Dinner

Braised Beef Short Rib with Gochugaru & Root Vegetables

Name: Braised Beef Short Rib with Gochugaru & Root Vegetables
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 2 servings
Ingredients: 600 g beef short ribs (bone-in, preferably 2 large pieces); sea salt and freshly cracked black pepper; 2 tablespoons neutral oil; 1 medium daikon radish (300 g), cut into large chunks; 2 medium carrots, cut into large chunks; 150 g shiitake mushrooms, halved; 4 cloves garlic, crushed; 2 tablespoons gochugaru; 3 tablespoons soy sauce; 1 tablespoon anchovy paste (or 2 anchovy fillets, mashed); 1 tablespoon honey; 500 ml beef or chicken stock; 1 bay leaf; 1 teaspoon sesame oil; cooked white rice, for serving; fresh cilantro and crispy fried garlic, for garnish

Meaty short ribs seared until caramelized, then braised in a soy-anchovy-gochugaru broth with daikon, carrot, and mushroom. The meat becomes unctuous and falls from the bone; the vegetables absorb the savory heat. Served over white rice with a scatter of fresh cilantro and crispy fried garlic.

846calper serving 59gprotein 53gcarbs 45gfat 15min prep 90min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this