I can’t believe I’m out of caster sugar (superfine sugar for those of you north of the hemisphere). Since WHEN am I out of caster sugar? I’m guessing the culprit is mom as she likes using it for marinades as it dissolves more readily than regular white sugar…*sigh* Damnit, I want cake!
Asked mom to drive me to the store as it’s pouring down with rain, she told me to walk. It’s freeeezing! Not in this lifetime! Anyway, instead of cake, here are two traditional Korean dishes – both are solid favourites in my household, and both go down well in winter as they’re warm and filling!
Korean Beef Ribs Recipe
- 1kg beef short ribs, cut into 5cm lengths
- 2-3 carrots, peeled and chopped into 5cm long lengths
- 150g dried shiitake mushrooms, soaked
- 1 onion, cut into quarters
- 2 potatoes, peeled and cut into quarters
- 1/3 cup soy sauce
- 1/4 cup water
- 2 tbsp of garlic
- 4 tbsp of sugar
- 2 tsp salt
- 1/2 tbsp of hondashi (Japanese beef stock, but regular beef stock will be fine)
How to Make Boiling Beef Ribs Recipe
1. Cut off the fat from the meat and make cuts into the thick parts to help the marinade sink in. Put the meat into cold water to soak the blood out for at least an hour.
2. Drain the meat. Put a pot of water on the stove and bring to a boil, once boiling add the meat and boil for about 15-20 minuts. Remove from stove and drain the water out.
Also Try: Pasta Bolognese Recipe
3. Add the carrots, onion, potato and rehydrated shiitake mushrooms. Also add soy sauce, water, garlic, sugar, salt, and beef stock. Mix it all up so that all the veggies and meat are coated in the soy mix then put the lid on and slowly bring to the boil.
4. Boil for about 10 minutes, then taste the sauce and add more sugar or salt according to taste. Bring the heat down to a low flame and cook for 30mins – 1hr, or till meat is tender enough to easily pull apart and potato and carrots are soft enough to mush.
The best way to serve this dish is with a bowl of rice – my favourite way to eat this is to grab some carrot, potato and onion and mush it into my rice so it’s all mixed in, then just take a bite of rib with a spoon of rice. It’s very rich and filling, the flavours are strong and you may also consider serving this dish with some cucumber and carrot sticks to balance out the richness.