Slow-cooked ribs and spicy Korean cucumbers

Votes: 3

How to cook - Slow-cooker ribs and spicy Korean cucumbers

Time: 1 hour 35 minutes
Complexity: easily
Servings: 4

What's the secret to delicious spare ribs? It's tender meat that falls easily off the bone and a richly flavored sauce or glaze. But to get the meat tender, you typically have to braise, bake, or marinate it for a long time, but using a pressure cooker solves this problem. Pressure cooking significantly reduces cooking time, preserves more vitamins, and allows the meat to cook in its own juices. Now that we've figured out the key to tender meat, the rich flavor of the glaze comes from the combination of sweet, spicy, and salty flavors typical of Asian cuisine—pear, spices, ginger, and soy sauce. If you want to add a touch of grilled flair to your spare ribs, sear them in the oven for just a few minutes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of beef short ribs, 6-12 mm thick, on the bone
1/4 cup soy sauce
3 tbsp. Gochujang (Korean soybean paste)
2 tbsp. peeled and grated ginger
2 tbsp. l. brown sugar
0.5 pears, peeled, core removed and grated on a coarse grater
2 cloves of garlic, finely grated
3 tbsp. l. dark sesame oil
2 green onions, green parts only, thinly sliced diagonally, plus extra for serving
1 hothouse cucumber, halved lengthwise and thinly sliced
2 tbsp. sushi rice vinegar (with salt and sugar)
1-2 tsp gochukaru (Korean chili pepper flakes) or 1 tsp crushed red pepper flakes
1 tsp toasted sesame seeds + extra for serving
1 teaspoon granulated sugar
Serving methodwith steamed rice
Special equipment: 6-liter or 8-liter multicooker-pressure cooker

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a slow cooker, whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil, and 1/4 cup water. Place the ribs on top and, following the manufacturer's instructions, secure the lid and prepare the slow cooker for pressure cooking. Set the pressure cooker to high pressure for 25 minutes.

After the pressure cycle is complete, follow the manufacturer's instructions and run the quick pressure release cycle until it's complete. Carefully unlock and open the lid to avoid any remaining steam. Using a slotted spoon, transfer the meat to a large bowl and cover.
Turn the slow cooker on high for 30 minutes and reduce the remaining liquid in the bowl until it becomes thick and glossy, about 15 minutes. (This should yield about 0.5 cups of sauce.) Turn off the slow cooker and pour the resulting sauce over the meat, stirring to combine.

Meanwhile, in a medium bowl, combine the green onions, cucumber, rice vinegar, gochukara, sesame seeds, granulated sugar, 1/4 teaspoon salt, and the remaining tablespoon sesame oil, cover, and refrigerate until ready to serve.
Seared ribs (optional): Adjust the oven rack to the highest position and preheat the oven to high. Transfer the glazed ribs to a rack set over a baking sheet and sear them in the oven until lightly charred on both sides, about 1 minute per side.

Serve the ribs over steamed rice and garnish with pickles, green onions and sesame seeds.

Categories:

recipe / Multicooker / Main courses / Meat / Food Network - recipes / Asian cuisine / Korean cuisine

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