Korean Braised Beef

SARSAYA® Oyster Sauce


  • 5 cups (1250ml) Water
  • 2 Tbsps. (30ml) Vinegar, cane
  • 5 Tbsps. (75ml) Soy sauce
  • 1 pack (30g) SARSAYA® Oyster Sauce
  • 3 Tbsps. (45g) Sugar, brown
  • 2 Tbsps. (30ml) Cooking oil
  • 1 kilo (1000g) Beef, short rib
  • 1 Tbsp. (10g) Garlic, minced
  • 1 Tbsp. (15g) Ginger, strips
  • 1 cup (150g) Radish, big dice
  • 1 cup (150g) Carrot, big dice
  • 1/2 cup (70g) Shiitake mushroom, canned, sliced
  • 1 Tbsp. (15ml) Sesame oil


  1. MIX. On a mixing bowl, pour water and add in cane vinegar, soy sauce, SARSAYA® Oyster Sauce, and sugar, mix until dissolved.
  2. SEAR. On a deep hot pan/casserole, add oil and sear the beef short ribs until brown.
  3. SAUTE. Add in garlic and ginger, saute well.
  4. BOIL & SIMMER. Mix in the sauce mixture and let it boil then turn down to simmer. When the sauce is already reduced by half, mix in carrot, radish, and shitake mushroom. Continue cooking until the beef is tender and sauce is thick. Lastly, finish with sesame oil and serve hot.

Cooking Tips

If the beef short ribs are still tough, you may add in more water and let it continue boiling.

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ajinomoto cooking_time  Cooking Time: 45 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 12 ajinomoto size  Serving size: 1/2 cup (100g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
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Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Beef is an excellent source of various vitamins and minerals such as B12, Zinc, Selenium, Iron, Niacin, and Vitamin B6.


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