In Korea, this hearty dish is typically served on traditional holidays and special occasions, especially during Chuseok (the mid-autumn harvest festival).
- 500 g (1 lb 2 oz) beef short ribs
- 3 garlic cloves
- 2-cm (¾-in) piece of ginger, peeled and thinly sliced
- 200 g (7 oz) Korean radish, peeled and cut into 2.5-cm (1-in) chunks
- 2 waxy potatoes, such as desiree, Dutch creams or yukon, peeled and quartered
- 2 carrots, cut into 2-cm (¾-in) thick rounds
- ½ onion, thinly sliced
- 60 ml (2 fl oz/¼ cup) soy sauce
- 60 ml (2 fl oz/¼ cup) mirin
- 1 tbsp caster (superfine) sugar
- ¼ tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp sesame oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: 40 minutes
- Cut the beef between the ribs into individual pieces and transfer to a large bowl. Soak the ribs in cold water for 10 minutes, then change the water and soak again. Repeat this process a few more times until the water is clear. Drain, then put the ribs in a large saucepan and cover with water. Boil over high heat for 10 minutes, then drain.
- Wash the ribs again under cold running water to remove any impurities. Rinse the saucepan and return the ribs to it. Add 1.5 litres (51 fl oz/6 cups) water, then all the remaining ingredients. Cover and bring to the boil over high heat. Reduce the heat to low, remove the lid and simmer for 1 hour or until the beef is tender. Test the beef by piercing it with a fork. It should go through with very little resistance.
- When you’re ready to serve, scoop the beef and vegetables into a large serving bowl, then ladle over a few spoonfuls of the sauce. Serve hot with steamed rice.
Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99