Korean BBQ Beef Short Ribs with Creamy Stone Pot Rice & Crispy Kimchi Slaw (Gluten-Free)

Allergens

Gluten (in the form of soy sauce used; ensure gluten-free soy sauce is used)

Ingredients

• 1 kg beef short ribs
• 2 cups jasmine rice
• 4 cups water or chicken broth
• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp soy sauce (gluten
• free)
• 2 tbsp sugar
• 2 tbsp mirin
• 2 tbsp sake
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 medium onion, chopped
• Salt and pepper to taste For the Crispy Kimchi Slaw:
• 3 cups kimchi, shredded
• 2 tbsp mayonnaise
• 1 tbsp rice vinegar
• 1 tsp sugar
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, marinate the beef short ribs with gochujang, soy sauce (gluten free), sugar, mirin, sake, garlic, ginger, onion, salt, and pepper. Let it rest for at least 30 minutes to allow flavors to infuse.
2. Preheat oven to 400°F (205°C). In a large, heavy bottomed pan, sear the marinated beef short ribs on all sides until brown.
3. Transfer the seared beef to an oven safe dish and bake for 1 hour or until the meat is tender. Remove from the oven and let it rest for 5 minutes before slicing.
4. While the beef is baking, prepare the creamy stone pot rice. In a stone pot, combine jasmine rice, water or chicken broth, salt, and pepper. Cook on the stovetop according to package instructions until the rice is cooked and tender.
5. For the Crispy Kimchi Slaw, mix shredded kimchi with mayonnaise, rice vinegar, sugar, salt, and pepper in a large bowl. Toss until well combined.
6. To plate, serve the sliced Korean BBQ Beef Short Ribs on top of the creamy stone pot rice. Place a generous portion of the Crispy Kimchi Slaw on the side.

Chef’s Insight

To further enhance the mouthfeel, consider using a tenderizer to make the short ribs even more succulent.

Notes

Feel free to experiment with other cuts of beef or different marinade ingredients to suit your taste preferences.