Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, sear 2.5 pounds of bone-in beef short ribs in 1 tablespoon of neutral cooking oil over medium-high heat until browned on all sides, then remove the ribs and set them aside.

2. 2

   To the same pot, add 1 large chopped onion and cook until softened, about 5 minutes, then add 6 cloves of minced garlic and 1 inch of grated ginger, cooking for 1 minute more until fragrant. Add 0.5 pound of beef mince and cook, breaking it apart, until fully browned.

3. 3

   Drain any excess fat from the pot, then pour in 0.75 cup of soy sauce, 0.25 cup of brown sugar, 0.25 cup of mirin, 2 tablespoons of sesame oil, 1 teaspoon of black pepper, and 3 cups of beef broth, scraping the bottom of the pot to deglaze. Stir in 1.5 cups of cooked chickpeas.

4. 4

   Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid, bring the mixture to a gentle simmer, then cover the pot tightly and transfer it to a preheated 325°F (160°C) oven.

5. 5

   Braise for 2.5 hours, then carefully add 2 medium chopped carrots and 1 cup of cubed Korean radish (or daikon) to the pot, ensuring vegetables are also submerged in the liquid.

6. 6

   Continue braising for another 1 to 1.5 hours, or until the short ribs are fork-tender and the vegetables are cooked through, then carefully remove the ribs and vegetables and set them aside.

7. 7

   Bring the braising liquid with mince and chickpeas to a simmer on the stovetop, and if a thicker sauce is desired, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry, then gradually whisk it into the simmering sauce until thickened.

8. 8

   Return the short ribs and vegetables to the sauce, ensuring they are coated, and garnish with 3 chopped scallions and 1 tablespoon of toasted sesame seeds before serving.