Units
Ingredients
- 1700 grams beef rib fingers
- 1 tablespoon vegetable oil
- 75 grams scallions cut into 2 inch lengths
- 20 grams garlic smashed
- 20 grams ginger cut into coins
- 2 cups sake
- ½ cup gochujang
- 3 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons dark brown sugar
- 1 tablespoon rice vinegar
Instructions
- Cut 1700 grams beef rib fingers in half to make them more manageable.
- Add 1 tablespoon vegetable oilto a large heavy-bottomed pot such as a Dutch oven, and brown the beef on both sides in batches.
- After removing the last batch of ribs, add 75 grams scallions, 20 grams garlic, and 20 grams ginger to the oil and fry the aromatics until they’ve started to brown.
- Use a paper towel to soak up the excess oil.
- Return the ribs to the pot and add 2 cups sake, ½ cup gochujang, 3 tablespoon soy sauce, 2 tablespoons rice vinegar, and 2 tablespoons dark brown sugar. Bring the mixture to a boil, cover with a lid, and lower the heat to maintain a gentle simmer.
- The rib fingers will render a lot of fat, so use a skimmer to remove it periodically.
- The ribs are done when a fork passes easily through the meat. This will take 2 to 2 ½ hours.
- Remove the ribs from the pot and skim off as much fat as possible.
- Strain the braising liquid through a sieve into a large pan.
- Boil the braising liquid until it is thick and glossy.
- Add the remaining 1 tablespoon rice vinegar, braised rib fingers, and glaze with the sauce.
- I like serving these with rice, but you can also pull the beef and make sandwiches.
Nutrition
Calories 507kcalCarbohydrates 18gProtein 49gFat 18gSaturated Fat 7gPolyunsaturated Fat 2gMonounsaturated Fat 9gTrans Fat 1gCholesterol 155mgSodium 694mgPotassium 891mgFiber 1gSugar 6gVitamin A 186IUVitamin C 7mgCalcium 63mgIron 6mg