Ingredients

Method

1. 1. Blanch and braise the ribs Bring a large pot of water to a rolling boil and add the short ribs. Blanch for 3–4 minutes, then drain and rinse under cold water. This step removes blood and marrow that can cloud the braising liquid and muddy the final flavor. Return the ribs to the pot with fresh water, onion, garlic, ginger, dried mushroom, soy sauce, sugar and rice vinegar. Bring to a simmer, skimming any foam that rises. Cover and simmer for 90–120 minutes until the meat is fork-tender and pulls easily from the bone.

   Watch for: Press the meat with a wooden spoon; it should shred easily. The braising liquid will have reduced and deepened in color.

   Tip: Blanching clears impurities that would otherwise cloud the braise and result in a muddy, less clean-tasting final dish.

2. 2. Drain and pat the ribs dry Remove the ribs with a slotted spoon and place them on a wire rack set over a baking tray. Reserve 2 tablespoons of the braising liquid for the glaze. Pat the ribs dry thoroughly with paper towels; moisture on the surface will turn to steam under heat instead of allowing the glaze to char and crisp.

   Watch for: The meat surface should feel dry to the touch before you apply the glaze.

3. 3. Mix the glaze In a small bowl, whisk together gochujang, 7-pot chilli powder, honey, soy sauce, sesame oil, minced garlic, ginger and the reserved braising liquid. Stir until smooth. The mixture should be thick and spreadable, deep red-brown, with visible chilli specks. If it feels too stiff, loosen it with a few drops of water.

   Watch for: The glaze should have the consistency of thick paste and coat a spoon.

4. 4. Coat ribs and char under high heat Position an oven rack 10 cm below the broiler and set it to maximum. Brush or spoon the glaze evenly over all sides of each rib. Arrange them on the baking tray in a single layer and broil for 6–8 minutes, watching closely. The glaze will bubble, darken and blacken at the edges. If your broiler heat is uneven, rotate the tray halfway through.

   Watch for: The glaze should be glossy and blackened in spots. The air will smell intensely smoky and pungent from the chilli burn—this is the char developing and caramelizing.

   Tip: If using a grill or grill pan over high heat (medium-high for a wok over open flame), oil the surface lightly and sear the glazed ribs 3–4 minutes per side until deeply caramelized and crisp. If your broiler runs cool, move the rack closer; the goal is rapid, fierce blistering rather than slow cooking.

5. 5. Finish and serve Transfer the ribs to a serving platter and scatter toasted sesame seeds and sliced spring onion over the top. Serve immediately while the exterior is still crisp and hot.