Beef Short Ribs Rice Bowl Gyu Kalbi Don Recipes
BEEF SHORT RIB RICE BOWLS
Inspired by galbi, or Korean barbecued short ribs, this recipe takes a sharp turn away from the traditional sweet, fruity treatment and instead skews savory, with warm spices like cumin, coriander and turmeric. Meaty short ribs generally require a lengthy cook time, but slice them thinly off the bone and they'll tenderize quickly when seared on the stovetop-or you could use slivers of skirt steak or hanger steak instead. The skinny strips also have a higher surface area, which means they'll quickly soak up the flavors of the marinade. Rice is the perfect canvas for the meat, and celery and lettuce balance out the bold flavors with lightness and crunch.
Provided by Sue Li
Categories dinner, easy, meat, main course
Time 8h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine short ribs, soy sauce, ginger, sugar, garlic, coriander, cumin, turmeric, red-pepper flakes and 1 teaspoon kosher salt in a medium bowl and toss to coat. Cover, transfer to the fridge and let marinate for 5 minutes or up to 8 hours, if desired.
- Heat oil in a large skillet over medium. Working in batches, cook meat until browned all over, about 3 minutes per side.
- Divide rice and short ribs among bowls. Top with lettuce, celery and cilantro. Serve with lime wedges for squeezing on top.
Nutrition Facts : @context http, Calories 1062, UnsaturatedFat 19 grams, Carbohydrate 160 grams, Fat 30 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 10 grams, Sodium 818 milligrams, Sugar 3 grams, TransFat 1 gram
BEEF SHORT RIBS RICE BOWL (GYU KALBI DON)
Japanese beef rice bowl using short ribs with bitter melon.
Provided by Pearl Ishizaki
Categories World Cuisine Recipes Asian Japanese
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- Slice bitter melon in half lengthwise and remove seeds using a spoon. Thinly slice crosswise and place in a bowl; top with enough salted water to cover. Soak for 5 minutes; drain.
- Combine dashi kombu, soy sauce, sake, mirin, and sugar in a small bowl until marinade is well mixed. Place beef short ribs in a microwave-safe bowl and pour in marinade; marinate for 30 minutes.
- Stir bitter melon, onion, konnyaku, ginger, and garlic scape into beef mixture.
- Cook beef in the microwave for 4 minutes.
- Mix 2 teaspoons water and cornstarch together in a small bowl until dissolved; stir into beef mixture.
- Cook beef in microwave for 1 minute more.
- Spoon rice into bowls and top with beef and myoga.
Nutrition Facts : Calories 556.4 calories, Carbohydrate 73.8 g, Cholesterol 40.4 mg, Fat 18.6 g, Fiber 3.2 g, Protein 18 g, SaturatedFat 7.8 g, Sodium 1469.6 mg, Sugar 10.7 g
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MAUI-STYLE KALBI SHORT RIBS - THE CANDID APPETITE
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Reviews 65Total Time 24 hrs 20 minsServings 6-8
- To make the ribs, in a very large bowl or measuring cup with a spout, whisk together the soy sauce, water, rice vinegar, sesame oil, fish sauce, brown sugar, ginger and garlic until well combined. Divide the short ribs into two or three gallon-size ziplock bags and pour equal parts of the marinade into each bag. Refrigerate for at least 8 hours. Although Alana recommends letting them chill overnight for optimal flavor! Just be sure to squish the bags at least three times throughout the marinating process to ensure the ribs get evenly marinaded.
- To make the macaroni salad, cook the pasta according to package directions, and then drain. Transfer to a large mixing bowl and then while still hot, stir together the pasta with the vinegar, carrot and onion until combined. Set aside and allow to cool to room temperature. In a small bowl, whisk together the mayo, milk, sugar and salt and pepper until smooth. Pour into the cooled pasta mixture and add the cooled potatoes. Stir everything until combined. Cover with plastic wrap and chill for at least 3 hours or overnight. If the salad dries a bit, stir about a tablespoon or so of milk to loosen it.
- Once ready to cook the ribs, heat an outdoor grill to medium. Remove the ribs from the marinade and cook them to your desired doneness, 4 to 5 minutes on each side for medium-rare. If the ribs seem to be burning, adjust the heat to medium-low and cook for a minute or two longer on each side. If you don't have an outdoor grill, you can also broil them in the oven for 5 minutes per side. Garnish the ribs with sesame seeds and green onions before serving. Serve with cooked white rice and mac salad. Enjoy!
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- For the marinade, add all the marinade ingredients to a food processor and blend until it forms a lose paste.
- Add ribs to a wide shallow dish or bowl and pour mixture over it, making sure to toss well so everything is coated evenly. Then cover and marinade in refrigerator for at least 8 hours to overnight.
- Add about 1 Tb of sesame oil to a large cast iron set on medium-high heat and cook the ribs for about 2-3 minutes on each side until cooked through and charred on the outside.
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5/5 (1)Total Time 28 minsCategory Main CourseCalories 558 per serving
- In a blender or food processor, combine all the marinate ingredients and pulse liquefy. (If you don’t have a blender, pound and crush garlic in a mortar. Cut ginger into small pieces and also pound in mortar.)
- Taste mixture if sweetness and spiciness is good enough for you. Add more sugar or chili pepper, if needed.
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- When ready to cook, turn grill on high and allow excess marinade to drip off before placing beef on grill. Cook until desired doneness.
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- Mix all the marinade ingredients together in a large bowl or resealable container. Add beef ribs and toss so they are fully coated with the marinade. You can cook them right away or leave them to marinate overnight. Remove from the fridge about 20 minutes before cooking to come up to room temperature.
- To cook you can use a BBQ, large cast iron pan or stove top grill pan. If cooking on the stovetop add a splash of vegetable oil to the pan. Over medium high heat, cook each side of the ribs for 2-3 minutes, transfer to a large platter.
- Garnish with reserved toasted sesame seeds and green onion. Serve with cooked rice, kimchi, large pieces of lettuce and your sauce. Enjoy!
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