KOREAN BEEF SHORT RIBS WITH KIMCHI STIR-FRY

KOREAN BEEF SHORT RIBS WITH KIMCHI STIR-FRY

Create authentic Korean flavours at home with mouth-watering short beef ribs and traditional ingredients like kochugaru and kimchi. This is a cooking experience not to be missed. 

45 minutes. Dairy Free. Sugar Free.

Serves 2.

Ingredients 
500g beef short ribs
1 teaspoon brown sugar
2 1/2 tablespoon light soy sauce
1 tablespoon sesame oil
2cm piece of ginger
1 medium carrot
1 small zucchini
100g button mushrooms
2 cloves of garlic
2 teaspoons kochugaru (Korean chilli powder)
2 teaspoons honey
1/4 cup kimchi
20g tablespoon toasted sesame seeds
1/4 cup white rice

Marinate short ribs
Rinse and pat dry short ribs. In a bowl combine 2 tablespoons of olive oil, brown sugar, ¾ of the soy sauce, half of the sesame oil and finely chopped ginger (peeled). Place ribs in a bowl with marinate and coat well. Allow to marinade for 15 minutes.

Cook rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot, remove from heat and set aside for a minimum of 15 minutes.

Prepare stir-fry
Peel and cut carrots in half lengthways and then cut along the length, forming half moon shapes ½ cm thick. Cut the zucchini in the same way. Slice the mushrooms into ½ cm thick slices. In a bowl, combine the remaining soy sauce, kochugaru (red powder), honey and 2 teaspoons of water.

Grill short ribs
Heat oven grill at its highest setting. Line your grill tray with tin foil and place a wire rack on top. Place on second highest shelf. Grill for 6 minutes each side, spooning over the residual marinate when you turn. Rest meat for 2 minutes before cutting.

Cook stir-fry
Keeping an eye on the ribs, heat a wok on high heat and add the remaining sesame oil and crushed garlic and stir-fry for 30 seconds. Add the mushrooms, zucchini and carrot and stir-fry for 2–3 minutes. Add the kochugaru and soy sauce mixture to the stir-fry and combine. Finally, add the kimchi and stir-fry until warmed through.

To serve
Into large deep bowls add the rice, top with the stir-fry. Cut the ribs between each bone and place on top. Sprinkle with toasted sesame seeds.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

October 29, 2015 by Timothy Ryder
previous / next