Kim Chee Braised Short Ribs

Featured in the Honolulu Star-Advertiser on June 30, 2021.
Recipe compliments of Chef Thomas Naylor, Wahi Aina owner, Waimea Valley

kimchee braised short ribs image


Kim Chee Braised Short Ribs

  • 1 medium onion, cut into 1-inch pieces
  • 1 large carrot, cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 1 bunch scallions, chopped
  • 1 (2-inch) piece ginger, sliced
  • 8 cloves garlic, smashed
  • 2 pounds boneless beef short ribs, thick cut, cut into 3-inch pieces
  • 2 tablespoons corn starch
  • 2 tablespoons vegetable oil
  • 2 tablespoons gochujang (Korean chili paste)
  • 1/2 cup tamari
  • 2 cups low-sodium beef broth
  • 1/4 cup brown sugar
  • 2 tablespoons rice wine vinegar


  1. In a 9-by-13-inch baking pan, place vegetables, scallions, ginger, and garlic.
  2. Coat beef with cornstarch.
  3. In a nonstick skillet, heat oil on medium-high, brown beef on all sides.
  4. Transfer to baking pan with vegetables.
  5. In a medium bowl, whisk together gochujang, tamari, broth, sugar, and vinegar.
  6. Pour over beef.
  7. Add enough water to cover bottom third of meat.
  8. Tightly cover pan with foil.
  9. Bake for 2 to 2-1/2 hours at 350°F, flipping beef over halfway through.

Serves 4.

Approximate Nutrient Analysis per serving:
1100 calories, 90 g fat, 37 g saturated fat, 170 mg cholesterol, greater than 2500 mg sodium, 30 g carbohydrate, 3 g fiber, 18 g sugar, 40 g protein


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