Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by combining 0.5 cup gochujang, 0.25 cup soy sauce, 2 tablespoons mirin, 6 minced garlic cloves, 1 inch grated ginger, 2 tablespoons gochugaru, 1 tablespoon brown sugar, and 1 tablespoon sesame oil in a large bowl.

2. 2

   Cut 1.5 lbs bone-in short ribs into 2-inch pieces and 1 lb bone-in chicken thighs into similar sizes, then add them to the marinade, ensuring all meat is evenly coated, and refrigerate for at least 2 hours or preferably overnight.

3. 3

   Heat a large clay pot over medium heat and sear the marinated short ribs and chicken for 5 to 7 minutes until lightly browned on all sides, working in batches if necessary, reserving any excess marinade.

4. 4

   Add 1 small roughly chopped white onion, 0.5 cup chopped Korean radish, and the remaining marinade to the clay pot, stirring gently to combine with the seared meat.

5. 5

   Pour in 2 cups of chicken or beef broth, bring the mixture to a gentle boil, then reduce the heat to low, cover the clay pot tightly, and simmer for 1.5 to 2 hours, or until the short ribs and chicken are tender.

6. 6

   Check for tenderness and adjust seasoning if needed, then garnish with 3 chopped green onion stalks and 1 teaspoon roasted sesame seeds before serving.