Just with Honey Pepper Ganjang, it tastes much better and is way cheaper than eating at any restaurant.
This hearty dish is perfect for winter
- Ingredients
- 2kg Beef short rib chunks
- 140g (half bottle) Honey pepper ganjang
- 2 brown onion roughly chopped
- 2 carrot cut into bite size
- 1/2 bunch spring onion cut into baton
- 1 tbsp minced garlic
- 1 handful of roasted chestnut, Korean rice cake
- 5 to 6ea baby potato washed and cut in half
- 200ml water
- Garnish with spring onion and sesame seeds
- 140g (half bottle) Honey pepper ganjang
- 2 brown onion roughly chopped
- 2 carrot cut into bite size
- 1/2 bunch spring onion cut into baton
- 1 tbsp minced garlic
- 1 handful of roasted chestnut, Korean rice cake
- 5 to 6ea baby potato washed and cut in half
- 200ml water
- Garnish with spring onion and sesame seeds
- Method
- Sear your short ribs on hot pan with olive oil and place them in braising pot
- Drain fats and deglaze the frying pan with water then put in with short ribs
-Add Honey pepper ganjang, chopped onion, carrot and spring onion
- Simmer them with lid on (the beef should be just submerged) for about 1hr depending on the size of beef
- Add water or sauce if necessary
- Add potatoes and garlic and simmer until potatoes are cooked
- Add rice cake and chestnut and simmer for 5 minutes until rice cakes are soft
- Plate up and garnish with spring onion, chilli, sesame seeds
- Drain fats and deglaze the frying pan with water then put in with short ribs
-Add Honey pepper ganjang, chopped onion, carrot and spring onion
- Simmer them with lid on (the beef should be just submerged) for about 1hr depending on the size of beef
- Add water or sauce if necessary
- Add potatoes and garlic and simmer until potatoes are cooked
- Add rice cake and chestnut and simmer for 5 minutes until rice cakes are soft
- Plate up and garnish with spring onion, chilli, sesame seeds
