Korean-Spiced Short Rib (Gochujang)
🍳 oven
⏱ 420 min
🍽 serves 10
📋 12 ingredients
Nutrition per serving
966
calories
65.5g
protein
15.7g
carbs
69.8g
fat
Ingredients per serving
- 0.6 oz Peeled Garlic
- 0.5 lb short rib
- 0.3 oz miso
- 0.3 oz Celery
- 0.2 oz harissa
- 0.2 oz Onions
- 0.2 each Large Carrots
- 0.2 tbsp kuzu starch
- 0.2 oz leek
- 0.1 oz gochujang
- 0.1 cup Bartenura Cabernet
- 0.1 lb rhubarb
Method
1. Preheat oven to 300°F.
2. In a large pot, sear the short ribs on all sides over medium-high heat until browned. Remove and set aside.
3. In the same pot, sauté onions, carrots, celery, and garlic until softened, about 10 minutes.
4. Add gochujang, harissa, and miso to the pot and stir to combine with the mirepoix.
5. Pour in Bartenura Cabernet, scraping up any browned bits from the bottom of the pot.
6. Return the short ribs to the pot, ensuring they are mostly submerged. If necessary, add water or additional wine to cover.
7. Cover the pot and transfer to the preheated oven. Cook for 6 hours, or until the meat is tender and pulls away from the bone easily.
8. While the ribs are cooking, prepare the pickled rhubarb: In a small saucepan, bring equal parts water and sugar to a boil. Add sliced rhubarb and simmer for 5 minutes. Remove from heat and let cool.
9. For the glaze, mix kuzu starch with a little cold water until smooth. Stir into the cooking liquid of the short ribs during the last hour of cooking to thicken.
10. To make leek ash: Preheat oven to 350°F. Spread finely chopped leeks on a baking sheet and bake for 15-20 minutes, or until completely dry and starting to char. Grind in a food processor to create an ash-like consistency.
11. To serve, plate the short ribs with a generous drizzle of the sweet-spicy glaze, topped with pickled rhubarb and a sprinkle of leek ash.
