Ingredients
- 8 beef short ribs
- 2 tbsp canola oil
- 6 cloves garlic, finely chopped
- ½ cup gochujang
- ¾ cup mirin
- ¾ cup rice vinegar
- 3 tbsp dark soy sauce
- ⅓ cup white sugar
- ¾ cup ketchup
- 1 ½ cups water
Method
- Preheat oven to 150* fan forced (170* conventional)Mix all the ingredients together except for the beef, and pour into a baking dish.
- Add the beef to the baking dish, turning to coat in the sauce and positioning the beef bone side up. Cover dish tightly with foil and place in oven.
- Cook for 4 hours covered, then remove foil and cook a further 30 minutes. Turn the ribs over in the dish so the meat is facing up and spoon sauce onto the meat then cook for another 30 minutes till the meat is falling-off-the-bone tender.
- Put ribs into a bowl to serve with steamed rice. Enjoy!!!
Product used in recipe
- Lee Kum Kee - Dark Soy Sauce
- Obento - Mirin Seasoning
- Obento - Rice Wine Vinegar
