Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Beer-Braised Gochujang Short Ribs with Crispy Miso Foam and Charred Broccolini
A bold Korean-Modern Creative fusion featuring fall-apart tender short ribs braised in a complex beer-infused gochujang sauce, finished with an airy miso foam and crispy fried shallots. The dish marries traditional Korean fermented flavors with contemporary plating techniques and molecular gastronomy elements.
220 min
Medium
4 servings
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Taste Profile
Sweet6/10
Salty7/10
Sour2/10
Umami9/10
Spicy5/10
🥄 Texture
The short ribs will be fork-tender and falling off the bone with a glossy, slightly sticky reduced sauce coating the meat. The airy miso foam adds a light, creamy contrast while charred broccolini provides a crisp-tender bite and the fried shallots add crunchy texture.
👃 Aroma
A deep, savory aroma of braised beef, toasted miso and soy is accented by caramelized onion, garlic and warm ginger. Subtle roasted/chili notes from gochujang and a faint malty/yeasty scent from the lager round out the bouquet, with toasted sesame adding a nutty finish.
🍷 Pairs Well With
A crisp Korean lager or pilsner to cut the richness is ideal; alternatively an off-dry Riesling or chilled sparkling sake will balance spice and umami while refreshing the palate.
🥗 Side Dishes
Steamed short-grain rice, a bright cucumber or radish kimchi/pickled salad, and a sesame–scallion salad or simple garlic sautéed greens to add freshness and textural contrast.
Ingredients(21 items)
- 13 pounds beef short ribs (bone-in, 2-inch pieces)
- 212 fluid ounces Korean lager beer
- 34 tablespoons gochujang (Korean red chili paste)
- 43 tablespoons miso paste (white or red)
- 54 cloves garlic (minced)
- 62 tablespoons ginger (minced)
- 72 tablespoons soy sauce
- 81 tablespoon honey
- 91 tablespoon rice vinegar
- 102 cups beef stock
- 111 large onion (quartered)
- 123 dried shiitake mushrooms
- 132 tablespoons vegetable oil
- 141 teaspoon sesame oil
- 151 pound broccolini (trimmed)
- 160.5 cup fried shallots (store-bought or homemade)
- 170.25 cup heavy cream
- 181 teaspoon soy lecithin (for foam)
- 192 green onions (sliced thin)
- 201 teaspoon toasted sesame seeds
- 21Salt and black pepper to taste
Nutrition Information(per serving)
685
Calories
58g
Protein
18g
Carbs
42g
Fat
Instructions
- 1
Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
- 2
Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
- 3
Working in batches to avoid overcrowding, sear the short ribs for 3-4 minutes per side until deeply browned. Remove and set aside.
- 4
In the same pot, sauté the quartered onion for 2 minutes until lightly caramelized, then add minced garlic and ginger, cooking for 1 minute until fragrant.
- 5
Stir in the gochujang and miso paste, breaking them up and coating the aromatics for 2 minutes to toast the spices.
- 6
Deglaze the pot with the Korean lager beer, scraping up any browned bits, and let it simmer for 2 minutes to reduce slightly.
- 7
Return the short ribs to the pot and add the beef stock, dried shiitake mushrooms, soy sauce, honey, and rice vinegar.
- 8
Bring to a simmer, then cover with a lid and transfer to a preheated 325°F oven for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.
- 9
Remove the pot from the oven and transfer the short ribs to a serving plate. Strain the braising liquid through a fine-mesh sieve, discarding solids.
- 10
Return the strained liquid to the pot and simmer over medium heat for 8-10 minutes until reduced by one-third and slightly thickened. Taste and adjust seasoning with salt and pepper.
- 11
Prepare the miso foam: whisk together the heavy cream, remaining miso paste, and soy lecithin in a blender until smooth. Using an immersion blender, blend vigorously for 30 seconds to create a light foam. Let sit for 2 minutes.
- 12
Toss the broccolini with 1 teaspoon sesame oil, salt, and pepper. Char in a hot skillet or on a grill pan for 3-4 minutes until crispy and slightly blackened.
- 13
To plate: arrange the charred broccolini on a modern plate, place 2-3 short ribs alongside, and spoon the reduced braising sauce around the plate.
- 14
Top the short ribs with a generous spoonful of miso foam and garnish with fried shallots, sliced green onions, and toasted sesame seeds.
- 15
Serve immediately while the foam is still light and airy.
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