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Slow-braised Korean short ribs

  • serves 4
  • A little effort

This recipe for slow-braised Korean short ribs uses gochujang - a Korean paste made from hot red peppers and fermented soy beans which gives a savoury, spicy umami depth. Plus instructions on how to make them in a slow cooker.

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Ingredients

  • single beef short ribs 8, approx 8cm long each
  • oil for frying
  • spring onions 1 bunch, finely chopped
  • garlic 4 cloves, crushed
  • ginger 3cm piece, finely grated 
  • rice wine vinegar 4 tbsp
  • lime 1, juiced
  • gochujang 3 tbsp
  • soy sauce 2 tbsp
  • soft brown sugar 4 tbsp
  • sesame oil 1 tbsp
  • sesame seeds 1 tbsp, ground with a pestle and mortar
  • cooked basmati rice to serve
  • rice vinegar 4 tbsp
  • sesame oil
  • golden caster sugar 2 tsp
  • red chilli ½, finely diced
  • garlic 1 clove, halved
  • small ridge cucumbers 2, or use 1/2 a normal 

Method

  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Heat 2 tbsp oil in a large non-stick frying pan then brown the ribs in batches, getting a good dark colour and rendering down as much fat as you can. Pour away the fat as you cook.

  • Step 2

    Put the spring onions, garlic and ginger in a large ovenproof pot with a lid where the ribs will sit in a single layer.Add the rest of the ingredients and 750ml water. Cover and cook in the oven for 4 hours.

  • Step 3

    Carefully remove the ribs, then cool. Chill the cooking liquid until the fat settles and hardens on top. If you can do this the day before, great. If not, start in the morning and a couple of hours in the fridge should do it.

  • Step 4

    To make the pickles, mix the vinegar, 2 tbsp oil, sugar, chilli and garlic. Cut some stripes of skin from the cucumber using a peeler, and cut into discs. Toss with the liquid and chill (remove the garlic before serving).

  • Step 5

    When the fat has solidified, scoop it off the top and discard. Put the pot back on the heat and simmer the sauce if you want to thicken it.Add the ribs and cook, turning in the liquid until heated. Serve with rice and pickles.

Additional Information

TO MAKE IN A SLOW COOKER . . .

COOKS TIP: Use 6-8 short ribs depending on the size of your slow cooker, we tested with 6 as our cooker wouldn't fit 8 in a single layer. This will ensure they cook evenly in the sauce.

If your slow cooker has a sear or fry button, fry the ribs in batches on this setting, then spoon out the fat left in the pan if you need to. If your slow cooker doesn't have this setting, fry in a large frying pan in batches, and add to the slow cooker once seared. Pour away any fat in the frying pan.

Continue with the above method, reducing the water added to 400-500ml depending on how many ribs your making. The liquid should mostly cover the ribs in the pan.

Cook on low for 8 hours, until the ribs are falling apart.

Follow the cooling and straining off the fat method above (we removed the whole pot from the slow cooker and chilled the meat in this, if your slow cooker doesn't disassemble, once cooled pour into a sealable container and chill.)

Transfer back to the slow cooker, if your machine has a simmer or reduce function, and cook until the sauce has thickened slightly. Alternatively, transfer to a stock pan or casserole, and simmer on a low heat until reduced.

Nutritional Information

  • Kcals 717
  • Fat 50.6g
  • Saturates 17.3g
  • Carbs 29.2g
  • Fibre 3g
  • Protein 34.9g
  • Salt 2.1g
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