A classic dish with a beefy Korean twist. Acclaimed NYC chef Esther Choi shows you how to make lip-smackin', extra-crispy Korean Fried Beef ribs.
1 pound beef Back Ribs, 3-4" long, cut individually
1 pound beef Chuck Short Ribs, 1-3" long, cut individually
1 pound beef Chuck Short Ribs, Boneless, cut individually
1-1/2 cups ice water
2 cups cornstarch, divided
2 cups all-purpose flour, divided
1 teaspoon kosher salt
1/8 teaspoon pepper
1 teaspoon black and white sesame seeds
1-1/2 quarts water
1 cup soy sauce
1/2 cup sugar
1/4 cup mirin (rice wine)
1/4 cup sesame oil
4 garlic cloves
1/2 cup Korean fermented red chili sauce (Gochujang)
1/4 cup honey
1/4 cup sesame oil
2 tablespoons soy sauce
1 lemon, juiced
2 teaspoons minced garlic
1/2 teaspoon fresh minced ginger
1. Combine all Braising Liquid ingredients in a large pot; bring to a boil on high heat. Add beef Back
Ribs, Chuck Short Ribs and Chuck Short Ribs, Boneless; bring back to a boil. Reduce heat to
simmer; cook 1 to 1-1/
2 hours until ribs are fork-tender
and still on the bone. Remove ribs from
Braising Liquid and place on wire cooling rack; discard Braising Liquid. Refrigerate ribs 10 minutes
or until cool to the touch.
2. Meanwhile, prepare the Gochujang Sauce. Mix together Gochujang, honey, oil, soy, lemon juice, garlic and ginger in small saucepan until well blended. Heat on medium-high heat; bring to a boil. Reduce heat to low; simmer 4 to 7 minutes until sauce thickens. Remove from heat; keep warm.
3. Heat countertop fryer to 350°F per manufacturer's instructions.
Combine ice water, 1 cup cornstarch, 1 cup flour, salt and pepper in medium bowl; whisk until
smooth. Place remaining 1 cup cornstarch and remaining 1 cup flour in second medium bowl; mix to
combine. Dip each rib into dry flour mixture then into wet flour mixture.
4. Lift ribs out of wet flour mixture one at a time, letting excess batter drip back into the bowl and gently place in preheated oil. Cook ribs 3 to 4 minutes. Remove from oil; cool 2 minutes. Gently place rib back into oil; cook 3 minutes (double fry). Drain on paper towels. Fry in batches, as needed to avoid overcrowding the fryer.
5. Paint each rib with Gochujang Sauce using a pastry brush. Be careful not to smother the beef in sauce. Garnish ribs with sesame seeds and serve with remaining Gochujang Sauce.
Nutrition information per serving, 3 ounces cooked beef: 753 Calories; 259.2 Calories from fat; 28.8g Total Fat (9.4 g Saturated Fat; 0.7 g Trans Fat; 5.1 g Polyunsaturated Fat; 12.8 g Monounsaturated Fat;) 68 mg Cholesterol; 1371 mg Sodium; 99 g Total Carbohydrate; 1.7 g Dietary Fiber; 20.5 g Total Sugars; 25 g Protein; 13.2 g Added Sugars; 29.6 mg Calcium; 4.2 mg Iron; 285 mg Potassium; 4.8 IU Vitamin D; 0.4 mg Riboflavin; 5.5 mg Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 189 mg Phosphorus; 6.3 mg Zinc; 35.6 mcg Selenium; 44 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6.