Gochujang Braised Short Ribs with Miso Charred Pak Choi

Serves 4

Takes 4 hours 30 minutes

Simple yet full of flavour and always an impressive offering for guests. Short ribs carry strong flavours beautifully and really stands up to the spice of gochujang paste and the saltiness of soy. Miso buttered pak choi offers a smoky, umami element which pairs perfectly with the soft tender meat. An easy weekend cook that will most certainly be enjoyed by all.

1. Preheat your oven to 160C.
2. Place the short ribs in a large baking tray, big enough to fit the whole rack. Rub the gochujang, brown butter, soy, garlic granules, salt, msg (if using) Shaoxing rice wine all over the ribs, ensuring both sides are covered.
3. Pour the water around the sides to act as a steamer when in the oven.
4. Cover well with a layer of parchment and a few layers of foil so no air can escape and place in the oven to gently braise for 4 hours.
5. Remove from the oven and set aside to rest with the foil still on for 15 minutes whilst you cook the pak choi.
6. Set a skillet or griddle pan on a medium – high heat, in a small bowl mix the butter and miso paste together until combined, spread on all 4 halves of the pak choi and place down in the hot pan for 4 minutes until it get lovely and charred, flip over and cook for a further 4 minutes until it has softened and wilted slightly but still with a crunch, remove and set aside whilst you plate up.
7. Remove the foil and place the rack on a wooden board, slice up into individual bones – this may be tricky as the meat should be falling off the bone!
8. Serve on plates with a big spoonful of jasmine rice, be sure to spoon over some of the lovely cooking liquor from the baking tray and pop the miso charred pak choi slices next to the short ribs.
9. Garnish with the spring onions, coriander, sliced chilli, lime wedges and a scattering of sesame seeds. Enjoy!

• 5kg rack of short ribs (approx. 4 bones)
• 3 tbsp gochujang paste
• 3 tsp brown sugar
• 2 tsp garlic granules
• 5 tbsp dark soy sauce
• 2 tsp salt
• 1 tsp MSG (optional)
• 1 tbsp Shaoxing rice wine
• 400ml water

For the Miso Pak Choi:

• 2 pak chois, halved
• 1 tbsp white miso paste
• 50g butter, softened

Garnishes:

• 2 spring onions, thinly sliced
• 1 red chilli, thinly sliced
• Handful of coriander, roughly chopped
• Sesame seeds, for scattering
• Lime wedges, for squeezing

Serve with jasmine rice