Korean Short Rib Rice Bowl
Introducing the mouthwatering Korean Short Rib Rice Bowl! This dish involves tender, succulent short ribs braised to perfection in a flavorful Korean BBQ sauce, served over fluffy rice and topped with zesty pickled veggies. It’s a dish that hits all the right notes – sweet, savory, tangy, and utterly delicious. But what makes it truly special? It’s not just the amazing taste; it’s also how easy it is to make. If you’re craving a comforting meal on a chilly evening or looking to impress your friends at your next dinner party, this recipe has you covered. Plus, with its combination of protein, grains, and veggies, it’s a balanced and nutritious option for any occasion. Trust us, once you try this Korean Short Rib Rice Bowl, you’ll wonder how you ever lived without it.
Why You’ll Love Korean Short Rib Rice Bowl
- Delicious Flavor: Experience tangy umami flavors in every bite, thanks to the rich, bold flavors of the Korean BBQ sauce and the tangy pickled veggies.
- Tender Short Ribs: Braising the short ribs for hours in the oven ensures they’re incredibly tender and melt-in-your-mouth delicious.
- Customizable: Make it your own by adjusting the spice level of the BBQ sauce or adding your favorite toppings.
- Meal Prep Friendly: This recipe is perfect for meal prep – simply make a big batch of short ribs, BBQ sauce, and pickled veggies and enjoy them throughout the week.
- Crowd Pleaser: Whether you’re cooking for yourself, your family, or a crowd, this dish is sure to impress everyone at the table.
Ingredients Needed To Make Korean Short Rib Rice Bowl
- D’Artagnan boneless short ribs
- Olive oil
- Onion
- Garlic cloves
- Korean chili paste
- Salt and Pepper
- Vegetable Stock
- Liquid aminos (or coconut aminos)
- Gluten-free soy sauce
- Light brown sugar
- White sugar
- Sesame oil
- Water
- Mirin
- Rice vinegar
- Ginger
- Green onions
- Cornstarch
- Radish
- English cucumbers
- Matchstick carrots
How To Make Korean Short Rib Rice Bowl
- Preheat the oven and sear the short ribs in a Dutch oven.
- Combine the diced onion, garlic cloves, Korean chili paste, liquid aminos, and other ingredients in the Dutch oven.
- Braise the short ribs in the oven until fork-tender.
- Once the short ribs are cooked, shred them and toss them in the flavorful braising liquids for an extra punch of flavor.
- Whip up a batch of homemade Korean BBQ sauce by simmering soy sauce, brown sugar, sesame oil, Korean chili paste, and other delicious ingredients until they’re thick and syrupy.
- Create a slurry with cornstarch and water, then add it to the sauce to thicken it to perfection.
- While the short ribs are cooking, prepare the Vietnamese Quick Pickled Veggies by marinating radish, cucumbers, and carrots in a tangy mixture of water, sugar, rice vinegar, and salt.
- Serve them over cooked rice with the Korean BBQ sauce and pickled veggies.
Variations & Substitutions
- Instead of rice, serve the shredded short ribs and pickled veggies in lettuce wraps for a low-carb option.
- Add sliced green or red bell peppers to the braising liquid for extra flavor and color.
- For a spicier BBQ sauce, add more Korean chili paste or a dash of hot sauce.
Commonly Asked Questions
Can I use beef broth instead of vegetable stock for the short ribs?
Yes, you can substitute beef broth for vegetable stock if preferred. Adjust seasoning accordingly.
Can I use regular garlic instead of black garlic?
Yes, regular garlic can be used as a substitute for black garlic. The flavor profile will be slightly different.
Are there any alternatives to Korean chili paste?
You can use Sriracha or Gochujang as alternatives to Korean chili paste.
Can I make the recipe ahead of time?
Yes, you can braise the short ribs and make the Korean BBQ sauce and pickled veggies ahead of time. Store them in the refrigerator and reheat before serving.
How do I store Korean Beef Short Rib Rice Bowls?
To store Korean short rib rice bowls, let them cool down first. Then, transfer the leftovers into airtight containers and refrigerate them for up to 3-4 days. If you want to store them for longer, you can freeze them in freezer-safe containers for up to 1-2 months. When you’re ready to enjoy them, simply reheat them in the microwave or on the stovetop until heated through.
Korean Short Rib Rice Bowl
Equipment
- Measuring cups/spoons
- Large Dutch oven
- medium pot
- mixing bowls
- Whisk
- Airtight containers
- Knife and cutting board
Ingredients
Braised Short Ribs
- 2-3 lbs D’Artagnan boneless short ribs
- 1 tbsp olive oil
- 1 large onion diced
- 2 large garlic cloves black garlic recommended
- 3 tsp kosher salt
- 1 ½ tsp black pepper
- 4 cups vegetable stock
- 1-2 cups water if needed
- 1 ½ tbsp Korean chili paste
- ½ cup liquid aminos or coconut aminos
Korean BBQ Sauce
- 1 cup gluten-free soy sauce
- ¾ cup light brown sugar packed
- 1 ½ tbsp sesame oil
- 1 ½ tbsp Korean chili paste
- ⅓ cup water
- ⅓ cup mirin
- 1 ½ tbsp rice vinegar
- 2 tsp grated ginger
- 2 tbsp green onions chopped
- Slurry: 1 tbsp cornstarch + 2 tbsp water
Vietnamese Quick Pickled Veggies
- 1 ½ cups water
- 1 ½ tbsp sugar
- 1 cup rice vinegar
- 2 tsp kosher salt
- 1 cup radish thinly sliced
- 2 cups English cucumbers thinly sliced
- 1 ½ cups matchstick carrots
Instructions
Make the Braised Short Ribs
- Preheat and Sear: Preheat the oven to 325°F (163°C). Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with 3/4 tsp black pepper and 1 1/2 tsp kosher salt. Sear each side of the short ribs until browned.
- Combine Ingredients: Reduce the heat to medium and add diced onion, garlic cloves, Korean chili paste, liquid aminos, vegetable stock, and water (if needed). Stir well. The liquids should cover the short ribs; if not, add an additional cup of water.
- Braise in Oven: Bring the mixture to a boil, then cover the Dutch oven and transfer it to the preheated oven. Cook for 3-5 hours or until the short ribs are fork-tender.
- Shred and Serve: Remove the cooked short ribs from the oven and shred them immediately. Add some of the braising liquids to the shredded beef to enhance the flavor.
Make the Korean BBQ Sauce
- In a medium pot over medium heat, combine soy sauce, brown sugar, sesame oil, Korean chili paste, water, mirin, rice vinegar, ginger, and green onions. Stir until the sugar is dissolved, about 5-8 minutes.
- Create a slurry by mixing cornstarch and water. Add it to the sauce, whisking until smooth. Allow the sauce to thicken, then remove from heat. Store it in an airtight container.
Make the Vietnamese Quick Pickled Veggies
- In a medium pot, combine water, sugar, rice vinegar, and kosher salt. Bring to a boil, then let it cool for 10 minutes.
- Place the thinly sliced radish, cucumbers, and carrots in a large airtight container. Pour the cooled liquid over the veggies. Let them marinate for at least 1 hour before using.
Notes
- Serve the shredded short ribs and pickled veggies over cooked rice.
- Instead of rice, serve the shredded short ribs and pickled veggies in lettuce wraps for a low-carb option.
- Add sliced green or red bell peppers to the braising liquid for extra flavor and color.
- For a spicier BBQ sauce, add more Korean chili paste or a dash of hot sauce.
