Korean Beef Short Ribs

• 1 piece (1 1/2 inches) ginger, peeled and grated
• 1 None green onion, cut into 1/2-inch lengths
• 2 cloves garlic, crushed
• 2 tbsp Korean chili paste
• 1 None fresh bay leaf
• 1/3 cup light soy sauce
• 1/4 cup firmly packed light brown sugar
• 1/2 cup beef stock
• 2 1/4 lbs beef short ribs
• 5 None small red Thai chili peppers
• 1 large carrot, peeled and thinly sliced
• 1 tsp sesame seeds, toasted

1. Preheat the oven to 300u0b0F. Combine ginger, onion, garlic, chili paste, bay leaf, soy sauce, sugar, stock, beef and chili peppers in a large baking dish. Cover with foil.
2. Bake for 1 hour. Stir in 2 cups water. Cover and bake for 2 hours. Add carrots; cover and bake for 20 mins. Season to taste.
3. Divide cabbage among 4 bowls. Top with beef mixture and sprinkle with sesame seeds.

ginger, green onion, garlic, chili paste, bay leaf, soy sauce, brown sugar, beef stock, red thai chili peppers, carrot, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/34396 (may not work)