Ttukdak Hyung's Spicy Cream Braised Short Ribs

Name: Ttukdak Hyung's Spicy Cream Braised Short Ribs
Cook time: 100 min
Total time: 100 min
Yield: 3 servings
Cuisine: Korean
Ingredients: beef short ribs (adequate amount); soju (a little); ginger (a little); garlic (generously); bay leaves (a few leaves); whole black peppercorns (a little); milk (adequate amount); heavy cream (adequate amount); tomato spaghetti sauce (a little); Cheongyang chili peppers (a little); peperoncino (a little); soy sauce (a little); hot red pepper flakes (a little); beef dasida (a little); potato starch noodles (adequate amount); Chinese vermicelli (adequate amount); onion (1/2); button mushrooms (a little); cheese (a little); parsley powder (a little)

Tender braised short ribs in a trendy Korean-style sauce made by pouring a blend of tomato sauce, cream, and ground Cheongyang chili peppers, then reducing until rich.

🙋 Recommended for

⭐ Those who want to enjoy a spicy and creamy rosé-style version of traditional braised short ribs.
⭐ Those who want to enjoy trendy add-ins like potato starch noodles and Chinese vermicelli along with the short ribs for a hearty meal.

100 min Difficulty Normal Meat & mains

Main ingredients 🥩

beef short ribssojugingergarlicbay leaveswhole black peppercornsmilkheavy creamtomato sauceCheongyang chili pepperspeperoncinosoy saucered pepper flakesbeef dasidapotato starch noodlesChinese vermicellionionbutton mushroomscheeseparsley

Tags 🏷️

unusual dish party food spicy pride

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

beef short ribs (adequate amount)
soju (a little)
ginger (a little)
garlic (generously)
bay leaves (a few leaves)
whole black peppercorns (a little)
milk (adequate amount)
heavy cream (adequate amount)
tomato spaghetti sauce (a little)
Cheongyang chili peppers (a little)
peperoncino (a little)
soy sauce (a little)
hot red pepper flakes (a little)
beef dasida (a little)
potato starch noodles (adequate amount)
Chinese vermicelli (adequate amount)
onion (1/2)
button mushrooms (a little)
cheese (a little)
parsley powder (a little)

Recipe 🍳

Soak the beef short ribs in cold water for 1 hour to thaw and remove blood thoroughly.
In a pressure cooker, place the drained short ribs, water, soju, ginger, garlic, bay leaves, and whole black peppercorns. Boil for 20 minutes.
In a blender, combine garlic, milk, heavy cream, tomato spaghetti sauce, Cheongyang chili peppers, and peperoncino. Blend to make a special sauce.
Transfer the cooked short ribs and some of the cooking broth to a pot. Pour in the prepared spicy cream sauce.
Season with soy sauce, hot red pepper flakes, and beef dasida to taste.
Add potato starch noodles, Chinese vermicelli, sliced onion, and sliced button mushrooms. Simmer until the sauce thickens.
Top with cheese and let it melt. Sprinkle with parsley powder and serve.

Drain blood from short ribs and boil in a pressure cooker with aromatic vegetables for 20 minutes.
Pour sauce made from ground cream, milk, tomato sauce, and chili peppers over the meat and season.
Add potato starch noodles, vermicelli, and vegetables. Simmer, then top with cheese and parsley.

Cooking tips 💡

If you don't have a pressure cooker, use a regular pot and simmer for a longer time until the meat is very tender.
If you like the unique taste of gochujang, you can add a little gochujang to the seasoning for extra flavor.
A tip is to make a generous amount of sauce so you can use the leftovers for pasta later.

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