Braised Bulgogi, Beef Short Rib or Chicken Thigh

Braised Bulgogi, Beef Short Rib or Chicken Thigh

Serves: Serves 4 generously, about 8 bao buns or a main course with rice

Choose Your Protein 

• Beef: 900 g (2 lb) bone-in short rib, English cut (about 3" pieces) 

• Chicken: 900 g (2 lb) boneless, skinless chicken thighs, trimmed

Braising Sauce

• 3 tbsp gochujang 

• 4 tbsp soy sauce 

• 3 tbsp brown sugar or 2 ½ tbsp honey 

• ¼ cup (60 ml) rice wine or mirin 

• 2 tbsp sesame oil 

• 1 medium onion, sliced thin 

• 1 tbsp minced fresh ginger 

• 1 tbsp minced garlic 

• ½ tsp Korean chili flakes (optional) 

• 1 ½ cups (360 ml) beef or chicken stock (depending on protein) 

• 1 tbsp toasted sesame seeds 

Method 

1. Sear the Protein: Pat meat dry. Heat a heavy pot or Dutch oven with a splash of oil. Sear beef short ribs until deep brown, or chicken thighs until golden (don’t cook through). Remove to a plate. 

2. Build the Sauce: In the same pot, sauté onions until softened (5 min). Add garlic & ginger, cook 1 min. Stir in gochujang, soy sauce, sugar/honey, rice wine, sesame oil. Add stock, scrape up browned bits. 

3. Braise: Return meat to the pot. Cover and simmer gently — Beef: 3–3.5 hours until fork-tender. Chicken: 1–1.5 hours until very tender. 

4. Shred & Reduce: Remove meat, shred into bite-size pieces. Skim fat from sauce, simmer until glossy and slightly thickened. Toss shredded meat back into sauce. Adjust seasoning. 

5. Serve: Spoon into bao buns or over rice. Garnish with sliced green onions & sesame seeds. Tips • Can be made 1–2 days ahead — the flavor deepens. • Pairs perfectly with quick-pickled cucumber or daikon. • Works great as lettuce wraps if you skip the buns.