Slow-Braised Korean Beef Short Ribs with Pickled Daikon
3 h 30 min · Hard
#asian#comfort#high-protein#stew#weekend
The kind of dish that rewards patience — beef that spent hours absorbing soy, apple, and ginger until it surrenders from the bone in glossy, mahogany ribbons. Serve over rice with crisp pickled daikon to cut through the richness.
Ingredientsfor 4 portions
- 1344 g Food4less, Beef Flanken Ribs by Food4less
- 5 tbsp Soy Sauce
- 3 tbsp Brown Sugar
- 6 clove Garlic, minced
- 2 tbsp Ginger, freshly grated
- 2 tbsp Sesame Oil
- 3 tbsp Rice Vinegar
- 1 medium Apples, grated or blended
- 2 cup Daikon Radish, thinly sliced
- 1 cup Spring Onions, thinly sliced
- 1 tbsp Sesame Seeds
- 1 tsp Red Chili Flakes by Morton & Bassett Spices
Steps
- Grate or blend the apple with 4 garlic cloves and ginger into a rough paste. Combine with soy sauce, brown sugar, sesame oil, 2 tbsp rice vinegar, and chili flakes to form the marinade.
- Coat the beef ribs thoroughly with the marinade, cover, and refrigerate for at least 2 hours or overnight — the apple enzymes begin tenderising the meat even before cooking.
- Preheat oven to 160°C (320°F). Place the ribs and all their marinade in a deep oven dish. Add 200ml water, cover tightly with foil, and braise for 2.5–3 hours until the meat is completely tender and pulling from the bone.
- Meanwhile, make the quick pickle: toss the sliced daikon with 1 tbsp rice vinegar, a pinch of sugar, and salt. Leave for at least 30 minutes — the slices will soften and turn slightly translucent.
- Uncover the ribs for the final 20 minutes to reduce the braising liquid into a thick, glossy glaze that coats the meat.
- Serve ribs over steamed white rice, topped with pickled daikon, sliced spring onions, and a scatter of toasted sesame seeds.
