Korean Style Short Ribs With Chile Scallion Rice
Created by TeresaS on December 12, 2017
- Servings: 8
- Prep Time: 20m
- Cook Time: 6-8h
- Recipe #28787
Ingredients
- 1 1/2 tablespoon olive oil (extra-virgin, divided)
- 3 pounds bone-in beef short ribs
- 1 cup yellow onion, chopped
- 1/2 cup sake
- 1/2 cup unsalted beef stock
- 1/3 cup kimchi (jarred, Korean fermented cabbage, chopped)
- 1/4 cup low-sodium soy sauce
- 1/4 cup light brown sugar, packed
- 2 tablespoon mirin
- 2 teaspoon ginger root (fresh, peeled and minced)
- 3 garlic cloves, crushed
- 2 red chiles (Fresnco chiles, seeded, minced, and divided)
- 1/2 cup green onions, sliced (and divided)
- 3 cups cooked rice (hot)
- 2 tablespoon cilantro, chopped (fresh)
How to Make
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Step 1: Heat 1 tablespoon oil in a large skillet over high. Add 1 1/2 pounds short ribs; cook 6 to 8 minutes, turning to brown on all sides. Remove browned short ribs from pan. Repeat procedure with remaining 1 1/2 pounds short ribs. Place browned short ribs and next 9 ingredients (through garlic) in a 6-quart electric slow cooker. Stir in a 1 minced Fresno chile. Cover and cook on LOW 8 hours or until meat is very tender.
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Step 2: Remove short ribs from slow cooker. Skim fat from cooking liquid; discard. Reserve cooking liquid.
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Step 3: Stir remaining 1 1/2 teaspoons oil, remaining minced Fresno chile, and 1/4 cup chopped green onions into cooked rice. Divide rice mixture and short ribs among 8 shallow bowels; spoon about 1/4 cup cooking liquid over each serving. Sprinkle evenly with remaining 1/4 cups green onions and cilantro.
Nutritional Facts
- Serving Size: 1 (312.1 g)
- Calories 569
- Total Fat - 31.4 g
- Saturated Fat - 11.8 g
- Cholesterol - 105.5 mg
- Sodium - 694.3 mg
- Total Carbohydrate - 30.2 g
- Dietary Fiber - 0.7 g
- Sugars - 7.4 g
- Protein - 35.1 g
- Calcium - 24.5 mg
- Iron - 4.8 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.3 mg