Sous Vide Mild Korean Short Ribs

60.56°C (141° F)
Temperature
Sous vide time
2 People
Serves
Medium
Difficulty
JW

Ingredients

  • Thick cut short ribs 4x 2 inches thick
  • Sesame oil 1 tea spoon
  • Red pepper chili paste 1 tablespoon or to taste
  • Garlic One and a half teaspoons or to taste
  • Light soy sauce 1/3 Of a cup
  • Fresh ground ginger 1 teaspoon
  • Onion powder
  • Fresh honey 1 tablespoon
  • Fresh basil Thai basil if possible

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Directions

  1. ***All ingredients are approximations since I rarely measure anything.*** Add all ingredients except short ribs to a small bowl and mix thoroughly.
  2. Once mixture is made, separate half to 2/3 of your sauce mixture into a separate container for later.
  3. Then, lightly coat your short ribs with your sauce from the smaller batch and place into your bag using the immersion technique.
  4. Set your water for 141° and let it cook for 24 hours or longer. This is for mid rare.
  5. After cooking remove from bag and pat dry.
  6. Use broiler or torch to lightly char the outside.
  7. Heat remaining sauce and thicken slightly in pan, and pour remaining sauce over the top of short ribs before serving.

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