8 single beef short ribs, approx 8 cm long each
oil, for frying
1 bunch spring onions, finely chopped
4 garlic cloves, crushed
3 cm ginger piece, finely grated
4 tbsp rice wine vinegar
1 lime, juiced
3 tbsp gochujang
2 tbsp soy sauce
4 tbsp soft brown sugar
1 tbsp sesame oil
1 tbsp sesame seeds, ground with a pestle and mortar
cooked basmati rice, to serve
4 tbsp rice vinegar
2 tsp golden caster sugar
½ red chilli, finely diced
1 garlic clove, halved
2 small ridge cucumbers, or use ½ a normal
- Heat the oven to 160C/fan. Heat 2 tbsp oil in a large non-stick frying pan then brown the ribs in batches, getting a good dark colour and rendering down as much fat as you can. Pour away the fat as you cook.
- Put the spring onions, garlic and ginger in a large ovenproof pot with a lid where the ribs will sit in a single layer. Add the rest of the ingredients and 750ml water. Cover and cook in the oven for 4 hours.
- Carefully remove the ribs, then cool. Chill the cooking liquid until the fat settles and hardens on top. If you can do this the day before, great. If not, start in the morning and a couple of hours in the fridge should do it.
- To make the pickles, mix the vinegar, 2 tbsp oil, sugar, chilli and garlic. Cut some stripes of skin from the cucumber using a peeler, and cut into discs. Toss with the liquid and chill (remove the garlic before serving).
- When the fat has solidified, scoop it off the top and discard. Put the pot back on the heat and simmer the sauce if you want to thicken it. Add the ribs and cook, turning in the liquid until heated. Serve with rice and pickles.