Glazed Korean beef short rib | F. Whitlock & Sons | New Zealand | Recipes - Kraft Heinz

Ingredients

• 1.5 kg Beef short ribs cut between bones
• 1.25 l Cold water
• - 2cm piece fresh ginger
• 1 Brown onion coarsely chopped
• 1/2 Pear peeled coarsely chopped (adding to the stickiness)
• 1 Bottle 400ml F. Whitlock & Sons Korean BBQ marinade
• 40 g Caster sugar
• 1/4 tsp Ground pepper
• 1 Large carrot peeled cut into 5 cm pieces
• 200 g (1 cup) white radish (daikon) cut into 5 cm pieces
• 8 Dried shiitake mushrooms soaked in cold water for 30 minutes stems removed
• 1 tbsp Sesame oil
• - Steamed rice to serve (optional)