It is a delicate dish, with subtle, yet beautiful flavours. After making it the first time, I added rice to the recipe as we felt it needed it and as it is quite a saucy dish, so the rice was a good addition to soak up the sauce.
Recently my husband added kimchi as a side to his bowl and we quite liked it, so if you like kimchi, you might like to do the same.
This is easy to make and something different that my family loves, hope you do to.
4cm (20g) fresh ginger, peeled, grated
1 green onion, trimmed, cut into 10cm lengths
2 clove garlic, peeled, finely chopped
2 tablespoon Korean chilli paste (gochujang)
1 fresh bay leaf
1/3 cup (80ml) light soy sauce
1/4 cup (55g) firmly packed light brown sugar
1/2 cup (125ml) beef stock
1kg beef short ribs
5 fresh small red thai chillies
2 cup (500ml) water
1 medium carrot, peeled, thinly sliced
1/2 small wombok cabbage, finely shredded
1 teaspoon toasted sesame seeds
Steamed Rice, to serve, optional
Kimchi, to serve, optional
Preheat oven to 150°C/130°C Fan forced.
Combine ginger, green onion, garlic, paste, bay leaf, sauce, sugar, stock, beef and chillies in large casserole dish. Cook, covered, in oven, for 1 hour. Stir in the water; cook, covered, a further 2 hours.
Add carrot to dish; cook, covered, 20 minutes. Season to taste.
Divide rice, if using, then add, wombok between four bowls. Top with beef mixture; serve sprinkled with seeds. Serve with kimchi, optional.
Pin it: www.pinterest.com.au/pin/399413060710929006