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.
