Description
So easy to prepare and full of flavor this Korean style short rib rice bowl can be garnished with your favorite toppings
Ingredients
6 boneless short ribs (about 2 pounds)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons grapeseed or avocado oil
1 large sweet onion, thinly sliced
1 cup chicken broth
1 (12 oz.) bottle Lucky Foods Seoul Kalbi Sauce
3 cups hot cooked rice
Toppings: shredded raw carrots, sliced avocado, pickled red onion, steamed greens, fresh herbs, crisp-tender green beans
1 (12 oz.) bottle Lucky Foods Kimchi Mayonnaise
Garnish: toasted sesame seeds
Instructions
- Heat oven 350F.
- Season short ribs with salt and pepper.
- Heat Dutch oven over medium-high heat and then add oil. Sear short ribs on all sides until golden brown. Transfer short ribs to a plate.
- Add onions to the pan. Cook for 3 to 4 minutes or until softened.
- Add chicken broth stirring up any browned bits on bottom of pan. Stir in kalbi sauce. Return short ribs and any accumulated juices to pan. Cover and place in oven.
- Braise short ribs for 2 hours, turning meat in sauce after 1 hour. The meat will be tender, but not falling apart.
- Build your meal by adding a short rib and hot rice to your bowl. Spoon some pan juices on top. Add your favorite topping and a drizzle of kimchi mayonnaise. Sprinkle with sesame seeds.
Notes
To add a little extra spicy kick drizzle bowl with Lucky Foods Gochujang
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: main dish
- Method: stove top/oven
- Cuisine: Asian