Slow Cooked Korean Beef Short Rib

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Korean food has become increasingly popular over the last few years.  The mix of sweet, sour and spicy has set a rumble in the stomachs of many a Brit.

For this dish I used gochujang; a spicy marinade packed full of umami. It’s made from red chilli, glutinous rice, fermented soybeans and salt – you can buy it from most high street supermarkets. For the meat, I used beef short ribs. These bad boys are packed with flavour and incredible when slow cooked. Even better is they are a really cheap cut and you can get them from most supermarkets.

This dish tastes amazing, but needs to be cooked low and slow so its best to do at the weekend for a Saturday night feast. Leaves plenty of time to get a few beers in.

What you will need (serves 4)

  • 4 large beef short ribs
  • Gochujang marinade
  • Kimchi or pickled vegetables
  • Coriander
  • Spring onions
  • Red chilli
  • Cucumber
  • Shredded lettuce
  • Sesame seeds
  • Sriracha (spicy sauce)
  • Soft tortilla wraps / rice / steamed buns
  • Bottle of Brooklyn Lager for the chef (optional but recommended)

Step 1

Score your beef ribs and rub the gochujang marinade all over them. Refrigerate and leave to marinade for at least 3 hours (ideally overnight).

Step 2

Put the beef ribs into a cast iron crock pot and cook in a pre-heated oven at 125 degrees for 5 hours or until cooked through and falling off the bone.  If you don’t have a crock pot, you can use a slow cooker and cook on medium for roughly the same time.  Basically, it’s hard to go wrong here – just cook low and slow until the meat is falling apart.

Step 3

Once the meat is cooked, switch off the oven to keep the ribs warm whilst you prepare the condiments.

Finely slice your coriander, spring onions, chilli, cucumber, lettuce and a dollop a few spoonfuls of kimchi or pickled vegetables to a plate for serving.

Step 4

Steam the tortillas in a steamer/microwave until super soft and fluffy, then slice (or pull apart) the beef and sprinkle with sesame seeds.

Step 5

Serve everything on individual plates so you can take as much of each thing as you want. Drizzle the beef with sriracha for an extra kick and dig in!

Beer and Cheer

I would recommend a smooth and hoppy beer to go with this dish, such as Brooklyn Lager (£1.75 a bottle). If you are more of a wine person, the Baturrica Tarragona Gran Reserva from Lidl at only £5ish is perfect.


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