The Chew: Korean Short Ribs With “Banh Mi” Salad Recipe

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The Chew: Korean Short Ribs With “Banh Mi” Salad

If you’ve ever tried to make short ribs, you know that they typically take a minimum of 4-6 hours to cook. Thankfully, Michael Symon found a way to make Korean Short Ribs with “Banh Mi” Salad in a fraction of the time! He explained that the first time he went to a Korean-style restaurant, he watched them prepare short ribs right in front of him, and he was amazed that they were able to make them so tender and flavorful, so quickly. It’s that exact technique that he’s attempting to recreate. He then paired the delicious ribs with a “Banh Mi” Salad for a balanced meal.

To get this incredible recipe, click next page!

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The Chew: Korean Short Ribs With “Banh Mi” Salad Recipe Ingredients

The Chew: Korean Short Ribs With "Banh Mi" Salad Recipe

Michael Symon’s Korean Short Ribs with Banh Mi Salad makes the perfect show-stopping main dish right in your own kitchen! (stuart_spivack / Flickr)

For the Short Ribs:

  • 6 cloves garlic – peeled, roughly chopped
  • 2 inch piece fresh ginger – peeled, finely chopped
  • 1 tbsp sesame oil
  • 2 tsp gochujang
  • 1/4 C dark brown sugar
  • kosher salt and freshly ground black pepper
  • 2/3 C soy sauce
  • 1 medium Asian pear – cored, roughly chopped
  • 1/3 C unseasoned rice wine
  • 1 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 3 lbs beef short ribs – boneless, cut 1/4-inch thick and 3/4-inch long

For the Banh Mi Salad:

  • 1/4 C sugar
  • 1 lime – juiced
  • 1 C cucumber – julienned
  • 1/4 C jalapeno – shaved thin
  • 1/2 C cilantro leaves – torn
  • 1/4 C rice vinegar
  • 1/2 tsp red pepper flakes
  • 1 C carrot – peeled, julienned
  • 1 C radish – shaved thin
  • 3 scallions – sliced thin on the bias
  • 1/2 C mint leaves – torn

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The Chew: Korean Short Ribs With “Banh Mi” Salad Recipe Directions

For the Short Ribs:

  1. In the bowl of a food processor, add garlic, soy sauce, ginger, Asian pear, rice wine, sesame oil, Gochujang, pepper, and olive oil, then puree until smooth
  2. Remove to a large bowl, then add the brown sugar and whisk until combined
  3. Submerge the beef into the soy sauce mixture, then set aside for at least 2 hours to marinate
  4. Preheat a grill or grill pan over high heat
  5. Remove the beef short ribs from the marinade to a plate
  6. Season with salt and pepper, then add a drizzle of olive oil
  7. Put the ribs onto the grill and cook until charred on both sides, about 1 to 1 1/2 minutes per side
  8. Remove to a platter

For the Banh Mi Salad:

  1. In a large bowl, add the sugar, rice vinegar, lime juice, and red pepper flakes, then whisk
  2. Season with salt and pepper
  3. Add the cucumber, carrots, jalapeno, radish, cilantro, scallions, and mint, then toss
  4. On a platter, serve alongside the short ribs

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