Slow cook Sundays are our current collaboration for the month of February with our friends at BFR Meats. You can find BFR’s meats including steaks, ground beef, sausages, ribs. pork, jerky. Check them out online and on High Country Food Hub.
My family and I recently enjoyeda beef short rib version of Bo Ssam, traditionally a pulled pork dish served with all kinds of toppings and sides and has been made famous by Momofuko’s David Chang. Ssam, is Korean for “wrap” and butter or bib lettuce is used as a vessel to hold decadent and unctious pork shoulder that’s been cooked for hours and hours. It’s paired with kimchi, toppings and sauces. While we are no strangers in NC to a great fall off the bone pork butt, I wanted to try it with BFR Meats Beef Short Ribs and the result was fantastic. It still takes a few hours so, let’s put your slow cooker to use. Ssam is great fun with family and friends who can choose to wrap or make a plate or bowl. Try out all the flavor combos and just go to town.
4lbs. beef short ribs
4 cups stock
1/3 cup soy sauce or tamari
1 tbs. turbinado or coconut palm sugar (white sugar will do)
5 tbs. brown sugar
1 tbs. salt
Ssam sauce (Momofuko inspired recipe below)
Ginger scallion sauce (Momofuko inspired recipe below)
Carrots, Scallions, Cilantro, Micro greens for toppings (optional)
3 tbs. tamari
3 spring onions, sliced
1 tbs. rice wine vinegar
2 tbs. sesame oil
4 tbs. Gochujang sauce or sambal oelek
1 inch knob fresh ginger, grated or sliced (you can use jarred)
3 cloves garlic smashed or minced
Generously salt and pepper short ribs. In a bowl mix the marinade and pour over the ribs. Work it in well. Conversely, place ribs in a plastic bag and pour over, giving it a good massage. Let marinate overnight or at least 2 hours.
When ready to cook, remove ribs and place in your slow cooker. Add the 1/2 cup soy sauce or tamari, 1 tbs. of turbinado or coconut sugar, and stock to just cover the ribs. Cook on low for 8 hours. Check after 6 hours to see if the ribs pull apart from the bones. Once the meat is cooked and very tender, remove from the liquid and then remove the meat from the bones, roughly shred, and place on a foil lined pan. ***Note***At this point, you may choose to remove some of the connective tissue from the meat, as it makes for a more enjoyable and visually appealing eating experience. It’s not entirely necessary but we do it. It won’t take long if the meat is cooked until tender. Save and strain the cooking liquid for later.
Mix the brown sugar and the tbs. of salt in a small bowl. Spread the shredded meat on the pan and sprinkle with the brown sugar and salt mixture. If it looks a little dry, drizzle a bit of the cooking liquid onto the meat. Bake at 500 degrees for 10-15 minutes until the meat is caramelized with some crispy edges.
Ginger Scallion Sauce inspired by Momofuko
1 bunch thinly spring onions, white and green part
splash soy sauce
1/4 cup freshly minced ginger (I use jarred)
1/2 cup olive oil
1 tsp sherry vinegar
salt to taste
While the meat cooks, mix together ingredients for Ginger Scallion Sauce, adjust seasonings to taste.
Ssam Sauce inspired by Momofuko
Note: Here’s where I had to modify as I don’t have access to the suggested recipe’s ssamjang. 2 tbs. ssamjang or fermented bean &n chili paste. I used 2 tbs. gochujang (found with Asian sauces)
2 tbs. tbs. chili garlic paste or sambal oelek
1/2 cup sherry vinegar
1/2 cup neutral oil
Mix the sauces and vinegar and slowly add oil until desired consistency. Adjust for taste.
Once the short rib meat is caramelized and the sauces are made, place on a platter and surround it with your ssam sauces and toppings. Serve with rice and have fun making the different combinations.
Follow the marinade recipe as instructed. Drizzle the bottom of a braiser or dutch oven with oil and place the ribs in a single layer as much as possible. Add stock, soy/tamari, tbs. of sugar, pop the lid on and cook 300 degrees for 3 hours. Continue with the rest of the recipe above.