Delectable Korean Paleo BBQ Beef Short Ribs with Sautéed Bok Choy and Kimchi Fried Rice

Allergens

None

Ingredients

• 2 lbs beef short ribs
• 1 cup gochujang (Korean red chili paste)
• 1/4 cup coconut aminos
• 1/4 cup honey or maple syrup
• 2 tbsp minced garlic
• 2 tbsp grated ginger
• 1 tsp black pepper
• Salt to taste
• 2 tbsp sesame oil
• 4 cups bok choy, chopped
• 3 cups cooked white rice, prepared with cauliflower rice for Paleo
• 1 cup kimchi, roughly chopped
• 2 tbsp coconut oil
• Green onions and sesame seeds, for garnish

Instructions

1. In a large bowl, combine gochujang, coconut aminos, honey or maple syrup, minced garlic, grated ginger, black pepper, and salt to taste. Mix well. Add the beef short ribs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight for optimal flavor. Heat a large skillet over medium heat. Remove the short ribs from the marinade, letting excess marinade drip off, and add them to the skillet. Cook for 3 4 minutes per side or until browned. Transfer cooked ribs to a plate and set aside. In the same skillet, add sesame oil and sauté bok choy until tender. Season with salt and pepper to taste. Remove from skillet and keep warm. In another pan, heat coconut oil and stir in cauliflower rice, cooking for 3 4 minutes. Add chopped kimchi and cook until heated through. Season with salt and pepper to taste. To serve, place a portion of kimchi fried rice on each plate, followed by sautéed bok choy. Top with beef short ribs and garnish with green onions and sesame seeds.

Chef’s Insight

Experiment with different types of rice or cauliflower rice to find your favorite texture.

Notes

Adjust the spiciness of the dish by adding or reducing gochujang to taste.