kalbi short ribs with rice, kale salad, and kimchi

Posted by Bachans Admin on

kalbi short ribs with rice, kale salad, and kimchi

Directions

Japanese-style rice in rice cooker

  1. Add 2 cups of rice to the bowl of your rice cooker.

  2. Add 2 - 2.5 cups of cold water to your rice and swish it around with your hand.  

  3. Drain that water out of the bowl, and repeat this process until the water becomes clear.  It usually takes 3 - 4 times to achieve clear water.

  4. You can do the above step in a colander too, but we just do it in the rice cooker bowl/pot to save on another dish to wash.

  5. Dump the final rinse water and add 2 cups of water back into the rice cooker bowl/pot and let stand for 30 minutes.  

  6. Cook the rice with your rice cooker or pot on the stove.

Kale Salad

  1. Add cashews, sunflower seeds, nutritional yeast, salt, pepper, and garlic powder in a food processor or blender and blend/pulse into a fine meal.  Scrape the sides down and re-blend as needed.

  2. If you doubled the recipe, put half of the blended meal into a mason jar, seal, and place in the fridge for another day.      

  3. Wash and cut off the bottom ¼ of each kale stock.

  4. Chop the kale into thin strips (½” or so) across the stem.  

  5. Add the kale to a mixing bowl and drizzle with the Avacado oil.  Massage the oil into the kale and set aside.

  6. Add in your blended meal and massage it into the kale coated with oil.  

Bachan’s Kalbi Short Ribs

  1. Put the short ribs in a large plastic bag or in a marinating dish.

  2. Add 1 cup of Bachan’s Japanese Barbecue Sauce.

  3. Mix the sauce around in the bag or dish, with the ribs, so that they are evenly coated.

  4. Let sit in the fridge for 4 - 24 hours.

  5. If you don’t have time to marinate for the full 24 hours, you can just brush on some more Bachan’s towards the end of the grilling time. 

  6. Take the ribs out of the fridge about 20 minutes before grilling to let come to room temp. 

  7. Heat the grill to Medium-high heat.

  8. When the grill  is at about 450 - 500 °F, add the ribs to the grill and grill about 3 - 4 minutes per side.  

  9. If you would like some extra flavor or if you did not get to marinate for very long, brush some Bachan’s onto each side before you flip the ribs.  Add one more coat for the final 1 minute of grilling.

  10. Pull off and let sit for 5 - 10 minutes or so before serving. 

Plating

  1. Scoop a serving of rice, serving of Kale salad, and a serving of Kimchi onto your plate.

  2. Add 2 Kalbi ribs.

  3. Garnish the ribs with sesame seeds if you would like.

  4. Enjoy!!  

ingredients

Kalbi Short Ribs

5 lbs. Flanken Style beef short ribs, cut ½" thick.  You may have to ask your butcher to cut these for you if you don’t see them in the butcher case.
1 cup Bachan’s Japanese BBQ Sauce 
Sesame seeds for garnish (optional)

Rice
2 cups Japanese - style rice (short grain rice)
2 cups water

Kale Salad
10 - 12 oz. chopped thin kale leaves
3 Tbsp avocado oil (use olive oil or grapeseed oil if you don’t have avocado oil).
¼ cup raw cashews
2 Tbsp raw or roasted (unsalted) sunflower seeds
6 Tbsp nutritional yeast 
¼ tsp salt and pepper
1 tsp garlic powder

You can double everything in this recipe, except the kale and avocado oil, and store in a jar in the fridge for another salad later.

Kimchi
We just use a store bought kimchi, so pick your favorite :)

Prep time: 25 minutes

Cook time: 30 minutes

Serves: 4-5