In this South Korean recipe, beef ribs are marinated in a sauce made with pears, rice vinegar, soy sauce, garlic, sesame oil, and sugar.
- 30 ml (2 tablespoons) canola oil
- 1.5 kg (3 lb) beef ribs, trimmed and cut into pieces +For cooking broth:
- 2 Asian pears, peeled
- 1 onion
- 750 ml water (3 cups)
- 80 ml (1/3 cup) brown sugar
- 80 ml (1/3 cup) soy sauce
- 80 ml (1/3 cup) rice vinegar
- 45 ml (3 tablespoons) minced garlic
- 30 ml (2 tbsp) concentrated beef broth (such as Bouverel)
- 30 ml (2 tablespoons) chopped ginger
- ° 15 ml (1 tablespoon) ground pepper
- ° 15 ml (1 tsp) oil-sesame
- 5 ml (1 teaspoon) sriracha sauce +For appetizers:
- 2 chopped green onions
- 30 ml (2 tablespoons) roasted sesame
Cutting pear also onion to large pieces.
Using an electric mixer, mash the pears and onions.
Add the rest of the ingredients to the cooking broth.
Mix for a few seconds. For reservations. In saucepan, heat oil on heat. Sear ribs about 1 to 2 min per side. Pour into cooking broth and leave to boil. Cover and simmer for 2 hours 30 minutes to 3 hours, until the meat begins to pull off the bone. Drain the ribs, filter the cooking broth. to calm down. Return the cooking broth to the pot and bring to a boil.
Simmer over medium-low heat, uncovered, 20 to 25 minutes, until liquid has reduced by three-quarters, stirring occasionally. Heat the roaster to medium to high power. On the hot oiled grill, place the beef ribs and close the lid. Cook for 5 minutes, then brush the ribs with the concentrated cooking broth. Turn the ribs over and clean again. Continue to cook, 5 to 7 minutes, until ribs are well browned.
Garnish with green onions and toasted sesame seeds. Serve with the rest of the cooking broth.