Prep
5 mins

Cooking Time

Cooking
30 mins

Serves 4

Korean Gochujang

Ingredients

Serves: 4

8-12 beef short ribs

1 tbsp beef dripping

4 spring onions, finely chopped

4 cloves garlic, crushed

1 tsp grated ginger or ó tsp ginger powder

1 lime juice

3 tbsp gochujang paste

To serve

Florette Korean slaw

1 bag of Tilda sticky rice

Limes

Spring onions

Red chilli

Method

  1. Heat your oven to 160C/fan 140C/gas 3.
  2. Heat the dripping in a large non-stick frying pan and brown the ribs in batches. Season the beef.
  3. Mix all of the ribs sauce ingredients in a large, lidded casserole dish together with 750ml water and stir through the ribs.
  4. Cook with the lid on in the middle of the oven for 4 hours.
  5. Allow the ribs to cool so you can handle them before serving with the slaw and sticky rice, garnish with spring onions, fresh lime and some red chilli if you like things hot!
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