Korean Spinach Salad and Short Ribs
  • Cooking Time: 2
  • 2.5 lbs of lean beef short ribs
  • 1/2 cup of water
  • 1/2 cup soy sauce
  • 2 tsp sesame oil
  • 1/8 cup sugar
  • 1 tsp black pepper
  • 3 cloves of garlic
  • 2 onions- chopped
  • 4 carrots- chopped
  • 3 tsp toasted sesame seeds
  • 3 green onion- chopped
  • 10 mushrooms- halved
  • Korean Spinach Salad (see recipe)
  1. For the ribs, clean beef and remove fat. Place in large saucepan and add water. Bring to boil and then reduce heat to medium heat. Cover, cook, and stir occasionally for 1.5 hours (until meat is tender)
  2. Add soy sauce, oil, sugar, pepper, garlic, onions, carrots and sesame seeds- stir until mixed. Reduce heat to low and simmer for 30 minutes (until veggies are tender)
  3. Add green onions and mushrooms- cook 2 more minutes.
  4. Garnish with green onions and sesame seeds. Serve with Korean Spinach Salad (see recipe)
These two dishes paired together make a great meal!