Leftovers made delicious fusion tacos or nachos, or roll them up into sushi for a lunch the whole office will envy.
(Click on the title below for a printable version of the recipe.)
Reminiscent of traditional Korean Galbi, these tender, fall-apart beef short ribs in a sweet soy-based sauce are a low-labour treat worthy of your next dinner party, whether it be a romantic meal for two, or large gathering of friends.
Serves 4 to 6
- ½ cup soy sauce
- ½ cup brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ½ teaspoon gochugaru (korean chili flakes) or Sriracha
- 3 pounds beef short ribs
- 1 medium onion, julienned
- 1 tablespoon cornstarch
- Sesame Oil – for garnish
- Chopped Scallions – for garnish
- Roasted sesame seeds – for garnish
In a small bowl, combine the soy sauce, brown sugar, vinegar, garlic, ginger and gochugaru. Stir to dissolve the sugar.
Arrange the short ribs in a single layer in the bottom of a 3 or 4 quart slow cooker. Sprinkle the julienned onions over the meat, then pour the sauce over.
Cook on low for 6 to 7 hours, until the meat is tender. Remove the ribs to a plate and keep warm in the oven. Pour the sauce and onions into a saucepan. Spoon away and discard the fat from the top of the sauce and bring to a boil over medium-high.
Dissolve the cornstarch in 2 tablespoons cold water. Mix to combine, then pour into the sauce and stir until the sauce starts to thicken, about 1 minute.
To serve, roll the ribs in the thickened sauce and serve over steamed sticky rice, spooning a little more sauce around the plate and garnishing with sesame oil, scallions and sesame seeds.