Ingredients
- Garlic cloves 2
- Fresh ginger 5cm piece
- Mirin 4 tbsp
- Rice vinegar 4 tbsp
- Sesame oil 125ml
- Dark brown sugar 4 tbsp
- SpinneysFOOD Crushed Chilli 1 tsp
- Short ribs 2½kg
- SpinneysFOOD Bottled Drinking Water 500ml
- Spring onions 2
- SpinneysFOOD White Sesame Seeds ½ tsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Oven-grilled Korean short ribs
Korean 15 Mins Prep · 45 Mins Cook
- Peel and crush the garlic. Grate the ginger.
- To make the marinade, whisk the garlic, ginger, mirin, rice vinegar, sesame oil, brown sugar and crushed chilli together.
- Place the short ribs in a large zip-top bag and pour the marinade over them, making sure to coat them. Place in the fridge to marinate overnight.
- Place the short ribs into an instant pot or pressure cooker with the water or stock and pressure cook for 30 minutes or until soft. Alternatively, place all the ingredients in a medium pot set over a medium heat and cook at a gentle simmer for 1-2 hours or until tender.
- Preheat the oven to the highest grill setting (220°C, gas mark 7).
- Once soft, place the short ribs on an oven tray and grill for 15 minutes.
- In the same pot, bring the liquid to a boil and allow to reduce until thickened and syrupy.
- Chop the spring onions and scatter over the ribs. Drizzle over the reduction.
- Sprinkle with the sesame seeds and serve.