Seoul-Ful Ribs With Rice
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 clove
Garlic (minced)1 cup
Red Bean Paste (korean)1 cup
Mirin1 cup
Seasoned Rice Vinegar2 tbsps
Sugar4 cups
Chicken Stock (low-sodium)3 cups
Long Grain White Rice1 tbsp
Toasted Sesame Oil1 cup
Daikon (julienned)Directions:
1
Leave to sit in a colander for 30 minutes
2
Set a large Dutch oven over high heat
3
Coat the pan with some canola oil
4
Sprinkle the short ribs pieces all over with salt and pepper
5
Add them to the pot and brown well on both sides, 4 to 5 minutes per side
6
Add the garlic and ginger to the pan and saute until fragrant
7
Then add the red bean paste, mirin, vinegar, sugar and sambal
8
Mix well to coat the ribs, and then add the chicken stock and 2 cups water
9
Bring to a boil, and then reduce the heat and simmer, partially covered, until the ribs are tender, 30 to 35 minutes
10
When the ribs are tender, transfer them from the braising liquid to a platter
11
Add the rice to the pot of braising liquid and stir well
12
Bring back to a boil, and then reduce the heat to a simmer
13
Arrange the short rib pieces back on top of the rice in an even layer, and then cover the pot and simmer for 20 minutes
14
After 20 minutes the liquid will have evaporated and the rice should have puffed up
15
Remove the lid and cook over medium heat for the last 5 minutes to crisp up the bottom
16
Serve family style directly from the pot (like a paella or bibimbop) and top with Guy's Homemade Kimchi and garnish with scallions
17
Begin by slicing the cabbage crosswise into 1/2-inch-thick slices
18
Place in a large colander and toss together with 2 tablespoons salt
19
Squeeze out the cabbage with your hands or tongs to force the salt into the cabbage and this will start drawing out the water immediately (this is what gives the pickled cabbage its distinctive crunch when finished)
20
In a large mixing bowl, combine the rice vinegar, sambal, sugar, toasted sesame oil, garlic, ginger and season with salt and pepper
21
Whisk together well
22
Add the carrots, daikon and scallions
23
Rinse the cabbage under cold running water and firmly squeeze out excess liquid
24
Add the cabbage to the bowl with the other ingredients and mix well
25
You can choose to serve this immediately OR if you prefer, you can pack it into a 1-gallon jar, seal, wrap in plastic and leave to sit in the refrigerator for 24 hours before serving