Honey & Gochujang Lamb Riblets
Jonah Chusid
May 24, 2026
Miso x Soy Wagyu Short Ribs
Jonah Chusid
Jan 14, 2024
This dish is a slow-braised love letter to umami — sweet, spicy gochujang melts into honey and sesame oil to glaze tender lamb riblets, while Japanese yams soak up every drop of the sauce underneath. Three hours in a low oven does all the work, leaving you with fall-off-the-bone meat and silky, caramelized yams that practically melt on the fork.
These miso-soy braised Wagyu short ribs are rich, umami-packed, and slow-cooked until the beef is melt-in-your-mouth tender. The savory miso and soy base elevates each bite with deep, complex flavor perfect for a satisfying dinner.
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