These ribs are first roasted to give them colour and render some of the fat, then it’s just a matter of making the sauce and braising the beef gently until tender. For such a simple recipe, it has all the great qualities of a well-braised dish: deep flavour and tender melting beef, with an added complexity and deep rich taste from the Korean bean paste. This was a favourite at the bar at XO; you could have ribs, a cold beer and some rice and have a lip-smacking good time.
Heat the wok until smoking. Add the oil and, when hot, add the ginger, garlic and sea salt and stir-fry until fragrant. Deglaze the wok with the shaoxing, then add the tomato and simmer until the tomato breaks down. Stir in the sugar and
You could easily
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