To Prepare

  • Beef short ribs, boneless 3 lb
  • Salt and Pepper, to taste
  • Knorr Demi Glace, prepared
  • Water 1 cup
  • Soy sauce 2 oz
  • Asian pear Juice 2 oz
  • Chopped Green Onions 2 tbsp
  • Sugar 2 tbsp
  • Ginger grated 1 tbsp
  • Toasted sesame seed 1 tbsp
  • Sesame oil 1 tbsp
  • Toasted Sesame seeds crushed 1 tbsp
  • Kimchi 1 x
  • Green Onion and Mushroom Pancakes
  • Gochu-jang Aioli
  1. To Prepare

    • Season short ribs with salt and pepper. Drown on hot oven about 400 degrees.
    • Transfer to pot, add liquids and other ingredients, cover. Braise in oven about 2 hours until meat is tender. Let cool in sauce.
    • Shred meat. Place back in some sauce.
    • Shred Napa cabbage, bok choy and sliced scallions. In a bowl, mix chili paste, fish sauce and sugar. Let cabbage and scallions marinate in the chili paste mixture and chill for a few hours.
    • Place about a teaspoon of the braised ribs on top of pancake and top with kimchi and aioli.