This is a remake of my Korean Beef Ribs long back but this time, I made it along with a crunchy salad with fresh carrots, green chile pepper and red bell pepper. The "sour" component to the salad is just apple cider vinegar. The ribs are so tasty and tender, they will go well with a simple green salad or added into soft tacos with some yogurt.The idea came from Nigella Lawson's Asian Inspired Beef with a Hot Sour Salad but extremely simplified. My version is a mix of Korean and Chinese flavours that I enjoy most. The result is a spicy, sweet and rich mixture for the beef ribs. I didn't care this time for the sauce. I wanted the sauce to be absorbed through the ribs as they were cooking, so don't expect a lot of sauce from this dish but expect a very fragrant, meaty oil to be drizzled over the noodles and salad. If you prefer a dish with more sauce, just add more water or stock to almost cover the beef ribs.
Here's the ingredient list for the sauce:
3 beef ribs
1 tablespoon Korean gochujang red pepper paste
1 tablespoon Chinese spicy fried chillies in oil
1 tsp minced garlic
1 tablespoon minced garlic
1 tablespoon sesame oil
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tsps mirin
enough water to almost cover the beef ribs
Preheat the oven to 160C. Brown the beef ribs on all sides with some oil on the pan. Once browned, pour the mixture over the ribs and cook in the oven for 1.5 - 2 hours. Keep an eye out as the sauce can dry out. If it does, just add 1/2 cup to 1 cup water. Cook until tender.
Next, prepare the salad. I cut 2 carrots, 1 red bell pepper and 1 green chile pepper into strips. Add 1/4 cup of apple cider vinegar.
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