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Korean-style short ribs with pickled daikon
Ingredients
Utensils
cutting board, knife, grater, 2 bowls (large), paper towels, cooking spoon, pot (with lid)
How-To Videos
How to secure a cutting board
How to prepare garlic
How to cut an onion
Nutrition per serving
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!
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