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Home > Restaurants > Recipes > Soy-Braised Short Rib With Black Rice, Chestnuts, and Kimchee

Soy-Braised Short Rib With Black Rice, Chestnuts, and Kimchee

Provided by: Chef Sohui Kim
Served at: The Good Fork

  • Type of Dish: Main Courses
  • Servings: 2
  • Cuisine: Asian
  • Reader Rating: Write a Review

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4-5 pounds, 5” by 2” bone-in short ribs
salt and pepper to season
1 tablespoon canola oil
1 large onion, diced
3 cloves of garlic, crushed
1-inch slice of ginger
1 cup red wine
1/2 cup brown sugar
3/4 cup soy sauce
1/2 cup of mirin
2 cups water (or chicken stock)
1/2 cup diced Korean pickled daikon or kimchee

Black rice (available at Asian markets)
Pat of butter
Crushed chestnuts


In a rondeau. Season ribs lightly with salt and pepper (as soy is salty) on all sides, and sear well on all sides. Set aside.

In same rondeau, add a little canola oil and sauté diced onion, crushed garlic, and the ginger for 5 minutes, until soft.

Add red wine and let reduce by half.

Add brown sugar, soy sauce, mirin along with water (or chicken stock, if using) and bring to boil. Give a taste- should be nice and sweet and salty.

Add diced pickled daikon or kimchee (optional)

Add back the ribs. Liquid should come up at least 3/4 up the sides of ribs. Reduce to slow, low simmer for 2 1/2 hours, covered. Check after 2 hours to see if it’s falling off the bone but not falling apart.

Strain sauce and skim off fat.

Serve rib with bone on a mound of black rice with three points of fresh julienned kimchee around it with sauce. Top with pat of butter and crushed chestnuts.

(Published 2008)

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