Tuck into gochujang short ribs for a comforting winter warmer. With slow-cooked tender, juicy meat and tangy apple slaw, it’s perfect for relaxed entertaining
Ingreadient
- 1 tbsp vegetable oil
- 4 large beef short ribs (about 2kg)
- 2 garlic cloves
- 5 tbsp gochujang
- 3 tbsp dark soy sauce
- 3 tbsp dark brown soft sugar
- 1 cinnamon stick
- 2 star anise
- 1 tsp coriander seeds
- 75ml shaohsing rice wine
- 2 red onions, quartered
- thumb-sized piece of ginger, peeled and roughly chopped
- 400ml beef stock
- 1 tbsp cornflour
- 2 spring onions, finely sliced
- cooked rice, to serve
- For the slaw
- 2 apples, halved, cored and cut into thin matchsticks
- 1 lemon, juiced
Direction
- Heat the oil in a medium frying pan over a high heat. Season the short ribs all over with salt, then cook in the pan for 8-10 mins until deep brown on all sides. (You may need to do this in batches.) Add a small splash of water to the pan in between batches, and pour the residual liquid into a small heatproof bowl. Set aside.
- Lightly bash the garlic cloves with the skin still on and set the slow cooker to low. Mix the garlic with the gochujang, soy sauce, sugar, cinnamon, star anise, coriander seeds and rice wine. Tip into the slow cooker along with the red onions and ginger. Add the ribs, then pour over the stock. Cover with the lid and cook for 4 hrs 30 mins, or until the meat is falling off the bone.
- In the final 10 mins of cooking time, mix 1 tbsp of the reserved cooking liquid with the cornflour in a small bowl to make a smooth paste. Add this to the slow cooker and mix well. Taste the sauce for seasoning and add more soy sauce, if needed. Cover and set aside. Make the slaw by mixing the apple with the lemon juice and season to taste.
- Scoop the garlic cloves out of the slow cooker, discard the skins, then stir the garlic back in. Serve the ribs with the spring onions sprinkled over, alongside the rice and slaw.
