Serve these succulent Korean short ribs with SpinneysFOOD Ready-Made Rice to make a full meal
|Prep time||15 minutes|
|Cook time||45 minutes|
Cooking InstructionsDownload PDF
Peel and crush the garlic. Grate the ginger.
To make the marinade, whisk the garlic, ginger, mirin, rice vinegar, sesame oil, brown sugar and crushed chilli together.
Place the short ribs in a large zip-top bag and pour the marinade over them, making sure to coat them. Place in the fridge to marinate overnight.
Place the short ribs into an instant pot or pressure cooker with the water or stock and pressure cook for 30 minutes or until soft. Alternatively, place all the ingredients in a medium pot set over a medium heat and cook at a gentle simmer for 1-2 hours or until tender.
Preheat the oven to the highest grill setting (220°C, gas mark 7).
Once soft, place the short ribs on an oven tray and grill for 15 minutes.
In the same pot, bring the liquid to a boil and allow to reduce until thickened and syrupy.
Chop the spring onions and scatter over the ribs. Drizzle over the reduction.
Sprinkle with the sesame seeds and serve.