To Prepare

  • Beef short ribs, boneless 3 lbs.
  • Salt and pepper to taste
  • Water 1 cup
  • Soy sauce 2 oz
  • Asian pear juice 2 oz
  • Sugar 2 tbsp
  • Green onions, chopped 2 tbsp
  • Ginger, grated 1 tbsp
  • Sesame oil 1 tbsp
  • Toasted sesame seed 1 tbsp
  • Toasted sesame seed crushed 1 tbsp
  • Kimchi
  • Green Onion and Mushroom Pancakes
  • Gochu-jang Aioli
  • Knorr® Demi Glace Sauce Mix, prepared 5 L
  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.