Ingredients
Beef Short Rib
OilLeek
1 x Leek or Spring Onions
4 x Garlic Cloves
Ginger (thumb sized) - grated
4 tbsp Rice Wine Vinegar
3 tbsp Gochuyang or Korean BBQ Sauce
2 tbsp Soy Sauce4 tbsp Soft Brown Sugar
1 tbsp Sesame Oil
1 tbsp Sesame Seeds - ground
Bed
Cooked Basmati Rice to serve
Corriander
Pickles
4 tbsp Rice Vinegar
1 tbsp Sesame Oil
2 tsp Brown Sugar
1 Garlic Clove (peeled and halved)
1/2 Cucumber
Radishes
Red Onion
Directions
Heat Oven to 160°C Fan / 140°C / Gas 3
Heat 2 tbsp Oil in a large ove proof pot with lid. Brown the ribs till Dark.Pour
Pour off any excess fat and remove ribs. Add leeks/spring onions, garlic and ginger.
Add the rest of the ingrediants and 750ml of water.
Put the ribs back in, cover and cook in oven for 4 hours.
After 4 hours
Remove the bones, skim the fat off the top. Simmer and reduce if required.
Add more Korean sauce if required, to taste.
For the Pickle
Mix vinegar, oil, sugar and garlic in a bowl.
Add thin slices of the vegetables, toss and chill.
Remove garlic before serving.
Recipe Note
Serve with a scoop of basmati rice for a delicious Korean dish!