Barbecue Korean Short Ribs
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. * (see notes for grilling).
- 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 gochujang.
*After the braise in barbecue sauce you can add some grill marks by doing a quick kiss on a hot greased grill.
Nutrition
Calories: 156kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 538mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 15mgIron: 0.3mg
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