Short ribs, Korean style
plenty for 4 – 8 people depending on appetite and other items being served
1kg of short ribs cut into around 8cm pieces
1 medium onion, thinly sliced vertically
4 large cloves garlic, sliced
5 cm ginger, finely grated
200ml beef stock
120ml soy sauce or tamari
50g soft brown sugar
2 tbs rice wine vinegar (or white wine vinegar)
1 – 2 tablespoons gochujang (fermented Korean chile paste) or any chile paste
1 tablespoon dark (toasted) sesame oil
2 tbs rape seed oil
salt and black pepper
2 tablespoons corn flour
6 spring onion, sliced
2 tablespoons toasted sesame seeds
Casserole dish to fit all ingredients with fitting lid
- Heat the oil in the casserole and brown the ribs.
- Remove the ribs.
- Add the onion, garlic and ginger to the pan and cook gently for a couple of minutes.
- Add the beef stock, soy sauce, sugar, vinegar, chili paste, and sesame oil.
- Bring to a gentle simmer, add ribs and pop in oven for 3 – 4 hours.
- Remove from oven, remove ribs, mix corn flour to a paste with water and add to liquid – bring to a gentle simmer and allow to thicken slightly. Taste and adjust seasoning as necessary.
- Place ribs on a warmed dish, cover with the sauce and garnish with spring onions and toasted sesame seeds.
Delicious with purple sprouting and rice.
This is perfect cooked in a slow cooker.