Make it Scotch

Korean Scotch Beef Short Ribs

  • Prep 45 mins
  • Cook 5 hours
  • Serve 4-6 people

Nutrition

  • Energy 766kcal
  • Fat 32g
  • Sat Fat 11g
  • Protein 74g
  • Salt 3.5g

Ingredients

Cooking Method

Main method:

  • 1
    Heat a large nonstick frying pan over a high heat and add the vegetable oil. Fry the short ribs on each side until well browned. This will take about 10 minutes and you may need to do this in batches.
  • 2
    Meanwhile mix the ginger, garlic, spring onions, gochujang, reduced salt soy, honey, sherry and beef stock in a jug and stir well.
  • 3
    Add the short ribs to a large casserole dish big enough to fit the ribs comfortably, or put them in a large roasting tray. Pour over the gochujang mixture, add the whole spices, cover the tray snugly with tinfoil and slow cook in a low oven at 140°C fan/160°C for four hours or until the meat is falling apart. Alternatively put everything in the slow cooker on low and slow cook for the same amount of time.
  • 4
    After four hours, remove the ribs, strain the cooking juices into a small saucepan pan and leave to cool slightly before putting in the fridge for a couple of hours at least, or overnight so the fat hardens and rises to the top. Once the fat has hardened, scrape it off the surface and discard. Heat the sauce gently and simmer for a few minutes if you would like to thicken it. Add the cooked ribs to the pan to reheat for 10 minutes, gently turning them over in the sauce so they become coated in the sauce.
  • 5
    Serve with the kimchi brussel sprouts and yorkies.
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