean Fusion Beef, Maple Miso Sauce, Braised Meat
