Ingredients

Step by step

1. Put the short ribs in a large bowl and coat in the flour and some seasoning. Add the vegetable oil to a wide, deep flameproof casserole or sauté pan and set over a medium heat. Add the short ribs and cook, turning frequently, until deep golden brown all over (about 10-12 minutes). Remove from the casserole and set aside on a large plate.

2. Preheat the oven to 160°C, fan 140°C, gas 3. Add 3 of the red onion quarters, the spring onions, garlic and ginger to the casserole and cook for 1-2 minutes or until lightly charred all over. Transfer to a blender, along with the gochujang, soy sauce, sugar, beef stock and a little seasoning. Blend until smooth. Return the short ribs to the casserole, pour over the gochujang sauce and top up with enough water to almost cover the short ribs (you’ll need about 250ml). Cover with a lid or kitchen foil, leaving a small gap, then transfer the casserole to the oven. Cook for 3½ hours, or until the beef is tender. Remove the lid and return to the oven for a final 20 minutes.

3. When the short ribs have about 40 minutes of cooking time left, cook the rice to pack instructions. Meanwhile, thinly slice the reserved red onion quarter. Put in a bowl of iced water with the shredded spring onions and leave to stand for 10 minutes or until the spring onions have curled up. Drain and gently pat dry.

4. Gently lift the ribs out onto a board, then pull the meat from the bone in large chunks. Return the meat to the casserole and stir in the rice vinegar. Serve with rice, topped with the sliced red onions and curled spring onions.