Beef short ribs Korean style

Recipe : Oven roasted short ribs in the Korean style

2 short ribs, cut about 1/2 inch thick and about 6 - 8 inches in length

1 tbsp peanut oil

1 onion, peeled and finely sliced

1 bell pepper, seeded and finely shredded

1/2 carrot, scrubbed clean and cut into slices

2 cloves garlic, left whole

a handful of chives, snipped into small pieces

4 tbsp gochujang paste

2 tsp rice wine vinegar

1 tsp raw cane sugar

1 tsp soy sauce

1/2 tsp red pepper flakes

Mix together the gochujang sauce, vinegar, sugar, soy sauce and pepper flakes. Mix well and set aside.

Heat the peanut oil in a frying pan over high heat and add the ribs when the oil is very hot. Sear the ribs until browned on both sides.

Preheat the oven to 375oF.

Place the onion, bell pepper, carrot and garlic cloves into a baking dish and lay the beef on top. 

Spread the mixed sauce ingredients all over the ribs and sprinkle the chives over the top.

Bake the ribs for about 1 hour to 1.5 hours until they are very tender. Remove from the baking tray, cover with foil and set aside.

Remove the vegetables from the tray with a slotted spoon and drain on kitchen towel. Keep warm.

You should be left with a sauce which is quite oily with the fat floating on the top. Either use a separating jug to separate the oil and juices or try to spoon off as much of the oil as you can. Pour the juice (without oil) into a small saucepan and boil fairly rapidly over a high heat until thickened. I added another tsp of gochujang sauce, but you don't need to, although some more chopped chives would be nice.

Serve each person one rib with some vegetables laid on top and some sauce poured over. We had a baked potato with ours, but some white or brown rice would also be good as a plain accompaniment to all that rich flavour and to soak up the sauce. You could slice the meat from the bones and serve it with lettuce leaves, a la Bulgogi, Korean style, just don't forget to add some kimchi.

Recipe taken from this original post