Korean · Dinner
Korean Rice with Braised Short Ribs
Korean braised short ribs in galbi-jjim style, simmered in soy sauce, brown sugar, garlic, ginger and pear until fork-tender, served over steamed white rice with carrot, daikon and scallion. Sauce reduces to a glossy glaze, finished with sesame seeds and scallion.
$7
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
658Calories
45.2gProtein
28.6gFat
54.8gCarbs
21.1gSugar
3.1gFiber
2341mgSodium
126mgChol
11.2gSat Fat
810mgPotassium
79mgCalcium
4.8mgIron
3.4mcgVitamin B12
8mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Trim excess fat from the short ribs and pat dry with paper towel. Soak in cold water for 10 minutes to draw out surface blood.
2
Bring a pot of water to boil over high heat. Blanch ribs 5 minutes until the surface turns grey and scum rises, then drain and rinse under cold water.
3
Whisk together soy sauce, brown sugar, garlic, ginger and grated pear in a bowl until sugar dissolves and mixture turns glossy.
4
Place ribs, chicken stock, onion, carrot, daikon and scallion into a heavy pot. Pour over sauce, cover, and simmer over medium-low heat for 75 minutes until meat pulls easily from bone with a fork.
5
Uncover and simmer over medium heat for 10 minutes, stirring occasionally, until sauce thickens to a glaze that coats the back of a spoon. Remove from heat and let rest 10 minutes.
6
Spoon rice into a shallow bowl, arrange ribs and vegetables alongside, drizzle with reduced sauce, and finish with sesame oil, sesame seeds and scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g, bone-in beef short ribs
- 1/2 cup120ml soy sauce
- 4 tbsp4 tbsp brown sugar
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp Asian pear or apple
- 1 cup240ml chicken stock
- 11 small onion
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp toasted sesame seeds
- 1 1/2 cup280g cooked white rice
- 2 tsp2 tsp black pepper
