Ingredients with Measurements:
- 4 lbs beef short ribs
- 10 cups water
- 1 cup boricha (Korean barley tea)
- 1 onion, chopped
- 5 garlic cloves, minced
- 1 inch ginger, sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Tongs
- Whisk
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat.
3. Season short ribs with salt and pepper, then sear on all sides until browned. Remove from pot and set aside.
4. In the same pot, add onion, garlic, and ginger. Cook until fragrant, about 2-3 minutes.
5. Add soy sauce, brown sugar, sesame oil, and boricha. Stir to combine.
6. Add the short ribs back to the pot, making sure they are fully submerged in the liquid.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Bake for 2-3 hours, or until the meat is tender and falling off the bone.
9. Remove the short ribs from the pot and set aside.
10. In a small bowl, whisk together cornstarch and 1/4 cup of the braising liquid until smooth.
11. Return the pot to the stove over medium-high heat and whisk in the cornstarch mixture. Cook until the sauce thickens, about 5-7 minutes.
12. Serve the short ribs with the thickened sauce.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 650
Fat: 45g
Carbohydrates: 20g
Protein: 45g
Sodium: 1900mg
Sugar: 15g
Substitutions for ingredients:
- Boricha can be substituted with any other tea, such as green tea or black tea.
- Brown sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with any other neutral oil, such as canola oil or grapeseed oil.
Variations:
- Add vegetables such as carrots, potatoes, or mushrooms to the pot during the last hour of cooking.
- Use pork ribs instead of beef short ribs.
- Add gochujang (Korean chili paste) for a spicy kick.
Tips and tricks:
- Make sure to sear the short ribs on all sides to develop a rich flavor.
- Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to keep the moisture in.
- Let the short ribs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover short ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until warmed through.
Presentation ideas:
- Serve the short ribs on a bed of rice or noodles.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Noodles
- Kimchi
Suggested side dishes:
- Steamed vegetables
- Pickled vegetables
- Korean-style pancakes (jeon)
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch until desired thickness is reached.
- If the short ribs are tough, they may need to cook for longer.
Food safety advice:
- Make sure to cook the short ribs to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Boricha is a traditional Korean tea made from roasted barley.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve with steamed rice and a side of kimchi for a traditional Korean meal.
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Region: Korean