Korean Braised Beef Short Ribs

한우갈비찜  han-ugalbijjim

Korean Braised Beef Short Ribs

Prep time: 10 mins

Cook time: 90 mins

Yield: 2 to 3 serves

Ingredients:

● 700 gm beef short ribs

● salt, to taste

● pepper, to taste

● 4 slices ginger

● 1 clove garlic, sliced

● 3½ cup water

● 1 pear

● 800 gm radish

● 1 red chilli, sliced

● 1 sprig coriander, roughly chopped

● cooked rice noodles, to serve, optional

Seasonings:

● 1 Tbsp light soy sauce

● salt, to taste

Method:

1. Peel and core the pear. Roughly chop and process it in a food processor into puree. Generously season the beef short ribs with salt and pepper. Set aside.

2. Heat oil in a heavy based pot over medium high heat. Place the beef ribs in one layer and cook until both sides are lightly brown. Discard excess oil. Push to the sides. Sauté ginger and garlic until fragrant.

3. Pour in the water, pear. Increase heat to high. Cover and bring to boil. Reduce heat to simmer until the ribs are softened enough, about 40 minutes. The meat should be easily popped in with a chopstick at this stage.

4. While cooking the ribs, peel the radish and roughly cut into chunks. When the beef is softened, add the radish. Continue to cook until the radish turns tender about 20 minutes.

5. Stir in the seasonings. Add red chilli and coriander on top. Serve hot, with cooked rice noodles if you like.

Notes:

The cooking time of beef ribs depends on their size.

The amount of water used depends on the power of your stove and the material of your pot. If the water dries up too quickly but the beef ribs are not tender enough, you might replenish some boiling water and continue to cook.

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