Korean Short Ribs
Executive Chef Lou Rice | Reinhart Springfield, Mo. Division
What inspired you to create this dish?
“Desperation! Several of the items I had planned to use were not available, so I improvised and used the items at hand to make what I felt was the most flavorful and effective use. You must look at balance from a flavor standpoint as well as a textural position. I tried to have the right amount of savory with sweet, salty and sour as well as soft and chewy, alongside a little crunch. Asian food, and especially Korean cuisine, are in the spotlight right now, and it provides flavors that people are getting to know and like.”
- 4 lbs beef short ribs
- 1 cup diced carrot
- 1 cup diced celery
- 1 cup diced onion
- 8 garlic cloves, smashed
- ½ cup hoisin sauce
- ½ cup soy sauce
- 5 cups beef stock
- ½ cup gochujang
- 1/8 cup hoisin sauce
Charred Onion Rice
- 10 green onions, washed
- 3 tbsp vegetable oil
- 2 cloves garlic, smashed
- 2 cups white rice
- 4 cups chicken stock
- Salt and pepper
- 1 cup rice vinegar
- ½ cup water
- ½ cup sugar
- 2 tbsp sesame
- Pinch of red pepper flakes
- 2 cups shredded cabbage
- ¼ shredded carrots
- 2 radishes, sliced thin
- ¼ cup red onion, sliced thin
- 2 tbsp black sesame seeds, toasted
- 1 tbsp white sesame seeds, toasted
- In a heavy sauté pan, sear short ribs to develop flavor, then place in a deep pan. In the same sauté pan, cook carrots, onion, celery and garlic until they start to brown. Add in a little vegetable oil, if needed.
- Add cooked vegetables to the short ribs and then add stock, soy sauce and hoisin. Cover with plastic wrap and aluminum foil and bake in a preheated 325 F oven until tender, about four hours.
- When tender, remove meat from pan and strain out all the vegetable material from cooking liquid. With a spoon, remove as much of the oil from the cooking liquid as possible.
- Place cooking liquid back on a burner and cook until reduced by half. Shred short ribs, removing any bone and/or cartilage. Add gochujang, extra hoisin sauce, then reduce cooking liquid. Season with additional sauce, salt and pepper, as desired.
Charred Onion Rice
- On a grill or in a very hot pan, cook onions on all sides until they start to char. Remove from heat and rough chop. In a saucepan over medium heat, warm oil and lightly cook smashed garlic. Stir in rice and cook for about a minute. Add in chopped green onion and stock. Bring to a boil, then reduce and simmer until rice is tender.
- Combine first five ingredients and stir until sugar is dissolved. Pour dressing over cabbage, radish, carrot and onion and allow to marinate for four hours. Toss on toasted sesame seeds.
- To assemble: Place rice on a plate, top with short ribs and place a scoop of slaw on top. Garnish with additional toasted black and white sesame seeds and sliced green onion. Add garnish of salted limes for an extra punch of citrus and salt.
- 1 lime cut into eight pieces
- ½ cup salt
- Sprinkle cut limes with salt and allow to sit for four hours to six hours.
- Place two lime slices on each plate
- Servings: 4
- Type: Lunch, Dinner, Entree
- Categories: Center of the Plate, Recipes
- Tags: Beef, Dinner, Entrée, Lunch