Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- For the pineapple soy-glazed short ribs: Combine the pineapple juice, lemon-lime soda, mushroom soy sauce, rice wine vinegar, lemon juice, brown sugar, honey, garlic, sesame oil and sriracha in a medium mixing bowl. Add the ribs and marinate for 20 minutes at room temperature.
- Heat a grill pan over high heat. Strain the short ribs, reserving the marinade. Cook the ribs on the grill pan until dark caramelized grill marks appear, about 1 1/2 minutes on each side. Cut the ribs in between each bone to create square pieces.
- Strain the reserved marinade through a fine mesh strainer and cook in a saute pan over high heat until reduced by half, about 6 minutes. Set aside for serving.
- For the fried rice: Add the jasmine rice and 3 cups of water to a medium saucepot. Bring to a boil, cover, reduce the heat to medium low and let simmer until cooked, about 15 minutes.
- Heat a saute pan over high heat. Add the sesame oil, carrots and onions and cook until caramelized and dark brown. Add the garlic and cook until dark brown. Add the soy sauce and cook, scraping up the bits from the bottom of the pan, until the soy sauce is reduced by half. Add the kimchi and eggs and cook, stirring occasionally, until the eggs are scrambled and fluffy. Add the scallions and peas.
- For the kimchi slaw: Combine the red cabbage, green cabbage, kimchi, rice wine vinegar, honey, mayonnaise and black sesame seeds in a medium bowl, using your hands to mix the ingredients until evenly distributed. Leave the mix out until ready to plate. Strain out excess liquid before serving.
- To serve, spoon the fried rice on each plate in a 4-by-1-by-1/2-inch line. Layer 4 to 5 short ribs on top of the fried rice in a cascading fashion. Top the meat with the strained slaw. Finish with a drizzle of reduced marinade and sprinkle with some sesame seeds and scallions.
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charlotte singh
[email protected]I love the combination of flavors in these ribs. The soy sauce, garlic, and ginger really shine through.
Daiana Weinstein
[email protected]These ribs are a must-try for any fan of Korean food. They're easy to make and absolutely delicious.
Trudylicious Videos
[email protected]I'm a big fan of Korean BBQ and these ribs did not disappoint. They were tender, flavorful, and had a nice kick to them.
Richard Sanford, Jr.
[email protected]Overall, I was disappointed with this recipe. I wouldn't recommend it to others.
Esele Bella
[email protected]The instructions were a bit unclear in some places. I had to guess at what to do a few times.
Kez
[email protected]I followed the recipe exactly and the ribs came out dry and tough. I'm not sure what went wrong.
MD Jannatul Nayem
[email protected]These ribs were a bit too fatty for my taste. I think I'll try a different recipe next time.
Inno Ak's
[email protected]The only thing I would change about this recipe is to add a little more spice. I like my Korean BBQ ribs a bit spicy.
Lewis Zulu
[email protected]These ribs are the perfect party food. They're easy to make ahead of time and they always disappear quickly.
Sarfaraz Sulaiman
[email protected]I love that this recipe is so easy to follow. Even if you're a beginner in the kitchen, you can make these ribs.
Jamie Gambrel
[email protected]The marinade is simple but so effective. The ribs come out so juicy and flavorful.
Suwilanji Sakatengo
[email protected]I've made this recipe several times now and it's always a crowd-pleaser.
Antwi Sammy
[email protected]These Korean BBQ short ribs were a hit at my last dinner party! Everyone raved about the tender and flavorful meat.