Asian Short Rib Congee Recipe
Braised short rib, mirepoix, brown rice, gochujang.
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Ingredients
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Short Rib Preparation
Congee Preparation
Method
Short Rib Preparation
- 1
Season the Short Ribs
Generously season the bone-in short ribs with salt and black pepper on all sides.
- 2
Sear the Ribs
In a large pot, heat vegetable oil over medium-high heat. Add the short ribs and sear until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
- 3
- 4
Add Liquid Ingredients
Add soy sauce, brown sugar, rice vinegar, and water to the pot. Stir to combine.
- 5
Return Ribs to Pot
Return the seared short ribs to the pot. Bring to a simmer, cover, and reduce heat to low. Braise for about 2 hours or until the ribs are tender.
Congee Preparation
- 6
Prepare the Congee Base
In a separate pot, add brown rice and 6 cups of water. Bring to a boil, then reduce heat to low. Simmer uncovered, stirring occasionally, for about 1 hour, until the rice breaks down and the mixture becomes creamy.
- 7
Add Mirepoix
Stir in the mirepoix into the congee and continue to simmer for an additional 10-15 minutes until the vegetables are tender.
- 8
Incorporate Gochujang
Add gochujang to the congee and mix well. Adjust seasoning as needed.
- 9
Serve the Dish
Ladle the congee into bowls, top with shredded braised short ribs, and garnish with chopped green onions and a drizzle of sesame oil.