Name: Slow-braised Korean short ribs
Total time: 4 h 30 min
Yield: Serves 4
Cuisine: Korean
Ingredients: 8 single beef short ribs, approx 8cm long each; for frying oil; 1 bunch spring onions, finely chopped; 4 cloves garlic, crushed; 3cm piece ginger, finely grated; 4 tbsp rice wine vinegar; 1 lime, juiced; 3 tbsp gochujang; 2 tbsp soy sauce; 4 tbsp soft brown sugar; 1 tbsp sesame oil; 1 tbsp sesame seeds, ground with a pestle and mortar; to serve cooked basmati rice; 4 tbsp rice vinegar; sesame oil; 2 tsp golden caster sugar; ½ red chilli, finely diced; 1 clove garlic, halved; 2 small ridge cucumbers, or use ½ a normal

Slow Cooker Korean Beef Short Ribs Recipe

8 single beef short ribs
approx 8cm long each
for frying oil
1 bunch spring onions
finely chopped
4 cloves garlic
crushed
3cm piece ginger
finely grated
4 tbsp rice wine vinegar
1 lime
juiced
3 tbsp gochujang
2 tbsp soy sauce
4 tbsp soft brown sugar
1 tbsp sesame oil
1 tbsp sesame seeds
ground with a pestle and mortar
to serve cooked basmati rice

PICKLES

4 tbsp rice vinegar
sesame oil
2 tsp golden caster sugar
½ red chilli
finely diced
1 clove garlic
halved
2 small ridge cucumbers
or use ½ a normal

Method

step 1
Heat the oven to 160C/fan 140C/gas 3. Heat 2 tbsp oil in a large non-stick frying pan then brown the ribs in batches, getting a good dark colour and rendering down as much fat as you can. Pour away the fat as you cook.
step 2
Put the spring onions, garlic and ginger in a large ovenproof pot with a lid where the ribs will sit in a single layer. Add the rest of the ingredients and 750ml water. Cover and cook in the oven for 4 hours.
step 3
Carefully remove the ribs, then cool. Chill the cooking liquid until the fat settles and hardens on top. If you can do this the day before, great. If not, start in the morning and a couple of hours in the fridge should do it.
step 4
To make the pickles, mix the vinegar, 2 tbsp oil, sugar, chilli and garlic. Cut some stripes of skin from the cucumber using a peeler, and cut into discs. Toss with the liquid and chill (remove the garlic before serving).
step 5
When the fat has solidified, scoop it off the top and discard. Put the pot back on the heat and simmer the sauce if you want to thicken it.Add the ribs and cook, turning in the liquid until heated. Serve with rice and pickles.