Wanted a night in but some Korean bbq flavors!
Short ribs:
8 hours on low
– 1/2 cup soy sauce
– 3/4 cup beef broth
– one yellow onion sliced
– 3 cloves of garlic smashed
– 1/4 cup brown honey
– 2 tbsp gochujang
– 1 tbsp rice vinegar
– 2 tbsp sesame oil
– 2 tbsp ginger
– 1/2 tsp black pepper
– salt to taste
To finish, I took the cooked short ribs and put them under the broiler for about 5 minutes. While I did that I skimmed and reduced the braising liquid, then spooned it over the finished meat.
Served with a quick pantry ssamjang I whipped up with what I had on hand and some pickled vegetables I prepared in the morning: cucumbers and carrots, radishes (red and Easter), and red onions. And then toasted sesame seeds on the table with rice.
by einsteinGO
Dining and Cooking