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Prep Time
20 mins
Total Time
2 h 40 m
Serves
8

Ingredients

1 tbsp
canola oil
15 mL
3½ lb
Korean-style beef ribs, cut into 3-in. (8-cm) pieces
1.75 kg
1
onion, chopped
4
cloves garlic, minced
4 tsp
minced fresh ginger
20 mL
1½ lb
mini yellow-fleshed potatoes, halved
750 g
3
carrots, chopped
⅓ cup
lightly packed brown sugar
75 mL
3 tbsp
Korean chili paste (gochujang) or Sriracha sauce to taste
45 mL
⅓ cup
rice vinegar
75 mL
⅓ cup
reduced sodium soy sauce
75 mL
2 cups
reduced sodium beef broth
500 mL
2 tbsp
sesame oil
30 mL
2
green onions, chopped
1 tsp
toasted sesame seeds
5 mL

Method

Step 1
Preheat oven to 300˚F (150˚C). Heat oil in ovenproof Dutch oven or large saucepan over medium heat. Cook rib pieces in batches, 6 to 8 min. per batch, until browned on all sides. Transfer to plate.
Step 2
Add onions, garlic and ginger to Dutch oven and cook 2 min. until softened. Stir in potatoes, carrots, brown sugar and chili paste; mix to coat. Stir in rice vinegar and soy sauce; bring to a boil. Pour in beef broth and sesame oil; bring to a simmer. Return ribs to Dutch oven.
Step 3
Cover and transfer to oven. Cook, stirring occasionally, 2 to 2½ hr. until meat is very tender. Skim fat from sauce. Sprinkle with green onion and sesame seeds to serve.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
320
Fat:
16 g
Saturated Fat:
4 g
Carbs:
26 g
Fibre:
3 g
Sugar:
9 g
Cholesterol:
50 mg
Protein:
19 g
Sodium:
600 mg