INDICA INSTITUTE

Korean Braised Beef Back Ribs Noodle Soup Ingredients * 3 to 4 kg beef short ribs, cut into individual ribs * Salt * 2 tbsp beef tallow (or neutral oil) * 6 cloves garlic, minced * 2 tbsp fresh ginger, minced * 4 scallions, sliced, whites and greens separated * 2 yellow onions, peeled and halved * 3 tbsp Korean Chili Flakes * 1 heaping tbsp gochujang * 1 tbsp sugar * 1 cup soy sauce * 2 star anise * 1 cinnamon stick * 1 pear, peeled and quartered * Chicken stock (or beef stock or water), enough to reach the level of the ribs * 1 tbsp sesame oil, to finish * Extra sliced scallions, to finish For serving * Wonton noodles * Sesame oil Method * Step 1: Cut the slab into individual ribs. Season heavily with salt on all sides and set aside for about 1 hour. * Step 2: Heat the barbecue to high. Grill the ribs over direct heat until deeply browned on all sides. Pull off and set aside. * Step 3: Set the barbecue up for indirect cooking. Place the braising pan on the off-heat side and let it come up to temperature. * Step 4: Add the beef tallow. Sear off the garlic, ginger, and scallion whites until fragrant. Place the halved onions in cut side down. * Step 5: Add the Korean Chili Flakes and gochujang, working the gochujang into the pan with a silicone brush until it starts to toast. Add the sugar. * Step 6: Return the ribs to the pan. Pour in the soy sauce, add the star anise, cinnamon stick, and pear. Add stock to the level of the ribs. Close the lid and braise over indirect heat for 6 hours, until the meat pulls easily from the bone. * Step 7: Pull the meat from the bones and discard the bones. Skim excess fat if desired. Finish with sesame oil and extra scallions. * Step 8: Blanch the wonton noodles, rinse under cold water, and toss with a little sesame oil. * Step 9: Place noodles in a bowl, ladle over the meat and braising liquid, and garnish with scallions. Stovetop option: Sear the ribs in neutral oil in the rondo over medium-high heat instead of grilling, then braise in a 250 F oven for 4 to 6 hours.