Vs Slow Braised Korean Short Ribs With Caramelized Kimchi Rice And Korean Cabbage Slaw Recipes

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KOREAN BRAISED BEEF SHORT RIBS



Korean Braised Beef Short Ribs image

Korean Braised Beef Short Ribs are slightly spicy, slightly sweet and totally amazing! Slow-braising makes them fall-off-the-bone tender!

Provided by By: Carol | From A Chef's Kitchen

Categories     Beef

Time 6h15m

Number Of Ingredients 18

1 medium onion (thinly sliced vertically)
8 large cloves garlic (sliced)
2 tablespoons minced ginger
2 cups beef broth
1/2 cup soy sauce (tamari or coconut aminos)
1/4 cup brown sugar (or coconut sugar)
2 tablespoons unseasoned rice vinegar
2 tablespoons gochujang (fermented Korean chile paste)
1 tablespoon toasted sesame oil
2 tablespoons canola oil (jor vegetable or peanut oil)
Salt and freshly ground black pepper
4 short ribs (2 1/2 to 3 pounds, bone in, trimmed of excess fat)
2 tablespoons cornstarch
2 bunches scallions (root ends trimmed)
2 tablespoons toasted sesame seeds
Kimchi
Shredded carrots
Cooked brown rice

Steps:

  • Combine the first 9 ingredients in a slow cooker. Set slow cooker to high to preheat.
  • Heat 2 tablespoons oil in a large skillet or sauté pan over medium-high heat.
  • Generously season beef short ribs with salt and black pepper. Add short ribs to pan, reduce heat to medium and brown well on all sides, approximately 2-3 minutes per side.
  • Transfer ribs, meat side down, to slow cooker.
  • Cover and cook on high for 4-6 hours or until very tender.
  • Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth. Pour cornstarch mixture into slow cooker, stir to blend and cook uncovered on high for approximately 20 minutes.
  • Turn slow cooker off and let stand 10 minutes. (Sauce will thicken more upon standing.)
  • Heat remaining 1 teaspoon oil in a skillet or sauté pan over medium-high. Cook scallions, 2-3 minutes or until slightly softened and browned.
  • Serve short ribs with scallions, kimchi, cooked brown rice and shredded carrots.

Nutrition Facts : ServingSize 1 short rib, Calories 247 kcal, Carbohydrate 28 g, Protein 7 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 2078 mg, Fiber 2 g, Sugar 16 g, TransFat 1 g, UnsaturatedFat 11 g

KOREAN-INSPIRED BRAISED SHORT RIBS



Korean-Inspired Braised Short Ribs image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 6 servings

Number Of Ingredients 23

3 tablespoons grapeseed oil
3 pounds short ribs, boneless
1 Asian pear, cored and cut into thin slices
1 lemongrass stalk, cut into rounds
One 3-inch piece of ginger, cut into rounds
7 scallions, cut in large pieces
1/4 cup gochujang
1/4 cup tomato paste
2 cups red wine
4 cups beef stock
1 1/2 cups soy sauce
1/4 cup sesame oil
Zest of 2 oranges plus 1/4 cup orange juice
1 tablespoon fish sauce
2 tablespoons brown sugar
1/4 cup toasted sesame seeds
Sweet Potato Grits, recipe follows, for serving
1 bunch watercress, for garnish
2 pounds sweet potatoes
2 teaspoons Himalayan pink salt
1 1/2 cups yellow grits
3 tablespoons butter
Pinch grated nutmeg

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the grapeseed oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs until brown on all sides, about 3 minutes per side. Reserve on a sheet tray.
  • Add the Asian pear, lemongrass, ginger and scallions to the Dutch oven and cook for a few minutes. Add the gochujang and tomato paste and cook another minute or two to caramelize. Add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, sesame seeds and 2 cups water and bring to a simmer. Add the short ribs back, nestling them in so they are covered with liquid. Braise in the oven for 40 minutes.
  • Lower the oven temperature to 250 degrees F and continue to cook until the short ribs are fork-tender, another 2 hours and 15 minutes to 2 hours and 45 minutes.
  • Transfer the short ribs to a sheet tray and cover with foil to rest. Strain the cooking liquid, return to the Dutch oven and reduce over medium-high heat until slightly thickened, 5 to 8 minutes. Serve the short ribs over the Sweet Potato Grits, with watercress and the sauce.
  • Preheat the oven to 375 degrees F.
  • For the sweet potatoes: Prick the sweet potatoes with a fork, wrap in aluminum foil and cook until they feel soft all the way through when you gently squeeze them, about 40 minutes. Allow the sweet potatoes to cool slightly, then scoop out the flesh and mash lightly with a fork. Set aside.
  • For the grits: Place 4 cups of water and 1 teaspoon of the salt in a medium heavy-bottomed saucepot and bring to a boil over high heat. Whisk in the grits. Cook, stirring, until the mixture comes back up to a boil, then reduce the heat to the lowest setting, place a lid on top and let simmer for 15 minutes.
  • Remove the lid and give the grits a good stir to help them finish absorbing the water. Add the sweet potatoes and stir until well mixed. Fold in the butter and nutmeg. Stir again until smooth. Add the remaining salt. Serve hot.

KOREAN BBQ SHORT RIBS



Korean BBQ Short Ribs image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 28

1 1/2 cups pineapple juice
1 1/2 cups lemon-lime soda, such as Sprite
1 1/2 cups mushroom soy sauce
1 cup rice wine vinegar
5 lemons, juiced
1/4 cup brown sugar
1/4 cup honey
3 tablespoons minced garlic
2 tablespoons sesame oil
2 tablespoons sriracha
15 Korean-style short rib pieces (see Cook¿s Note)
1 1/2 cups jasmine rice
2 tablespoons sesame oil
1/4 cup diced carrots
1/4 cup diced Spanish onions
2 tablespoons minced garlic
1/2 cup mushroom soy sauce
1 1/2 cups kimchi
2 large eggs
1/2 cup sliced scallions, plus more for garnish
1/4 cup peas
1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1/4 cup kimchi, roughly chopped
1/4 cup rice wine vinegar
1 tablespoon honey
1 tablespoon mayonnaise
1 teaspoon black sesame seeds, plus more for garnish

Steps:

  • For the pineapple soy-glazed short ribs: Combine the pineapple juice, lemon-lime soda, mushroom soy sauce, rice wine vinegar, lemon juice, brown sugar, honey, garlic, sesame oil and sriracha in a medium mixing bowl. Add the ribs and marinate for 20 minutes at room temperature.
  • Heat a grill pan over high heat. Strain the short ribs, reserving the marinade. Cook the ribs on the grill pan until dark caramelized grill marks appear, about 1 1/2 minutes on each side. Cut the ribs in between each bone to create square pieces.
  • Strain the reserved marinade through a fine mesh strainer and cook in a saute pan over high heat until reduced by half, about 6 minutes. Set aside for serving.
  • For the fried rice: Add the jasmine rice and 3 cups of water to a medium saucepot. Bring to a boil, cover, reduce the heat to medium low and let simmer until cooked, about 15 minutes.
  • Heat a saute pan over high heat. Add the sesame oil, carrots and onions and cook until caramelized and dark brown. Add the garlic and cook until dark brown. Add the soy sauce and cook, scraping up the bits from the bottom of the pan, until the soy sauce is reduced by half. Add the kimchi and eggs and cook, stirring occasionally, until the eggs are scrambled and fluffy. Add the scallions and peas.
  • For the kimchi slaw: Combine the red cabbage, green cabbage, kimchi, rice wine vinegar, honey, mayonnaise and black sesame seeds in a medium bowl, using your hands to mix the ingredients until evenly distributed. Leave the mix out until ready to plate. Strain out excess liquid before serving.
  • To serve, spoon the fried rice on each plate in a 4-by-1-by-1/2-inch line. Layer 4 to 5 short ribs on top of the fried rice in a cascading fashion. Top the meat with the strained slaw. Finish with a drizzle of reduced marinade and sprinkle with some sesame seeds and scallions.

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