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Korean-style short ribs with pickled daikon

Based on 10 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g short ribs
300 g daikon radish
10 g ginger
2 tbsp mirin
¼ tsp salt
1 tbsp sugar
3 cloves garlic
150 ml soy sauce
75 ml red wine
2 tbsp honey
1 pinch black pepper
red onion
1 tbsp sesame oil
1 tsp sesame seeds for serving
vegetable oil for frying
chili strings for serving
Metric
Imperial

Utensils

  • cutting board
  • knife
  • grater
  • 2 bowls (large)
  • paper towels
  • cooking spoon
  • pot (with lid)

Nutrition per serving

Cal
547
Protein
43 g
Fat
27 g
Carb
26 g
  • Step 1/3

    Grate daikon radish and ginger and transfer to a large bowl. Add mirin, salt, and sugar. Stir to combine, then set aside. Mince garlic. In a second large bowl, mix soy sauce, red wine, honey, garlic, and black pepper. Roughly chop red onion and set aside.
    • 300 g daikon radish
    • 10 g ginger
    • 2 tbsp mirin
    • ¼ tsp salt
    • 1 tbsp sugar
    • 3 cloves garlic
    • 150 ml soy sauce
    • 75 ml red wine
    • 2 tbsp honey
    • 1 pinch black pepper
    • red onion
    • cutting board
    • knife
    • grater
    • 2 bowls (large)

    Grate daikon radish and ginger and transfer to a large bowl. Add mirin, salt, and sugar. Stir to combine, then set aside. Mince garlic. In a second large bowl, mix soy sauce, red wine, honey, garlic, and black pepper. Roughly chop red onion and set aside.

  • Step 2/3

    Portion the meat and rinse under cold water, then pat dry with paper towels. Heat oil in a pot over medium-high heat and sauté the ribs on both sides. Remove ribs from pot and let drain on a paper towel-lined plate. Transfer ribs back to the pot, add the chopped red onion, and deglaze with garlic-soy sauce mixture. Mix thoroughly, scraping up the brown bits from the bottom of the pot. Cover the pot and bring to a boil over medium-high heat for approx. 25 min., then reduce heat to low and simmer, covered, for approx. 20 min.
    • 400 g short ribs
    • vegetable oil for frying
    • paper towels
    • cooking spoon
    • pot (with lid)

    Portion the meat and rinse under cold water, then pat dry with paper towels. Heat oil in a pot over medium-high heat and sauté the ribs on both sides. Remove ribs from pot and let drain on a paper towel-lined plate. Transfer ribs back to the pot, add the chopped red onion, and deglaze with garlic-soy sauce mixture. Mix thoroughly, scraping up the brown bits from the bottom of the pot. Cover the pot and bring to a boil over medium-high heat for approx. 25 min., then reduce heat to low and simmer, covered, for approx. 20 min.

  • Step 3/3

    Remove ribs from pot, season with sesame oil, and decorate with sesame seeds and chili strings. Serve with pickled daikon, and enjoy!
    • 1 tbsp sesame oil
    • 1 tsp sesame seeds for serving
    • chili strings for serving

    Remove ribs from pot, season with sesame oil, and decorate with sesame seeds and chili strings. Serve with pickled daikon, and enjoy!

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