These ribs are a great way to showcase cuts of meat that are not as well-known but offer fantastic flavour and value.
I developed this recipe after doing a lot of research into Korean food a few years ago. I worked closely with Korean people and used the most authentic ingredients.
Korean food is now a staple in my cookery and delving into the cuisine has broadened my knowledge of new flavour combinations.
- 1kg beef ribs
- 1 whole pear
- 200ml soy sauce
- 200ml sweet soy sauce
- 75ml mirin
- 1 onion
- 45g ginger, crushed
- 20g garlic, crushed
- 15ml sesame oil
- Salt and pepper for seasoning
Cut the beef into singular ribs by following the bone line.
Place the beef in a large container of cold water until fully immersed. Allow to sit for 20 to 30 minutes. This releases the blood and bone fragments from the meat.
While the beef is sitting in the cold water, mince up the onion and pear in a blender. Mix in the two soy sauces and mirin. Combine well.
After the ribs have been cleaned, drain off the water well and move them to a tray. Rub in the crushed garlic, ginger, salt and pepper. Drizzle with sesame oil.
Pour the sauce mix over the ribs and cover with foil.
Braise in a 160 degree oven for 3 hours.
Serve with steamed rice, pak choi and a traditional Korean pickle like kimchi or musaengchae.