Combine "bomb braised short ribs" with "ssamjang steak"

nasv

Hi community, I am wanting to braise short ribs similar to the method in the
"bomb braised short ribs" approached which is about 167F for 24h for a more succulent texture. That recipe has a more classic French flavoring with mire poix and a red wine reduction. I like that approach, but I am thinking of going for the "pan-Asian" flavor profile that's in the ssamjang steak.

I have never cooked with ssamjang, so I'm unsure if there are ill effects or other considerations when cooking with these ingredients sousvide for 24h. Any insight or tips with perhaps using the ssamjang marinade approach to do the short ribs for 24h at 167F?

Happy Holidays!

-Nico

meyer8863

Hey there Nico! Did you ever end up cooking this recipe you were asking about? I’m thinking about doing the same thing with beef chuck, but I haven’t worked with ssamjang either.

Thanks!