Korean sticky short rib recipe Swipe to the last slide for a meat pull This …

Korean sticky short rib recipe

Swipe to the last slide for a meat pull ️️️

This is one of my favourite dishes I’ve recently cooked up and it is super simple! The short ribs are so tender and fall off the bone (gifted by ), and the sauce is sweet and sticky with a little kick. I served mine with beef dripping rice and pickled cucumber. Save to recreate!

Ingredients (2-3 people):
4 large beef short ribs
1 onion, finely chopped
3 cloves garlic, finely chopped
2cm piece of ginger, grated
1tbsp dark soy sauce
2 tbsp light soy sauce
1/2 a lime, juiced
3 tbsp rice wine
1 tsp sesame oil
1 tbsp sesame seeds
3 tbsp gochujang
3 tbsp sugar (brown ideally)
1 red chilli, seeds removed and finely chopped (optional if you want more heat)
1 pint water (~500ml)

Method:
1. Put your oven to 160 degrees. In a pan with a little oil on a medium heat, sear your short ribs until golden on each side. Remove from the pan.
2. Add your onions and fry for 2 mins, add you garlic and ginger and fry for another 2. Add all of the other ingredients, then bring to a simmer. Put a lid/foil on your dish and put in the oven for 4-5 hours.
3. Every 1-2 hours, check the meat and turn the short ribs over. If the pan gets dry and starts to burn add more water. When the meat pulls away easily it is done. Remove the short ribs from the pan and put them on a serving dish. Skim as much fat as you can from the sauce and discard (or fry your rice in it). If your sauce is sticky and thick you can serve it now, if it’s a little runny simmer it on the hob and reduce it to the right thickness. Serve poured over the ribs!

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