Korean Short Rib Crumpets
Korean Short Rib Crumpets are perfect for meat lovers.
Recipe type: Appetizer
Ingredients
- 2 tbsp Neutral oil, for frying
- 1kg Bone-in short ribs
- Freshly ground black pepper
- 1 Onion, chopped
- 4 Fat cloves garlic, finely chopped
- 15g Ginger, finely chopped
- 1 tbsp Low-sodium soy sauce
- 60ml Rice wine
- 32g Dark brown sugar
- 3 tbsp black vinegar
- 3 tbsp Gochujang (Korean hot pepper paste)
- Water, to cover
- 2 tsp Sesame oil
- 4 Warburton's Crumpets
- 50g Grated cheddar cheese
- Toasted sesame seeds
- 3 Spring onions, greens only
Instructions
- Preheat the oven to 150ºC.
- Pat short ribs dry then season well with pepper.
- Heat oil in a large dutch oven. In batches, sear the ribs on all sides until deeply browned. Set aside.
- Add the onion to the pot and fry until beginning to caramelise at the edges, adding a little more oil if necessary. Add the garlic and ginger cook until aromatic. Add all of the remaining ingredients (apart from the sesame oil), return the ribs to the pot and just cover with water. Cover with parchment and partially cover with a lid.
- Transfer to the oven for 3½ - 4 hours, or until falling off the bone.
- Remove the beef from the sauce and discard the bones. Skim away any excess fat, strain the sauce and return to the hob. Reduce the sauce over a lively flame, add the sesame oil. Shred the meat and return to the sauce.
- Toast your crumpets. Top each with short rib and cheddar. Place under a hot grill to melt the cheese.Garnish with spring onion and toasted sesame seeds.
What is better than a Korean Short Rib Crumpet?
Posted by Twisted on Wednesday, March 6, 2019
