Korean Apple Short Ribs
One pot braised Korean apple short ribs! Served with rice and lettuce wraps. SO easy to make, minimal pantry ingredients and tastes just.. amazing. It starts with browned short ribs, aromatics and soy/sesame/mirin. I’m using Autumn Glory apples for this, too – it helps balance out the dish and brings in some sweetness. SO good.
I love that this recipe relies heavily on pantry staples and all you’d really need to get is the short rib. The short ribs can be changed as well, use whatever meat you are able to get your hands on!
- 1 tablespoon vegetable oil
- 1 pound short rib
- 1 Autumn Glory apple chopped
- 1 head of garlic cut in half (skin on)
- 1/2 cup soy sauce
- 2 cups water or broth
- 1 tablespoon mirin
- 3 tablespoons seseame oil
- salt and pepper to taste
- assorted little gem/butter lettuce for wraps
- 2 cups rice for serving
- In a dutch oven or deep pot, heat vegetable oil and brown your short ribs on all sides. Remove your short ribs from the pot and set aside. If there is a lot of oil, remove some but keep about 1 tablespoon to mix the rest of your ingredients.
- Next, in that same pot, add your chopped onions, garlic and apples and mix well for about 10-15 minutes.
- Next add your soy sauce, mirin and sesame oil. Stir well to combine. Finish off the braise with water or broth. Let braised and simmer on medium-low for about 5-6 hours until fork tender.
- While it’s braising, you can assemble your white rice and wash your lettuce.
- Once done, plate your short ribs and spoon over the sauce and serve with rice and lettuce wraps.
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This blog post is sponsored by Autumn Glory Apple. Thank you for supporting the sponsors that allow Lindsey Eats LA to continue making delicious recipes!