Recipe Korean soy-braised beef short ribs : Hearty Dishes and Tasty

Recipe Korean soy-braised beef short ribs : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Korean soy-braised beef short ribs has been designed to be as simple and easy as possible to put into practice. With 7:25 prep, 6 serving, Advanced level.

Cook up a winter feast with these slow-cooked Korean soy-braised beef ribs.

Ingredients:

  • 1.5kg beef short ribs, cut between bones
  • 1.25L (5 cups) cold water
  • 2cm piece fresh ginger
  • 5 garlic cloves, peeled
  • 1 brown onion, coarsely chopped
  • 1/2 nashi pear, peeled, coarsely chopped
  • 185ml (3/4 cup) soy sauce
  • 80ml (1/3 cup) mirin
  • 55g (1/4 cup) caster sugar
  • 1/4 teaspoon ground pepper
  • 1 tablespoon rice syrup or glucose
  • 1 large carrot, peeled, cut into 5cm pieces, edges rounded
  • 200g (1 cup) white radish (daikon), cut into 5cm pieces, edges rounded
  • 6 dried shiitake mushrooms, soaked in cold water for 30 minutes, stems removed
  • 1 tablespoon sesame oil
  • Steamed rice, to serve (optional)

Method

  • Step 1
    Place the ribs in a large bowl and cover with cold water. Set aside for 1 hour to soak. Drain. Half-fill a large saucepan with water and bring to the boil over high heat. Add the ribs and cook for 5 minutes. Drain. Gently wash the ribs with cold water to remove any scum and fat.
  • Step 2
    Clean the pan. Fill the pot with the 1.25L cold water. Add the ribs and bring to the boil over high heat. Skim off any scum that floats to the surface. Add ginger and 3 of the garlic cloves. Reduce heat to low and simmer, partially covered, for 1 hour 15 minutes or until just tender.
  • Step 3
    Meanwhile, place the onion, pear and remaining garlic in a blender and blend until chopped. Add the soy sauce, mirin, sugar, pepper and rice syrup to the blender and blend to combine. Transfer to a jug and set aside until required.
  • Step 4
    Use a slotted spoon to transfer the ribs to a large bowl. Add the onion mixture. Stir to coat. Strain the broth into a separate bowl (you should have about 2 cups of liquid). Discard the ginger and garlic. Set the broth and ribs aside to cool to room temperature. Cover with plastic wrap. Place in the fridge overnight or until the broth is chilled and there is a layer of solid fat on top.
  • Step 5
    Use a large spoon to remove the layer of fat from the surface and discard. Place the broth and marinated ribs in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer, uncovered, for 35 minutes. Add carrot, radish and mushroom. Simmer gently for a further 1 hour or until the ribs are tender and the sauce has reduced and thickened. Stir in the sesame oil and serve the ribs with steamed rice, if using.

Korean soy-braised beef short ribs

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