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
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Blanch the short ribs. Wash and drain well.
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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.
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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.
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Tips:
To avoid mushy or overcooked vegetables, add them into the short ribs half-way through the cooking.
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