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Gochujang Braised Shortribs With Crunchy Apple Slaw


Heat the oven to 150C

1. Heat the oil in a heavy based frying pan. Season the meat on all sides with salt. Brown on until deep brown on all sides. 
2. Mix the garlic, gochujang, soy sauce, sugar, cinnamon, star anise, coriander seeds and rice wine. Pour into a casserole dish with the ginger and red onion. Add the ribs, then pour over the stock. Cover with the lid and bake in the oven for 3-4 hours or until the meat is tender. Alternatively you can cook it in a slow cooker. 
3. Mix 1 tbsp cooking liquid with the cornflour to make a smooth paste. Add this back into the casserole dish. Let it cook for another 5 minutes. Taste and add more soy sauce if needed.
4. Make the slaw by tossing all the vegetables in the lemon juice , season to taste.
5. Serve the ribs with the slaw and cooked rice. Sprinkle with chopped spring onions.