Korean BBQ Beef Short Ribs with Kimchi Cauli-Rice Bowl (Paleo-Friendly)

Allergens

Soy (in soy sauce and tamari), Gluten (in some soy sauces)

Ingredients

• 1 kg beef short ribs
• 4 cups cauliflower rice
• 2 cups kimchi, roughly chopped
• 4 tbsp sesame oil
• 4 tbsp gochujang (Korean chili paste)
• 4 tbsp soy sauce (or tamari for gluten
• free)
• 3 cloves garlic, minced
• 1 large onion, thinly sliced
• 2 cups bean sprouts
• Salt and pepper to taste
• Green onions for garnish

Instructions

1. a. In a large bowl, combine the gochujang, soy sauce (or tamari), sesame oil, minced garlic, salt, and pepper. Mix well to create the marinade. b. Add the beef short ribs to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours or overnight for best results. c. Preheat your oven to 350°F (175°C). In a large pan, heat a small amount of oil over medium high heat. Sear the short ribs on all sides until browned, then transfer them to an oven safe dish and cook for 2 hours or until tender. d. While the beef is cooking, prepare the cauliflower rice by steaming or sautéing it with a bit of oil and salt until soft and fluffy. e. In another pan, sauté the sliced onions and bean sprouts in a small amount of sesame oil until tender. Add the chopped kimchi and cook for an additional 2 minutes. f. Once the beef is cooked, slice it into bite sized pieces and place them over the cauliflower rice. Top with the sautéed onions, bean sprouts, and kimchi. Garnish with green onions and serve immediately.

Chef’s Insight

To achieve a perfect sear on the beef, make sure your pan is hot before adding the ribs, and don't move them around too much to avoid sticking.

Notes

Adjust the spiciness of the dish according to your preference by adding more or less gochujang.