Ko Choo Jung Braised Beef Short Ribs

Braised beefiness short ribs are cooked low and tedious for a long time until the meat becomes meltingly tender. This classic recipe is given a deep, spicy kick with the improver of gochujang, a traditional Korean ruby chili paste.

Beef short ribs are a fantastic cutting of meat to cook low and slow. The end result is meltingly tender meat and a rich, savoury sauce that pairs well with many side dishes.

Gochujang Sauce

Gochujang sauce is a traditional Korean red chili paste with a lot of flavor. It kinda looks similar ketchup.

Gochujang comes in various rut levels and can exist quite spicy — not overwhelmingly then in this detail recipe—  but it is also savoury and sweet which gives it a unique depth of flavor. Gochujang is served with many traditional Korean dishes like bulgogi and bibimbap, just information technology works beautifully with these dull-braised beef short ribs too, giving them a unique flavour.

Gochujang is traditionally fabricated with chili powder, glutinous rice, meju powder, yeotgireum, and salt. The sweet of gochujang is a result of the starch of cooked mucilaginous rice which is cultured with saccharifying enzymes during a fermentation process.

Yous can make gochujang sauce at dwelling, but it is also widely bachelor for purchase.

Gochujang brands I recommend:

• Koko Gochujang (this version is gluten-complimentary)
• Jonggavision Hot Pepper Paste
• Sunchang Gochujang Tube

Gochujang Recipes:

Go to the all-time, Maangchi.

• Hot pepper paste - Gochujang Recipe 고추장

Beefiness Curt Ribs

Beef short ribs are a tough cut of meat that work beautifully with long cooking techniques like in this recipe.

Tough cuts of meat like this are ordinarily packed with collagen, and beef short ribs are no exception.

This cut of meat is packed with so many good things like collagen, B12, heme-iron, and lots of poly peptide. They tend to accept quite a chip of fat as well, which makes them so satiating to boot.

Braised beef short ribs are a traditional winter dish, specially when paired with something like rich, buttery mashed potatoes a pictured, but I eat them yr-round.

This cutting of meat is withal not popular in the due west, and I call back for many people they only don't know what to practise with them. Simply I'll show you how easy information technology is to brand this restaurant-quality meal at domicile.

How To Make Braised Beef Short Ribs

Not much is required in the way of ingredients or technique.

We'll start past browning the ribs to get that sweet, savoury addicted. Then we will sauté onion, celery, carrots in the addicted, deglazing with some wine (water works likewise, don't worry.)

And then love apple paste, beef stock, and gochujang sauce are added before the beef curt ribs are allowed to then slowly braise in the oven until they are falling off the bone and practically melting in your rima oris.

The gochujang sauce deepens in colour and mellows out in flavour, I like to serve these ribs with extra sauce on the side for dipping.

This mostly hands-off recipe is simple as it is impressive and it tastes even better the next twenty-four hour period — so brand enough to pack leftovers for lunch.

Let me know what you lot think below in the comments.

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Ingredients

Scale

• half dozen-8 beef brusk ribs
• ½ loving cup of gochujang sauce
• ane tablespoon of lard or tallow
• i teaspoon coffee grinds or coffee/espresso pulverisation
• one cinnamon stick
• 1 onion, minced
• 2 carrots, diced
• 2 celery ribs, diced
• 2 tablespoons tomato paste
• ane tablespoon Red Boat fish sauce or Worcestire Sauce
• 2 cups beefiness bone goop (craven goop is fine equally a substitute)
• Salt and pepper to taste
• two bay leaves

Instructions

1. Preheat oven to 325 Fahrenheit
2. Sprinkle beefiness liberally with salt and pepper. (if you tin can pre-salt your beefiness upwards to 3 days in advance, all the better)
3. In a large ovenproof pot similar a Dutch/French oven, heat upwards a tablespoon of lard over medium-high heat, add enough ribs that they are not crowded, and so brownish them on all sides. Do this in batches and add more lard as needed.
4. Turn heat down to medium. Add the diced onion, carrot, and celery. Allow to soften and plough golden. Do not rush this step.
5. Add together a splash of water or wine (red or white, doesn't thing) to deglaze the pot, scrape up the chocolate-brown bits with a wooden spoon.
6. Add the love apple paste and stir until the bright red colour begins to deepen (virtually ane minute).
7. Add the gochujang sauce, the bay leaves, the fish sauce or worcestire sauce, the cinnamon stick, espresso/coffee grinds or powder, and the beef stock. Stir to combine.
8. Add back in the beef brusque ribs.

9. Encompass with lid and transfer to oven for 3 hours, or until the meat is falling autonomously and very tender.

10. Remove the beef ribs advisedly, trying to keep the meat on the bone.
11. Identify the pot with all the solids and liquid onto the stove elevation over medium heat. Mash with a fork or use a stick blender to blend all of the solids. Make information technology as smooth or chunky and rustic as you like. Allow the sauce simmer until it is thick, add together more broth or water into the pot if information technology is also thick.
12. Spoon this sauce over the beef short ribs and serve atop creamy mashed potatoes or with a sharp, vinegary salad.
13. Serve with boosted fresh gochujang sauce on the side for dipping.

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Source: https://thepeasantsdaughter.net/gochujang-braised-beef-short-ribs/

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