Directions
Sub-Title: A Flavorful Recipe Inspired by Korean Cuisine
Quick Description: This spicy Korean braised beef short ribs recipe is perfect for those who love strong flavors and enjoy trying new culinary experiences. The recipe uses a blend of seasonings that will excite your taste buds and leave you craving more!
Ingredients List:
– 4 pounds beef short ribs
– 2 tablespoons minced garlic
– 2 teaspoons crushed red pepper flakes
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 1/2 cup water
– 1/4 cup dark soy sauce (optional)
– 1/2 cup mirin (Japanese sweet rice wine) (optional)
– 2 tablespoons sesame oil (for garnish)
Instructions:
1. Prepare the beef short ribs by removing any excess fat and sinew. Cut into bite-size pieces if necessary.
2. Combine the garlic, crushed red pepper flakes, soy sauce, brown sugar, water, and optionally the dark soy sauce and mirin in a large bowl. Add the beef short ribs and toss until they are coated evenly with the marinade. Cover the bowl tightly and refrigerate overnight or at least 8 hours.
3. Preheat oven to 300°F (150°C).
4. Remove the beef short ribs from the marinade and transfer them to a heavy-bottomed pot or Dutch oven. Add enough water to cover the meat by about 1 inch (2.5 cm). Bring the liquid to a boil, reduce the heat to low, and simmer the meat covered for 3-4 hours.
5. Once the meat has cooked down and become tender, remove it from the pot using tongs or a slotted spoon. Let it cool slightly before shredding with two forks.
6. Return the meat to the pot and add the sesame oil. Stir to combine and serve immediately as a side dish or add the meat to a stir fry or other dish of choice.
Difficulty Level: Medium
Servings: 4-6
Total Time Needed: Approximately 4 hours
Note: Make sure to adjust the recipe according to personal preference. For example, you can substitute the beef short ribs with pork belly or use different types of Asian noodles instead of rice.
Nutrition Information:
Per Serving:
Calories: 400 kcal | Protein: 20 g | Total Fat: 18 g | Saturated Fat: 5 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 9 g | Trans Fat: 0 g | Cholesterol: 130 mg | Sodium: 200 mg | Potassium: 530 mg | Carbohydrate: 8 g | Dietary Fiber: 1 g | Sugars: 2 g
Enjoy!
Steps
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1
Done
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Prepare the beef short ribs by removing any excess fat and sinew. Cut into bite-size pieces if necessary. |
|
2
Done
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Combine the garlic, crushed red pepper flakes, soy sauce, brown sugar, water, and optionally the dark soy sauce and mirin in a large bowl. Add the beef short ribs and toss until they are coated evenly with the marinade. Cover the bowl tightly and refrigerate overnight or at least 8 hours. |
|
3
Done
|
Preheat oven to 300°F (150°C). |
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4
Done
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Remove the beef short ribs from the marinade and transfer them to a heavy-bottomed pot or Dutch oven. Add enough water to cover the meat by about 1 inch ( |
|
5
Done
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2.5 cm). Bring the liquid to a boil, reduce the heat to low, and simmer the meat covered for 3-4 hours. |
|
6
Done
|
Once the meat has cooked down and become tender, remove it from the pot using tongs or a slotted spoon. Let it cool slightly before shredding with two forks. |
|
7
Done
|
Return the meat to the pot and add the sesame oil. Stir to combine and serve immediately as a side dish or add the meat to a stir fry or other dish of choice. |
