Ingredients<\/u>:<\/b>
\n1.4kg beef short ribs cut into 2 in pieces
\n14 cloves of garlic minced
\n1\/2 Tbsp ginger minced
\n4 potatoes cut into 1 inch cubes
\n3-4 carrots cut into 1 inch pieces
\n200kg of Korean rice cake
\n4 cups water<\/p>\n
Sauce:<\/b>
\n2\/3 c soy sauce
\n1 c mirin
\n1\/4 c gochujang
\n4 Tbsp gochugaru (Korean chili flakes)
\n1 Tbsp sesame oil
\n1\/3 c brown sugar
\n2 Tbsp Korean rice syrup<\/p>\n
Garnish:<\/b>
\nGreen Onions
\nSesame Seeds<\/p>\n
Directions<\/u>:<\/b>
\nBlanch Ribs:<\/b>
\n1. In pot bring enough water to cover beef ribs to a boil
\n2. Add beef ribs and boil for 15min, drain, rinse away scum and return to pot<\/p>\n
Braise Ribs:<\/b>
\n1. Add garlic and ginger to pot along with the pre-mixed sauce ingredients
\n2. Add water to cover ribs and boil over high heat
\n3. Once boiling, cover with lid and reduce the heat to med and let it cook for 35min, stirring occasionally.
\n4. Stir in carrots and potatoes and let cook for another 45min
\n5. Stir in rice cakes and cook (covered) for another 15min until rice cakes become soft
\n6. When rice cakes are soft, bring the heat to medium-high and cook for another 10min uncovered until sauce is reduced to a glaze-like consistency.
\n7. Garnish and enjoy<\/p>\n","protected":false},"excerpt":{"rendered":"
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