Name: Korean beef short ribs
Cook time: 200 min
Total time: 200 min
Yield: 4
Ingredients: 4 centimetre (20g) fresh ginger, peeled, grated; 1 green onion, trimmed, cut into 10cm lengths; 2 clove garlic, peeled, crushed; 2 tablespoon korean chilli paste; 1 fresh bay leaf; 1/3 cup (80ml) light soy sauce; 1/4 cup (55g) firmly packed light brown sugar; 1/2 cup (125ml) beef stock; 1 kilogram beef short ribs; 5 fresh small red thai chillies; 2 cup (500ml) water; 1 (120g) carrot, peeled, thinly sliced; 1/2 (350g) wombok, finely shredded; 1 teaspoon toasted sesame seeds

Ingredients

4 centimetre (20g) fresh ginger, peeled, grated

1 green onion, trimmed, cut into 10cm lengths

2 clove garlic, peeled, crushed

2 tablespoon korean chilli paste

1 fresh bay leaf

1/3 cup (80ml) light soy sauce

1/4 cup (55g) firmly packed light brown sugar

1/2 cup (125ml) beef stock

1 kilogram beef short ribs

5 fresh small red thai chillies

2 cup (500ml) water

1 (120g) carrot, peeled, thinly sliced

1/2 (350g) wombok, finely shredded

1 teaspoon toasted sesame seeds

Method

1.Preheat oven to 150°C.

2.Combine ginger, onion, garlic, paste, bay leaf, sauce, sugar, stock, beef and chillies in large casserole dish. Cover with foil and roast 1 hour. Stir in the water; cook, covered, a further 2 hours.

3.Add carrot to dish; cook, covered, 20 minutes. Season to taste.

4.Divide wombok between four bowls. Top with beef mixture; serve sprinkled with seeds

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