Roy Choi’s Braised Short-Rib Stew

This turned out great. Could do all the garlic so did about half. Didn’t have mirin so used orange juice, rice vinegar and Coca Cola. Added about half the sugar. Didn’t have taro but added some bite size potatoes. Great recipe.

You don't need the sugar. OJ has plenty. Gochujang is nice - don't need much. Squash is great - it too is a sweetener. 1-1/2 cups of soy is too much and too salty;maybe 1/4 of a cup. We added 1/4 of a cup of White Wine vinegar and a splash of Raspberry vinegar. Mirin is too sweet for us, given the other sweet ingredients. Taro, carrots, and chestnuts are fine. We broiled our flanken Short Ribs for a nice crust, and cut them into pieces; worked well for the long stew. Well received at home.

Tasty. A bit too sweet. Try to reduce sugar or add spice next time. Cook at least a day ahead to remove the copious amounts of rendered fat.

Followed notes for browning the meat, leaving out the sugar, and subbing grated apple and fresh OJ in place of the 1 cup of juice. The finished product was much saltier than expected; added more water and additional carrots, onion, and potatoes. The next day the fat that separated out on top was removed, the flavors were delicious but still quite salty. Would strongly recommend reducing the soy sauce, but otherwise a lovely adaptation and quicker to make version of the Korean stew I love.

Followed recommendations on sugar (none), cooking ribs for 2 hours then cooling and skimming before cooking veg in skimmed broth next day. Worked very well to de-fat a still unctuous broth. Found it a tad salty (and I am a saltaholic) so would consider low sodium soy next time given amount used.

Thanks to the reviewer who first described the pressure cooker approach which worked wonderfully. After browning the meat I separated it from the sauce, refrigerated both, and the next day lifted a solid layer of the most flavorful fat off the sauce. Put meat and defatted sauce back into the pressure cooker, added turnips, carrots, and squash and 30 minutes on sauté later had the most delicious results. Definitely worth a reprise with the cold weather coming.

I was short on time, so used the instant pot. Turned out great. Did 45 mins on high and 15 min natural release

This stew is absolutely delicious! It's going to be one of my dinner staples, for sure. An additional benefit is that there is a bunch of juice (korean au jus?) left over, which you can save and have with any beef and even chicken. Like other reviewers, I brown the meat ahead of time. I use an instant pot and cook the meat by itself for 45 min, remove it and then cook the veggies. I like root vegs for this stew -- so carrots, parsnips, turnips, etc. Only cook for 5 min in the IP.

I used coconut amino acids instead of soy sauce and it was quite sweet. Also had to substitute sweet potatoes for taro. I also salted the short ribs at the end of the rinsing. Next time I plan to double the ginger and garlic and add gochuchang to give it a bit more depth of flavor.

Such a savory and deep flavored stew! Quick notes - I agree with many other comments about the sugar being needless. In fact, it makes it too sweet. I added three Thai chili peppers to spice it up and substituted half an apple instead of apple juice. Serve it over rice and amazing!

Like the PS notes, the short ribs are crazy fatty. I might mix different similar cuts/preps next time to thin it out a bit. I also added some Fly by Jing Zhong sauce and Mala spice mix to the broth mixture which cranked it up to 11. Super savory and flavorful. If anything, would add some gochujang or something to bring a little more heat.

Delicious, although a little on the sweet side. I will cut the sugar in half the next go around. I did not eat the same day and reheated it the following day and am glad I did. I was able to scrape off the extra fat and the warm up really allowed the meat to reach the fall apart stage.

I used the flanken style short ribs that I usually use to make Choi's Korean BBQ, browned first, and in the sauce they cooked in about 90 min. Definitely need to make ahead, refrigerate, and skim the fat (I actually stored the sauce separately, was a little easier to de-fat). I did add a little flour/sauce slurry to thicken it slightly when reheating. Served with a sprinkle of gochugaru red pepper flakes to add a little heat. Might try a leaner cut of beef next time and save the ribs for BBQ.

Followed the advice on using instant pot and separating the grease with a twist. Instant pot: 45min on manual, 20min natural release. Perfectly cooked, falling off the bone! Grease: removed meat & bones from the liquid, used a fat separator (needed to serve immediately). Able to capture almost 8oz of renders fat for another time. Veggies: subbed parsnip for chestnuts, sweet potato for taro, tossed the mushrooms in for the last 5 min of the simmer. Served with rice and baby boc Choy.