Tender short ribs in a rich and fragrant Korean-style sauce served with fresh pickled carrot and onions on soft steamed bao buns.
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Ingredients
Method
1.Soak beef ribs in cold water for 1 hour; drain well.
2.Meanwhile, place onion, pear and garlic in mixing bowl; blend for 10 sec/speed 6 until a chunky puree. Scrape down the side of bowl. Add ½ cup (125g) water, soy sauce, honey, gochujang, sesame oil and 2 tablespoons of the vinegar; cook for 5 min/steam mode/speed 2 or until simmering.
3.Drain ribs and add to mixing bowl with daikon; cook for 120 min/100°C/reverse/stir mode or until meat falls off the bone and can be shredded with a fork.
4.Strain mixture, reserving both solids and liquid; discard bones. Shred meat with two forks. Return liquid to mixing bowl; cook for 15 min/steam mode/speed 3, without measuring cup inserted into lid, or until reduced by half. Add enough of the sauce to shredded meat mixture to bind.
5.Combine remaining vinegar, the carrot and green onion in a small bowl; season.
6.Serve beef mixture with warm bao buns (see tips) and carrot mixture, scattered with sesame seeds and coriander leaves, drizzled with the remaining sauce.
Ask your butcher to cut the ribs crossways through the bone into shorter pieces, to make it easier to fit them into the mixing bowl.
Gochujang is a spicy, savoury and sweet fermented chilli paste that adds a real depth of flavour to this dish. It is available in Asian grocery stores and some supermarkets.
You can heat the bao buns in the steaming dish while the sauce is reducing.
Note
