Beef Short Ribs with Radish

This beef short ribs with radish is very delicious, comforting and nourishing. We like it to go with steamed rice. You might like it to go with noodle soup. It’s all up to you.

Prep time: 10 mins
Cook time: 30 mins
Yield: 2 to 3 serves

Ingredients:

• 420 gm beef short ribs
• 375 gm radish
• 4 to 5 slices ginger
• 2 tsp shaoxing wine
• 1 cup chicken stock
• 1 spring onion, sectioned

Marinade:

• 2 tsp light soy sauce
• ½ tsp sugar
• sesame oil, to taste

Sauce:

• 2 tsp light soy sauce
• 2 tsp oyster sauce
• 1 Tbsp miso paste
• 2 Tbsp water
• pepper, to taste
• sesame oil, to taste

Thickening:

• 1 tsp corn flour (corn starch)
• 1 Tbsp water

Method:

1. Mix the beef short ribs with marinade well. Set aside for 20 minutes. Peel radish and cut into halves lengthwise. Slice each into ½-cm thick pieces.
2. Heat oil in pan over medium high heat. Pan fry beef short ribs until colour of both sides is changed. Sprinkle wine. Set aside. Cover and keep warm.
3. In the same pan, add oil. Saute ginger and radish. Pour in chicken stock. Bring it to a boil. Cover and cook until softened. Remove the lid and continue to cook until stock is reduced by half. Add sauce. Stir in thickening and cook to personal preference. Garnish with spring onion. Serve hot.

Notes：

• Beef short ribs are available at supermarkets and Korean grocers. The thinly sliced ones are the best and can be cooked swiftly.
• The saltiness of different brands of soy sauce and miso paste is very different. Adjust the amount accordingly.

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