Korean Fried Beef

A classic dish with a beefy Korean twist. Acclaimed NYC chef Esther Choi shows you how to make lip-smackin', extra-crispy Korean Fried Beef ribs.

1 pound beef Back Ribs, 3-4" long, cut individually
1 pound beef Chuck Short Ribs, 1-3" long, cut individually
1 pound beef Chuck Short Ribs, Boneless, cut individually
1-1/2 cups ice water
2 cups cornstarch, divided
2 cups all-purpose flour, divided
1 teaspoon kosher salt
1/8 teaspoon pepper
1 teaspoon black and white sesame seeds

Braising Liquid:
1-1/2 quarts water
1 cup soy sauce
1/2 cup sugar
1/4 cup mirin (rice wine)
1/4 cup sesame oil
4 garlic cloves

Gochujang Sauce:
1/2 cup Korean fermented red chili sauce (Gochujang)
1/4 cup honey
1/4 cup sesame oil
2 tablespoons soy sauce
1 lemon, juiced
2 teaspoons minced garlic
1/2 teaspoon fresh minced ginger

Braising Liquid:

1. Combine all Braising Liquid ingredients in a large pot; bring to a boil on high heat. Add beef Back Ribs, Chuck Short Ribs and Chuck Short Ribs, Boneless; bring back to a boil. Reduce heat to simmer; cook 1 to 1-1/ 2 hours until ribs are fork-tender and still on the bone. Remove ribs from Braising Liquid and place on wire cooling rack; discard Braising Liquid. Refrigerate ribs 10 minutes or until cool to the touch.

Gochujang Sauce:

2. Meanwhile, prepare the Gochujang Sauce. Mix together Gochujang, honey, oil, soy, lemon juice, garlic and ginger in small saucepan until well blended. Heat on medium-high heat; bring to a boil. Reduce heat to low; simmer 4 to 7 minutes until sauce thickens. Remove from heat; keep warm.


3. Heat countertop fryer to 350°F per manufacturer's instructions. Combine ice water, 1 cup cornstarch, 1 cup flour, salt and pepper in medium bowl; whisk until smooth. Place remaining 1 cup cornstarch and remaining 1 cup flour in second medium bowl; mix to combine. Dip each rib into dry flour mixture then into wet flour mixture.

4. Lift ribs out of wet flour mixture one at a time, letting excess batter drip back into the bowl and gently place in preheated oil. Cook ribs 3 to 4 minutes. Remove from oil; cool 2 minutes. Gently place rib back into oil; cook 3 minutes (double fry). Drain on paper towels. Fry in batches, as needed to avoid overcrowding the fryer.

5. Paint each rib with Gochujang Sauce using a pastry brush. Be careful not to smother the beef in sauce. Garnish ribs with sesame seeds and serve with remaining Gochujang Sauce.

Nutrition information per serving, 3 ounces cooked beef: 753 Calories; 259.2 Calories from fat; 28.8g Total Fat (9.4 g Saturated Fat; 0.7 g Trans Fat; 5.1 g Polyunsaturated Fat; 12.8 g Monounsaturated Fat;) 68 mg Cholesterol; 1371 mg Sodium; 99 g Total Carbohydrate; 1.7 g Dietary Fiber; 20.5 g Total Sugars; 25 g Protein; 13.2 g Added Sugars; 29.6 mg Calcium; 4.2 mg Iron; 285 mg Potassium; 4.8 IU Vitamin D; 0.4 mg Riboflavin; 5.5 mg Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 189 mg Phosphorus; 6.3 mg Zinc; 35.6 mcg Selenium; 44 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6.

Esther Choi
Chef Esther Choi