Short Ribs, Korean style

March 7, 2019 By Sandy

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.

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