Recipe

Korean beef short ribs

  • 3 hrs 20 mins cooking
  • Serves 4
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Ingredients

Korean beef short ribs
  • 4 centimetre (20g) fresh ginger, peeled, grated
  • 1 green onion, trimmed, cut into 10cm lengths
  • 2 clove garlic, peeled, crushed
  • 2 tablespoon korean chilli paste
  • 1 fresh bay leaf
  • 1/3 cup (80ml) light soy sauce
  • 1/4 cup (55g) firmly packed light brown sugar
  • 1/2 cup (125ml) beef stock
  • 1 kilogram beef short ribs
  • 5 fresh small red thai chillies
  • 2 cup (500ml) water
  • 1 (120g) carrot, peeled, thinly sliced
  • 1/2 (350g) wombok, finely shredded
  • 1 teaspoon toasted sesame seeds

Method

Korean beef short ribs
  • 1
    Preheat oven to 150°C.
  • 2
    Combine ginger, onion, garlic, paste, bay leaf, sauce, sugar, stock, beef and chillies in large casserole dish. Cover with foil and roast 1 hour. Stir in the water; cook, covered, a further 2 hours.
  • 3
    Add carrot to dish; cook, covered, 20 minutes. Season to taste.
  • 4
    Divide wombok between four bowls. Top with beef mixture; serve sprinkled with seeds

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