Slow Braised Korean Beef Ribs
It’s been a while!
So, I’m going to start posting some recipes again. I’m not sure how regularly but will also be posting more on instagram @paulb_rwk – apparently it’s some new fangled social media thing!
Anyway, to kick things off again I’m starting with a delicious slow cooker recipe with great spicy sweet flavours. The ingredient that really adds to the authentic Korean flavour is Gochujang Chilli paste, which used to be hard to get hold of (previously I procured some in a oriental supermarket), but now many supermarkets sell it, including Waitrose https://www.waitrose.com/ecom/products/cooks-ingredients-chilli-paste/888413-457274-457275 .
So to start with, the ribs! I’ve got a fantastic butchers close by called Carnivores, which has the most amazing meat http://www.carnivorefoods.com/. I picked up four short ribs (and lots of other goodies)!
To start i browned the ribs in a pan to get the Malliard reaction going https://en.m.wikipedia.org/wiki/Maillard_reaction.
In the same pan after the ribs were browned (and had rendered out some of the delicious beefy fat) I added some chopped onions garlic and ginger. I also added some carrots, although that’s not usually in the dish, but I like the sweetness the carrot adds.
Once all the vegetables are sweated down I added some Gochujang Chilli paste, soy sauce, sesame oil, rice vinegar, honey, brown sugar and about a cup of beef stock.
After that it was all into the slow cooker for 10 hours.
After an agonising 10 hours (the smell was amazing), I reduced the sauce down and added a little cornflour to thicken it to a rich sticky consistency.
Then I served the ribs, garnished with spring onions, fried shallots and coriander.
The ribs were fall apart delicious and spicy sweet. I served with jasmine rice and steamed broccoli.
Foodies 100
Rowanwood Kitchen 