I am always looking for new Asian cuisine to cook and have always been fascinated by the lesser known cuisines of Korea & Cambodia.  We always seem to have the staple Thai, Chinese & Malaysian so when I found a recipe for Korean beef ribs, I knew I had to take the basis of it and add a little Em’s Food spin.  For starters, I didn’t have ribs.  I had a big wad of gravy beef that I knew would work really well cooked low and slow in gorgeous Asian aromatics.  I also love how the Korean cuisine often uses pickles (Kimchi is the new food fad in Oz) and there is a well known Korean dish called Bibimbap that uses beef, rice and pickled carrot, among other things.  It is often eaten for breakfast so has an egg on top.  Well this was not breakfast and it is not traditional but it has all the elements of a sensational Korean feed.  Pretty happy with the outcome, pretty happy indeed.


This could definitely go in the slow cooker or thermo.  Brown the beef for more intense flavour and cook on high for 5-6 hours.  Keep an eye on the liquid and add water periodically if the mixture is looking too dry.


Prep time:  20  Minutes          Cooking time:  2.5 Hours          $-$$ Low to Medium Budget


Serves 4


Peanut or vegetable oil for frying

800gm of gravy beef, cut into 2.5cm chunks

4cm piece of ginger, finely grated

3 garlic cloves, finely chopped or crushed

2 green onions, sliced into 2cm batons

2 long red chillies. seeds removed and julienned

1 bay leaf

2 tbs of sambal oeleck (or Korean chilli paste if you happen to have it)

1/2 cup of light soy sauce

1/3 cup of firmly packed brown sugar

1/2 cup of beef stock

1-2 cups of water

2 medium carrots, peeled, halved and finely julienned (use a mandolin or julienne peeler if possible)

1/2 cup of rice wine vinegar

1/4 cup of caster sugar

2 green onions finely sliced diagonally

1/2 bunch of coriander, roughly chopped

2 tbs of toasted sesame seeds

Sesame oil, for drizzling

Steamed rice and Asian greens to serve


Preheat the oven to 160°C


Heat a large oven proof frypan and add a little oil.  Brown the beef in batches and set aside.  In the same pan, add a little more oil if needed and fry the garlic, ginger and chilli for 60 seconds or until aromatic.  Pop in the green onion batons and fry for a further minute and then add the bay leaf, samba oeleck, soy, brown sugar and beef stock.  Stir to combine and then return the beef to the pan, juices and all.  Bring to a simmer and then lay a sheet of baking paper over the top of the beef, tucking the sides in.  Pop on a tight fitting lid and place in the oven for approximately 2.5 hours.  Check the beef every half an hour and add a little water each time.  Remove the lid for the last half an hour and allow the mixture to reduce slightly.


Place the spring onion and coriander in a bowl of ice cold water.  This will really crisp and freshen everything up.  Drain before serving.


Place the carrot, vinegar and sugar in a small bowl and stir to combine until the sugar has dissolved.  Allow the carrot to sit and infuse for half an hour.


To serve, divide steamed rice between four bowls and top with the beef mixture, making sure to use all of the sauce.  Top the beef with a nice pile of carrot pickle and garnish with the coriander and spring onion.  Sprinkle over the sesame seeds and a small drizzle of sesame oil (be careful not to use too much as it can over power) and tuck in.