Tuck into gochujang short ribs for a comforting winter warmer. With slow-cooked tender, juicy meat and tangy apple slaw, it’s perfect for relaxed entertaining
Prep:30 mins
Serves 4 – 6
1 tbsp vegetable oil4 large beef short ribs (about 2kg)2 garlic cloves5 tbsp gochujang3 tbsp dark soy sauce3 tbsp dark brown soft sugar1 cinnamon stick2 star anise1 tsp coriander seeds75ml shaohsing rice wine2 red onions, quarteredthumb-sized piece of ginger, peeled and roughly chopped400ml beef stock1 tbsp cornflour2 spring onions, finely slicedcooked rice, to serve
STEP 1Heat the oil in a medium frying pan over a high heat. Season the short ribs all over with salt, then cook in the pan for 8-10 mins until deep brown on all sides. (You may need to do this in batches.) Add a small splash of water to the pan in between batches, and pour the residual liquid into a small heatproof bowl. Set aside.STEP 2Lightly bash the garlic cloves with the skin still on and set the slow cooker to low. Mix the garlic with the gochujang, soy sauce, sugar, cinnamon, star anise, coriander seeds and rice wine. Tip into the slow cooker along with the red onions and ginger. Add the ribs, then pour over the stock. Cover with the lid and cook for 4 hrs 30 mins, or until the meat is falling off the bone.STEP 3In the final 10 mins of cooking time, mix 1 tbsp of the reserved cooking liquid with the cornflour in a small bowl to make a smooth paste. Add this to the slow cooker and mix well. Taste the sauce for seasoning and add more soy sauce, if needed. Cover and set aside. Make the slaw by mixing the apple with the lemon juice and season to taste.STEP 4Scoop the garlic cloves out of the slow cooker, discard the skins, then stir the garlic back in. Serve the ribs with the spring onions sprinkled over, alongside the rice and slaw.
