Korean · Dinner
Korean Rice with Grilled Beef Ribs and Bean Sprouts
Grilled bone-in beef short ribs marinated in soy sauce, garlic, and pear, served over steamed short-grain rice with blanched bean sprouts seasoned with sesame oil and scallion. The ribs are charred over high heat for a smoky edge, then rested before slicing, with gochujang on the side.
$8
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
589Calories
41.6gProtein
30.2gFat
39.8gCarbs
13.4gSugar
3gFiber
2330mgSodium
119mgChol
11.6gSat Fat
719mgPotassium
67mgCalcium
4.2mgIron
2.8mcgVitamin B12
8.5mgVitamin C
protein-rich
rich-umami
Instructions
1
Prep
Pat the short ribs dry and score lightly across the fat cap so the marinade penetrates evenly.
2
Marinate
Whisk together soy sauce, brown sugar, minced garlic, grated pear, and sesame oil; coat the ribs fully and marinate refrigerated for 2 hours.
3
Boil
Blanch the bean sprouts in boiling water for 2 minutes until translucent and just tender, then drain well.
4
Grill
Heat a skillet over high heat until smoking; grill the ribs 3–4 minutes per side until charred and 145°F internally.
5
Plate
Mound rice in a bowl; arrange sliced ribs and tossed bean sprouts with salt, scallion, and sesame seeds alongside; serve with gochujang.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in beef short ribs, cut flanken-style
- 6 tbsp6 tbsp soy sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 11 pear
- 2 tsp2 tsp sesame oil
- 22 scallion
- 4 tsp4 tsp toasted sesame seeds
- 1 1/2 cup270g cooked short-grain white rice
- 6 oz170g bean sprouts
- 1 tsp1 tsp salt
- 2 tsp2 tsp gochujang, for serving
