Korean Style Shorts Ribs With Kimchi Fried Rice
Submitted by: DFrosty41 (see all recipes) | Source: my own design
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 1/2 hours
Ingredients:
| 3 | Lss Boneless Beef Short Ribs |
| 1 tsp | Coarse Salt |
| 1 tsp | Black Pepper |
| 2 tsp | Garlic Powder |
| ½ cup | Diced Onions |
| ½ cup | Shredded Carrots |
| ¼ cup sliced | Green Onion |
| 2 Tbsp | Soy Sauce |
| 2 Tbsp | Beef or Chicken Broth |
| 1 Tbsp | Brown Sugar |
| 2 tsp | Minced Fresh Ginger |
| 2 tsp | Toasted Sesame Oil |
| Kimchi Fried Rice, see recipe below | |
| 2 tsp | Toasted Sesame Seeds |
| Kimchi Fried Rice: | |
| 2 Tbsp | Peanut Oil |
| 4 cups | Cooked Sushi, short-grain or white rice, cooled |
| 1 cup | Jarred Kimchi, coarsely chopped |
| 2 Tbsp | Annie Chun Gochujang Sauce, korean sweet-spicy chili sauce |
| 1 Tbsp | Butter |
Directions:
Preheat oven to 450 degrees. Season ribs well with salt, pepper and garlic powder. Place onions and carrots in a slow cooker and top with ribs and green onion. In a bowl, combine soy sauce, broth, brown sugar and ginger. Pour sauce mixture over ribs, then cook on low setting for 8 hours or on high for 4 hours. Serve short ribs over kimchi fried rice, drizzled with remaining sesame oil and garnished with sesame seeds.
Kimchi Fried Rice:
In a large, deep skillet heat the peanut oil. When the oil is almost smoking, add the rice, kimchi and chili sauce. Toss until the rice is thoroughly coated and heated through, about 2 minutes. Add the butter and continue cooking the rice, without stirring, until a light brown crust forms on the bottom, about 2 minutes.
Helpful Tips:
Find the gochujang sauce and kimchi at Whole Foods or other well-stocked grocery store. This recipe takes my knowledge of Korean cooking to the next level of deliciousness.
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