Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the short ribs by trimming excess fat and soaking 2.5 pounds of beef short ribs in cold water for 30 minutes, then drain and pat them dry with paper towels.

2. 2

   In a large bowl, whisk together 0.75 cup of tamari, 0.25 cup of gochujang, the grated 1 large Asian pear, 6 minced garlic cloves, 2 tablespoons of grated fresh ginger, 0.25 cup of packed brown sugar, 2 tablespoons of sesame oil, and 1 teaspoon of black pepper to create the marinade.

3. 3

   Place the dried short ribs into the marinade, ensuring all sides are coated, and let them marinate in the refrigerator for at least 2 hours or preferably overnight.

4. 4

   Transfer the marinated short ribs and all the marinade into a large Dutch oven or slow cooker, add 3 cups of water or gluten-free beef broth, and bring the mixture to a gentle simmer over medium heat on the stovetop before reducing the heat to low, covering, and slow-cooking for 2 hours.

5. 5

   After 2 hours of slow cooking, add 1 pound of daikon radish rounds and 2 large carrots cut into 1-inch chunks to the Dutch oven, stir gently to combine, and continue slow-cooking for another 1 hour and 30 minutes, or until the short ribs are fork-tender and the vegetables are cooked through.

6. 6

   Skim any excess fat from the surface of the braising liquid, taste and adjust seasoning if necessary, then transfer the Slow-Braised Gochujang Pear Short Ribs with Daikon into serving bowls.

7. 7

   Garnish each serving with 0.25 cup of chopped scallions and 1 tablespoon of sesame seeds before serving warm with rice.