Korean beef short ribs
Oct 31, 2010 1:00pm- 3 hrs 20 mins cooking
- Serves 4
Print
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
- 1Preheat oven to 150°C.
- 2Combine 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.
- 3Add carrot to dish; cook, covered, 20 minutes. Season to taste.
- 4Divide wombok between four bowls. Top with beef mixture; serve sprinkled with seeds