Here’s are two tasty Korean style dishes. The super tasty ribs recipe is adapted from My Korean Kitchen and the zucchini side dish comes from explorecookeat.
Soak 1.5kg (3⅓ lbs) of beef ribs in cold water. Bring a large pot of water to boil. When the water boils, transfer the short ribs into the pot and simmer for 6 to 8 minutes. While the ribs are boiling, make the sauce. Blend 1 red apple (or nashi), ½ an onion, 6 tablespoons of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of honey, 2 tablespoons of rice wine or mirin, 1 tablespoon of minced garlic, 1 teaspoon of sesame oil and 5 whole black peppercorns to a smooth sauce. When the ribs have simmered for long enough drain them, rinse under cold running water and cut off any excess fat. Place them in your pressure cooker and pour the sauce over them. Set the pressure cooker to high and cook for 40 minutes. Release the pressure quickly and add 250g (1¾ oz) of carrots and 200g (7 oz) of daikon, both peeled and cut into chunks. Cook under pressure for a further 5 minutes and then allow the pressure to release naturally. Serve with rice and garnish with toasted sesame seeds.
To make the Korean style zucchini dish, cut one large or 2 small zucchinis into half rounds. Place them in a colander, sprinkle with ½ a teaspoon of salt and allow them to sweat for 10 minutes. After 10 minutes, use a paper towel to remove the salt, squeezing to remove any excess liquid. In a frypan heat 1 tablespoon of sesame oil and fry the zucchini for 5 minutes or so to soften. Add 2 minced cloves of garlic, 1 finely sliced green onion, 1 teaspoon each of sugar, fish sauce and Korean red pepper flakes. Stir and fry briefly. Serve at room temperature or chilled.
michelle picker cooks 