Korean-style short ribs with pickled daikon

Step 1/ 3

• 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
• 1 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

• 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

• 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!

Enjoy your meal!