Korean Style Braised Pumpkin and Beef Short Ribs with Vinegar
What You Will Need
Ingredients
- Beef short ribs 700g
- Carrot 1piece, peeled and chopped
- Radish ½ pieces, peeled and chopped
- Potato 1 piece, peeled and chopped
- Pumpkin 150g, chopped
- Lee Kum Kee Korean Marinade 2packs
- Water 500ml
- Lee Kum Kee Minced Garlic 1tbsp
- Lee Kum Kee Rice Vinegar 50ml
- Salt 1tsp
Made with
Lee Kum Kee products
How to make it
-
Blanch the short ribs. Wash and drain well.
-
Over medium high heat, pan fry the short ribs until golden. Add salt, garlic, Korean BBQ sauce and water. Bring to boil and turn to medium low heat.
-
About 30 minutes later, add radish and cook for 10 minutes. Add potatoes, carrots, pumpkin and vinegar. Boil until all vegetables and beef are tender.
-
Tips:
To avoid mushy or overcooked vegetables, add them into the short ribs half-way through the cooking.
You May Also Like
Garlic Chicken Linguine with Sesame Oil
- Difficulty
25 mins
50
Yam and Mushroom Rice with Sesame Oil
- Difficulty
35 mins
50
Wagyu Beef Fried Rice
- Difficulty
35 mins
1