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 flavours.
Ingredients
To Prepare
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Beef short ribs, boneless 3 lbs.
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Salt and pepper to taste
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Water 1 cup
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Soy sauce 2 oz
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Asian pear juice 2 oz
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Sugar 2 tbsp
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Green onions, chopped 2 tbsp
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Ginger, grated 1 tbsp
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Sesame oil 1 tbsp
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Toasted sesame seed 1 tbsp
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Toasted sesame seed crushed 1 tbsp
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Kimchi
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Green Onion and Mushroom Pancakes
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Gochu-jang Aioli
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Knorr® Demi Glace Sauce Mix, prepared 5 L
Preparation
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To Prepare
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Season short ribs with salt and pepper. Drown on hot oven about 400 degrees.
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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.
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