Korean-style short ribs with pickled daikon

Korean-style short ribs with pickled daikon

Based on 7 ratings

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g 
short ribs
300 g 
daikon radish
10 g 
ginger
2 tbsp 
mirin
¼ tsp 
salt
1 tbsp 
sugar
3 cloves 
garlic
150 ml 
soy sauce
75 ml 
red wine
2 tbsp 
honey
1 pinch 
black pepper
1  
red onion
1 tbsp 
sesame oil
1 tsp 
sesame seeds for serving
vegetable oil for frying
chili strings for serving
Metric
Imperial
  • 400 g short ribs
  • 300 g daikon radish
  • 10 g ginger
  • 2 tbsp mirin
  • ¼ tsp salt
  • 1 tbsp sugar
  • 3 cloves garlic
  • 150 ml soy sauce
  • 75 ml red wine
  • 2 tbsp honey
  • 1 pinch black pepper
  • 1  red onion
  • 1 tbsp sesame oil
  • 1 tsp sesame seeds for serving
  • vegetable oil for frying
  • chili strings for serving

Utensils

  • paper towels
  • cooking spoon
  • pot (with lid)
  • cutting board
  • knife
  • grater
  • 2 bowls (large)

Enjoy with

Korean Hite Beer
Nothing fits better to short ribs than a cold beer.

Nutrition per serving

Cal
547
Protein
43g
Fat
27g
Carb
26g

Step 1/3

Grate daikon radish and ginger and transfer to a large bowl. Add mirin, salt, and sugar. Stir to combine, then set aside. Mince garlic. In a second large bowl, mix soy sauce, red wine, honey, garlic, and black pepper. Roughly chop red onion and set aside.
  • 300 daikon radish
  • 10 ginger
  • 2 tbsp mirin
  • ¼ tsp salt
  • 1 tbsp sugar
  • 3 cloves garlic
  • 150 ml soy sauce
  • 75 ml red wine
  • 2 tbsp honey
  • 1 pinch black pepper
  • 1 red onion
  • cutting board
  • knife
  • grater
  • 2 bowls (large)

Grate daikon radish and ginger and transfer to a large bowl. Add mirin, salt, and sugar. Stir to combine, then set aside. Mince garlic. In a second large bowl, mix soy sauce, red wine, honey, garlic, and black pepper. Roughly chop red onion and set aside.

Step 2/3

Portion the meat and rinse under cold water, then pat dry with paper towels. Heat oil in a pot over medium-high heat and sauté the ribs on both sides. Remove ribs from pot and let drain on a paper towel-lined plate. Transfer ribs back to the pot, add the chopped red onion, and deglaze with garlic-soy sauce mixture. Mix thoroughly, scraping up the brown bits from the bottom of the pot. Cover the pot and bring to a boil over medium-high heat for approx. 25 min., then reduce heat to low and simmer, covered, for approx. 20 min.
  • 400 short ribs
  • vegetable oil for frying
  • paper towels
  • cooking spoon
  • pot (with lid)

Portion the meat and rinse under cold water, then pat dry with paper towels. Heat oil in a pot over medium-high heat and sauté the ribs on both sides. Remove ribs from pot and let drain on a paper towel-lined plate. Transfer ribs back to the pot, add the chopped red onion, and deglaze with garlic-soy sauce mixture. Mix thoroughly, scraping up the brown bits from the bottom of the pot. Cover the pot and bring to a boil over medium-high heat for approx. 25 min., then reduce heat to low and simmer, covered, for approx. 20 min.

Step 3/3

Remove ribs from pot, season with sesame oil, and decorate with sesame seeds and chili strings. Serve with pickled daikon, and enjoy!
  • 1 tbsp sesame oil
  • 1 tsp sesame seeds for serving
  • chili strings for serving

Remove ribs from pot, season with sesame oil, and decorate with sesame seeds and chili strings. Serve with pickled daikon, and enjoy!