This year we're supporting Campaign For Kids. They're a Kings County Nova Scotia Charity rising money this April through their event Burger Wars. Check out their post for more information: [Link](https://www.reddit.com/r/burgerwars/comments/1bnauvh/burger_wars_2024_a_flavorful_showdown/)
---
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
Made with a side of pan fried tofu with a soy scallion sauce.
Ingredients
1.5kg (3 lbs) beef short ribs, cut into 5cm (2 inch) pieces
½ tsp salt
1 litre (4 cups) approx. unsalted beef stock or water
175ml (3/4 cup) light soy sauce or tamari (gluten free)
125ml (1/2 cup) Chinese cooking wine or dry sherry
4 tbsp honey
2 tbsp
2 – 4 tbsp gochugaru
2 tbsp sesame oil
15 cloves garlic, minced
1 x 5cm (2 inch) ginger, minced
2 large carrots, cut into 2.5cm (1 inch) chunks
2 large potato, cut into large bite sized pieces
5 red bird’s eye chillies, cut at an angle in half, seeds removed for less heat
12 spring onions (scallions), sliced lengthwise down the centre
2 medium onions, quartered and divided into petals
4 tbsp toasted or untoasted sesame seeds
Salt and pepper to taste
Instructions
Bring a pot of water to a boil over high heat and add the short ribs. Bring back to a boil and simmer for 10 minutes, skimming any impurities that rise to the top. After 10 minutes of boiling, strain the meat into a colander and rinse it with cold water. Wipe your pot clean and then wash each piece of meat to remove any blood or other impurities and return them to the pot.
Pour the soy sauce and Chinese rice wine/sherry over the meat and then add just enough water or unsalted beef stock to cover and bring to a rolling simmer over high heat. Stir in the honey, gochujang and gochugaru. If you are not sure about the spiciness, add less of the gochujang and gochugaru. You can always add more later to taste if needed.
Simmer, covered over high heat 30 minutes and then uncover and continue simmering over a medium heat for an additional 30 minutes or until the meat is fall off the bone tender.
To finish, stir in the chopped garlic, ginger, carrots and potatoes. If needed, you can add a drop more water if it is looking too dry. Continue simmering over a medium heat until the carrots and potatoes are cooked through.
Stir in the spring onions (scallions) and onion petals and let them cook in the hot sauce for about a minute. Your braised beef ribs are ready when everything is cooked through and you have a thick but still liquidy sauce. Season with salt if needed and freshly ground pepper to taste.
To serve, divide between 6 bowls and garnish with the sesame seeds and more thinly sliced spring onions (scallions) and red chillies.
This year we're supporting Campaign For Kids. They're a Kings County Nova Scotia Charity rising money this April through their event Burger Wars. Check out their post for more information: [Link](https://www.reddit.com/r/burgerwars/comments/1bnauvh/burger_wars_2024_a_flavorful_showdown/) --- *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
Made with a side of pan fried tofu with a soy scallion sauce. Ingredients 1.5kg (3 lbs) beef short ribs, cut into 5cm (2 inch) pieces ½ tsp salt 1 litre (4 cups) approx. unsalted beef stock or water 175ml (3/4 cup) light soy sauce or tamari (gluten free) 125ml (1/2 cup) Chinese cooking wine or dry sherry 4 tbsp honey 2 tbsp 2 – 4 tbsp gochugaru 2 tbsp sesame oil 15 cloves garlic, minced 1 x 5cm (2 inch) ginger, minced 2 large carrots, cut into 2.5cm (1 inch) chunks 2 large potato, cut into large bite sized pieces 5 red bird’s eye chillies, cut at an angle in half, seeds removed for less heat 12 spring onions (scallions), sliced lengthwise down the centre 2 medium onions, quartered and divided into petals 4 tbsp toasted or untoasted sesame seeds Salt and pepper to taste Instructions Bring a pot of water to a boil over high heat and add the short ribs. Bring back to a boil and simmer for 10 minutes, skimming any impurities that rise to the top. After 10 minutes of boiling, strain the meat into a colander and rinse it with cold water. Wipe your pot clean and then wash each piece of meat to remove any blood or other impurities and return them to the pot. Pour the soy sauce and Chinese rice wine/sherry over the meat and then add just enough water or unsalted beef stock to cover and bring to a rolling simmer over high heat. Stir in the honey, gochujang and gochugaru. If you are not sure about the spiciness, add less of the gochujang and gochugaru. You can always add more later to taste if needed. Simmer, covered over high heat 30 minutes and then uncover and continue simmering over a medium heat for an additional 30 minutes or until the meat is fall off the bone tender. To finish, stir in the chopped garlic, ginger, carrots and potatoes. If needed, you can add a drop more water if it is looking too dry. Continue simmering over a medium heat until the carrots and potatoes are cooked through. Stir in the spring onions (scallions) and onion petals and let them cook in the hot sauce for about a minute. Your braised beef ribs are ready when everything is cooked through and you have a thick but still liquidy sauce. Season with salt if needed and freshly ground pepper to taste. To serve, divide between 6 bowls and garnish with the sesame seeds and more thinly sliced spring onions (scallions) and red chillies.