Slow braised Korean short ribs with kimchi fried rice

Slow braised beef short ribs are perfect for a make ahead meal. To get the maximum flavour from the ribs plan this is advance and give them plenty of time to marinade them. These Korean ribs have a wonderful umami taste that will tempt everyone. In keeping with the Korean theme, I have served this with a kimchi rice. Kimchi is Korea’s national dish and is fermented vegetables. You can use a whole range of vegetables to make kimchi and it can be bought readymade in good supermarkets in jars or vacuum packs so do give it a try!

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Ingredients- serves 2
2 large short ribs
5 garlic cloves- crushed
Small knob of ginger- grated
100ml dark soy sauce
25g dark brown sugar
2 tbsp gochujang
2 tbsp rice wine vingar
1 tbsp sesame oil
1 tbsp groundnut oil
400ml beef stock

For the rice
200g white rice
100g kimchi
6 spring onions

1. Start by making the marinade which the beef ribs will bathe in for, ideally, 6-8 hours or overnight if you can. Combine the garlic, ginger, soy sauce, sugar, gochujang, vinegar and sesame oil in a bowl until all mixed and smooth. Place the ribs in the marinade and coat well. You may also like to place them in a zip lock freezer bag for this rather than a bowl but it is up to you. Pop the ribs in the fridge to marinate.

2. When you are ready to cook the ribs, choose a large pan with lid and add 1 tablespoon of groundnut oil. Heat the medium-high and preheat the oven to 160c/ 140 fan. Remove the ribs from the marinade and brown off the meat on all sides until golden. Add the marinade to the pan along with 400ml of hot beef stock. Bring the pan to a simmer before transferring to the oven for 3-4 hours or until the beef is tender and falling away from the bone. When they are ready turn the oven off and set aside.

3. Whilst the ribs cook you can make a start on the rice. Rice that is going to be stir fried is always best made in advance. Place the rice in a pan with a lid and cover the rice with water. Bring to a boil before lowering to a simmer and placing the lid on. Cook for 10 minutes and then remove from the heat but keep the lid on for a further 10 minutes so the rice steams which will make sure it is fluffy and perfectly cooked. After the rice has steamed allow it to cool.

4. When you’re ready to eat then take a pan with a glug of oil and warm the rice through over a medium heat. Add in the kimchi until warmed. I served this with griddled spring onions. All you need to do is lightly oil the spring onion and pop on a hot griddle for a few minutes until tender and lightly charred. Serve the rice and ribs with the spring onions alongside.

Slow braised Korean beef short rib- definitely a meal that’s worth the wait!

 

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