This is the first time I made a Korean dish, which is bold enough in itself. But this is also the first time I’ve made a main dish in my Cuckoo rice cooker/pressure cooker. The recipe is adapted from Maangchi.com’s recipe but I’ve adjusted it for the Cuckoo rice cooker. On a side note: wow, I never realised how many calories were in beef ribs! They really are the fattiest cut available.
Prep time 15 mins
Cook time 35 mins (1 hour if using stove top)
1.2kg beef ribs, trim as much fat off as possible
1 small onion, sliced
8 cloves of garlic, crushed
8 tbsp soy sauce
1 tbsp brown sugar
1 tbsp rice wine
2 small carrots, chopped
150g radish, chopped
5 shiitake mushrooms, sliced
100g water chestnuts, whole
50g gingko nuts, whole
2 stalks spring onion, sliced
1 tsp sesame oil
Wash the beef ribs until the water runs clear. Then let it boil in a pot for about 10 minutes (I know, I said it’s a Cuckoo recipe but trust me, you want to pre-boil the gunk out of the beef ribs as they’re the fattiest cut).
Meanwhile, prepare your base sauce in the Cuckoo pot by mixing together the water, soy sauce, onion, garlic, brown sugar and rice wine.
Remove the beef ribs from the stove and drain with cold water, rinsing out the fats that have been released. After this, add the beef ribs to the sauce in the Cuckoo pot.
Add the mushrooms, carrots, radish, water chestnut and gingko nuts into the Cuckoo pot.
Close the lid, set the Cuckoo to ‘multi-cook’ for 35 minutes and press ‘Pressure Cook’.
When the Cuckoo has finished cooking, top the dish with sesame oil and garnish with spring onion before serving with rice and kimchi.