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Sous Vide Short Rib Korean Lettuce Wraps Recipe

I love to serve sous vide short ribs in the Korean BBQ style with lettuce wraps, kimchi, and pickled vegetables. It's a light meal that fills you up but doesn't leave you feeling sluggish afterwards. Serving them family style so people can make their own wraps is a great way for everyone to get exactly what they want. Plus it is always a blast to eat with your hands!

Sous vide short rib korean wraps assembled

Sous vide short ribs are a classic "must make" sous vide dish. Due to the high fat content they can be cooked anywhere from 131°F to 185°F (55°C to 85°C) for 12 hours to 3 days and the final dish will greatly depend on the time and temperature you use. The end result will range from a chewy steak to a traditional braise-like texture, or anything in between. For this recipe we want a medium-rare steak-like texture so the short ribs are cooked at 131°F (55°C) for 48 to 72 hours.

The longer the short ribs cook, the more tender they become so a 48 hour cook will be firmer than a 72 hour cook. You can follow this recipe for many other tough cuts of meat, such as chuck, top and bottom round, or shank, just adjust the timing in-line with what is in the cooking times.

Korean sous vide short rib spice h

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide short rib korean lettuce wraps recipe you can check out the following.

Sous Vide Short Rib Korean Lettuce Wraps Recipe

  • Published: February 14, 2017
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 48 to 72 Hours
  • Cooks: 131°F (55°C) for 48 to 72 hours
  • Serves: 4

Ingredients for Sous Vide Short Rib Korean Lettuce Wraps

Sous vide short rib korean wraps lettuce
  • For the Short Ribs

  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon ancho chili powder
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon black pepper
  • 2 pounds short ribs (900 grams)
  • To Assemble

  • Leafy lettuce, such as bibb or romaine
  • Kimchi
  • Pickled cucumbers
  • Assorted vegetables
  • Gochujang or other hot sauce

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Cooking Instructions for Sous Vide Short Rib Korean Lettuce Wraps

For the Short Ribs

Preheat a water bath to 131°F (55°C).

Combine all the spices in a bowl and mix well. Lightly coat the short ribs with the spices then place in a sous vide bag. Seal the bag then cook for 48 to 72 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Remove the cooked short ribs from the bag and dry the meat well. Quickly sear the steak then cut it into strips.

Sous vide short rib korean wraps seared

Serve everything family-style on the table, allowing people to assemble their own combination of meat, condiments, and sides on the lettuce wraps.

Sous vide short rib korean wraps spread

Want Great Sous Vide Recipes?

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My best selling sous vide cookbook will help you master sous vide and can be used as a reference for more than 80 cuts of meat and vegetables. It is also filled with inspiring recipes to get you on your way to sous vide success!

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Sous Vide Short Rib Korean Lettuce Wraps Recipe

PT60H 4 Ingredients: 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon ginger powder 1/2teaspoons ancho chili powder 1/4 teaspoon chipotle chili powder 1/4 teaspoon black pepper 2 pounds short ribs (900 grams) Leafy lettuce such as bibb or romaine Kimchi Pickled cucumbers Assorted vegetables Gochujang or other hot sauce
4.6667 stars - based on 12 reviews
72 hour short ribs are a classic must-make dish and I love to serve sous vide short ribs in the Korean BBQ style with lettuce wraps, kimchi, and pickled vegetables.
1 Serving