Slow Cooked Korean Beef Ribs
Prep Time
30 minutes Cook Time
2 hours 40 minutes Servings
4–6 servings What You Need
1.5kg beef short ribs
½ cup sugar
¼ cup Fountain Soy Sauce
1 tbsp Fountain Hot Chilli Sauce
1 tbsp cooking sake
1 tsp ground white pepper
3 tbsp sesame oil
1 brown onion, roughly chopped
6 cloves garlic, crushed
1 cm piece ginger, grated
3 green onions, sliced
1 nashi pear, peeled, chopped
Sesame oil and steamed rice, to serve
Pickled Vegetables:
1/3 cup (80ml) rice wine vinegar
2 tsp caster sugar
¼ tsp ground white pepper
1 carrot, peeled
100g daikon radish, peeled
4 red radishes, trimmed
2 green onions, trimmed
1 Lebanese cucumber
6 shitake mushrooms
Make It
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Place the ribs in a large bowl and cover with cold water. Set aside in fridge for 30 minutes. Drain, discarding water. Return ribs to dish.
Add sugar and massage into meat, allowing to stand for 10 minutes. Meanwhile, place Fountain Soy Sauce, Fountain Soy & Honey Sauce, Fountain Hot Chilli Sauce, remaining ingredients and ½ cup water in a blender and blend. Add to the ribs, turning to coat. Place in the fridge for several hours or overnight.
For pickled vegetables: combine rice wine vinegar, sugar and pepper in a bowl. Cut carrot, radishes, green onions and cucumber into thin matchsticks. Remove stems from shitake mushrooms and cut into thin matchsticks. Add to vinegar mix, stir to coat. Set aside for 2 hours.
Pre-heat oven to 180°C. Place ribs and marinate in a casserole dish, cover with baking paper and a tight lid. Bake in pre-heated oven, turning occasionally, for 2 hours or until meat is tender.
Drizzle with sesame oil and serve the ribs with pickled vegetables and steamed rice if desired. Enjoy!
