Vs Slow Braised Korean Short Ribs With Caramelized Kimchi Rice And Korean Cabbage Slaw Food

KOREAN-INSPIRED BRAISED SHORT RIBS

Steps:

• Preheat the oven to 375 degrees F.
• Heat the grapeseed oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs until brown on all sides, about 3 minutes per side. Reserve on a sheet tray.
• Add the Asian pear, lemongrass, ginger and scallions to the Dutch oven and cook for a few minutes. Add the gochujang and tomato paste and cook another minute or two to caramelize. Add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, sesame seeds and 2 cups water and bring to a simmer. Add the short ribs back, nestling them in so they are covered with liquid. Braise in the oven for 40 minutes.
• Lower the oven temperature to 250 degrees F and continue to cook until the short ribs are fork-tender, another 2 hours and 15 minutes to 2 hours and 45 minutes.
• Transfer the short ribs to a sheet tray and cover with foil to rest. Strain the cooking liquid, return to the Dutch oven and reduce over medium-high heat until slightly thickened, 5 to 8 minutes. Serve the short ribs over the Sweet Potato Grits, with watercress and the sauce.
• Preheat the oven to 375 degrees F.
• For the sweet potatoes: Prick the sweet potatoes with a fork, wrap in aluminum foil and cook until they feel soft all the way through when you gently squeeze them, about 40 minutes. Allow the sweet potatoes to cool slightly, then scoop out the flesh and mash lightly with a fork. Set aside.
• For the grits: Place 4 cups of water and 1 teaspoon of the salt in a medium heavy-bottomed saucepot and bring to a boil over high heat. Whisk in the grits. Cook, stirring, until the mixture comes back up to a boil, then reduce the heat to the lowest setting, place a lid on top and let simmer for 15 minutes.
• Remove the lid and give the grits a good stir to help them finish absorbing the water. Add the sweet potatoes and stir until well mixed. Fold in the butter and nutmeg. Stir again until smooth. Add the remaining salt. Serve hot.

KOREAN BRAISED BEEF SHORT RIBS

Steps:

• Combine the first 9 ingredients in a slow cooker. Set slow cooker to high to preheat.
• Heat 2 tablespoons oil in a large skillet or sauté pan over medium-high heat.
• Generously season beef short ribs with salt and black pepper. Add short ribs to pan, reduce heat to medium and brown well on all sides, approximately 2-3 minutes per side.
• Transfer ribs, meat side down, to slow cooker.
• Cover and cook on high for 4-6 hours or until very tender.
• Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth. Pour cornstarch mixture into slow cooker, stir to blend and cook uncovered on high for approximately 20 minutes.
• Turn slow cooker off and let stand 10 minutes. (Sauce will thicken more upon standing.)
• Heat remaining 1 teaspoon oil in a skillet or sauté pan over medium-high. Cook scallions, 2-3 minutes or until slightly softened and browned.
• Serve short ribs with scallions, kimchi, cooked brown rice and shredded carrots.

KOREAN SHORT RIBS WITH CUCUMBER KIMCHEE

Steps:

• Place the ribs in one layer in a large non-reactive baking dish, pour in the Korean BBQ Marinade, and turn the ribs to coat. Cover and refrigerate. Marinate for 2 to 8 hours (longer makes the ribs too salty).
• Prepare an outdoor grill with a high-heat fire.
• Remove the ribs from the marinade. Brush the grill grate lightly with oil. Place the ribs on the grill meaty side down and cook, turning as needed, until well browned but still pink inside, about 10 to 12 minutes. Set ribs aside to rest for 5 minutes. Serve with Cucumber Kimchee.
• A day before serving, halve the cucumbers crosswise, set them upright on the cut end, and slice lengthwise into quarters, stopping about 1/2 inch from the cut end. Mix the scallions, garlic, ginger, sugar, salt, and red pepper and stuff about a tablespoon of the mixture into each cucumber. Put the cucumbers in a small non-reactive baking dish, cover with plastic wrap, and refrigerate overnight.
• Whisk soy sauce, garlic, ginger, scallions, sugar, sesame oil, and black pepper to taste in a medium bowl. Use marinade immediately or refrigerate for up to 2 days.

KOREAN BRAISED SHORT RIBS (GALBI JJIM)

Steps:

• To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
• Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.
• Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.