Korean Short Ribs

I wanted short ribs for the longest time because I’ve always wanted to try them and I found some for cheap at the farmers market 2 weeks ago so I bought 2 packages of 4 ribs. Then I thought I would make Pei Pei Kauai short ribs but I couldn’t find a recipe so I took a sauce recipe from my Advanced Production class called “Mongolian BBQ Sauce” and thought it would taste really good on short ribs since we already use it on a dish called “Korean Rib-Eye” in class.

The recipe is in grams so if you have a gram scale I suggest using that instead of converting everything.

Ingredients for sauce: 583 g Hoisin Sauce, 135 g Water, 123 Brown Sugar, 49 g grated Ginger, 53 g minced Garlic, 90 g Vegetable Stock for  sauteing, 226 g Rice Vinegar, 275 g Ketchup (no corn syrup), 23 Sambal Oelek, 344 g Mae Ploy Sweet Chili Sauce, .66 g Crushed Red Pepper, .66 g Asian 5 Spice, 16 g Lemon Juice, and 296 g Vegetable Stock. 8 beef spare ribs, broccoli florets, chopped carrots, baby corn, and Somen Noodles.

First combine the sauteing veg stock with the ginger and garlic. Cook until tender and then add the rest of the ingredients to the pan. Whisk together until all is combined. Bring to a boil, then turn down and simmer until half reduced.

In another pan, heat up 2 cups of canola oil.

In a bowl, combine 1 cup flour, 1 tbsp salt, and 2 tbsp Singapore seasoning. Coat the rubs in the mixture and pan fry until crispy on all sides.

Place the fried ribs in a crockpot and cover with the Mongolian Sauce and cook on high for about 3-4 hours.

In a 2 qt pan boil the Somen Noodles. Drain the water and shock in cold water. Heat a saute pan and add the carrots, corn, broccoli, and noodles and toss together (add soy sauce for flavor).

This dish was AMAZING! The texture of the meat was like pot roast but better. And the noodles were awesome as well!


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