Korean Braised Short Ribs
Perfect as an appetizer, shareable or entrée, guests will love these ribs. Knorr Demi-Glace makes for quick back-of-house preparation while soy sauce, grated ginger, sesame oil and Asian pear juice deliver authentic flavors.
Ingredients
To Prepare
-
Beef short ribs, boneless 3 lb
-
Salt and Pepper, to taste
-
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
Preparation
-
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.