Glazed Short Rib Recipe
korean bbq glazed short rib, pickled carrot, crispy rice, broccolini
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Ingredients
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For the Glazed Short Rib
For the Pickled Carrot
For the Crispy Rice
For the Broccolini
Method
For the Glazed Short Rib
- 1
Prepare the Short Ribs
Preheat your oven to 300°F (150°C). Season the beef short ribs with salt and pepper on all sides.
- 2
Make the Glaze
In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar. Mix well to form a marinade.
- 3
Cook the Ribs
In a large oven-safe pot, sear the short ribs on all sides over medium-high heat until browned. Pour the glaze over the ribs, add water, then cover and transfer to the oven. Cook for 3 hours or until tender.
- 4
Glaze the Ribs
Remove the pot from the oven, uncover, and let the ribs rest for 10 minutes. Then, transfer the ribs to a baking sheet and brush with the glaze. Broil on high for 5-7 minutes for a caramelized finish.
For the Pickled Carrot
- 5
Prepare the Pickling Liquid
In a saucepan, combine rice vinegar, sugar, salt, and water. Heat over medium until sugar dissolves.
- 6
For the Crispy Rice
- 7
Cook the Sushi Rice
Rinse sushi rice under cold water until it runs clear. Combine with water and salt in a pot, bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Remove from heat and let it stand covered for 10 minutes.
- 8
Crisp the Rice
In a large skillet, heat vegetable oil over medium heat. Spread cooked sushi rice evenly in the skillet and press down to form a cake. Cook for about 5-7 minutes until crispy and golden, then flip and crisp the other side.
