Korean-style Short ribs on Rice with Asian Slaw, talk about flavor and texture. These short ribs are marinated with an array of Asian spices then grilled releasing all that intense caramelized juice giving the ribs tenderness and moistness. Lay that on a bed of steamed Jasmine rice and add in a beautiful crisp and tangy coleslaw, and you have the perfect meal to wow your family with!
Song of the day: “I’m so excited” by The Pointer Sisters.
This is one of those dishes that you are going to absolutely love. The depth of spices perfectly elevates the short rib, and the slaw adds a nice touch of freshness. Plus it presents well with vibrant colors and amazing aromas. I guarantee you that when you bring this dish to the table, there will be a bit of eyebrow lifting going on!
Love at first bite……………
Korean short ribs is a dish that I fell in love with at first bite. I loved the level of flavors that were playing with my tongue. However, what really stays on my mind is the tenderness and the urge to get all the meat off the bone. In the back of my mind, I have always wanted to try making them at home, as a result, here I am sharing my delightful time in our kitchen making Korean-style Short ribs on Rice with Asian Slaw.
Getting your P’s and Q’s in order……………..
One thing I have found, that when preparing these Asian inspired dishes, organization goes a long way, which likewise is a great tool for a lot of things in life. I may be a bit neurotic with being organized but you have to do what floats your boat and having things ready and at hand really makes my boat float!
With that being said, we have to get our ingredients together and get these beautifully marbleized short ribs marinating. Oh, I just wanted to say seeing that nice marbelization in the ribs means moist and super tender meat! Consequently, making for a very happy tummy!
Here are the ingredients:
- Short ribs
- Soy sauce
- Sesame oil
- Rice vinegar
- White pepper
- Red chili paste
- Purple onion minced
- Brown sugar
- Garlic minced
- Asian pear grated
- Grated ginger
- Green onion
For the slaw………….
- Purple cabbage
- Regular cabbage
- Purple onion
- Red peppers
- Vegetable oil
- Sesame oil
- Rice wine vinegar
- Soy sauce
- Minced garlic
- Grated ginger
- Salt and white pepper
- Green onion
Now that we have all the ingredients, come with me, and let’s get started on this Korean-style Short ribs on Rice with Asian Slaw!
Let the flavor games begin!……………
- First things first, we have to get the marinade done so we can have these ribs marinating. Really easy, in a medium bowl combine all the ingredients except the ribs. Whisk until nicely incorporated. You will see the sauce thicken a bit not too thick but likewise able to run off the spoon.
- Secondly, time to season the ribs very lightly with salt and white pepper and I used a smidgen of Chinese five spice.
- Lastly, pour marinade over ribs in a large baking dish. Cover with plastic wrap and in the fridge you go overnight. We will see you tomorrow!
While the ribs are getting flavored up……………
So, we have some time before grilling, and in order to not waste any time, it is a good thing to sliver up all the veggies for the slaw and whip up the dressing!
- Firstly, for the dressing, grab a medium bowl, add in all the ingredients and whisk until well incorporated.
- Secondly, cover with plastic wrap and set aside.
Pretty easy, right? At first, you see this long list of ingredients and think, wow this is going to be a lot of work, however really simple just combining and time!
Finally, GRILLING TIME!……………
Truly, I love grilling. Being outside, sun shining, a slight breeze, and a beautiful hot BBQ. I grease up the racks with some olive oil. This will help the ribs from sticking to the grill.
That sound and sizzle of the ribs hitting the rack is music to my ears. Likewise, it means that we are going to get a nice caramelization on the surface of this cut of beef. They don’t take that long, a couple of minutes per side and turning them 180 degrees and these babies are ready.
Like any meat, always a great idea to let these rest for a few minutes. Oh, I did have some Jasmine rice steaming, so it would be ready for the plating process.
One thing left to do……………
Last, we just have to get the slaw tossed and mingling with that lovely dressing. Easy breezy. In a large bowl, toss veggies to get them all mixed up. Spoon a couple of spoons of dressing and toss again. Season with salt and white pepper and taste. If needed, add more dressing!
I was thinking that a nice bed of steamed Jasmine rice would be perfect to highlight the color and sheen of this Korean-style Short ribs on Rice with Asian Slaw! That nutty aroma of the rice, alongside the sweet exotic smell of the ribs, has my mouth absolutely watering! I can’t wait to bite in! I am so excited that I just can’t hide it!
Beauty is in the eyes of the beholder…………..
By all means, does that not just look amazing? For me presentation is important. They say we eat with our eyes first and that may be true but the aroma has an important role too. Okay, enough chitter-chatter, time to get down to some serious eating! Excuse me for a few minutes, have to get into the moment. I want to experience this Korean-style Short ribs on Rice with Asian Slaw totally!
All aboard the Flavor Train!………….
Not only my chin and lips are covered in that beautiful sugared sauce, but also I am blown away at the depth of this marinade and how it just takes the taste of the char on the short rib a gazillion notches! The sugar is beautiful and mediating the spice of the chili paste and the saltiness of the soy sauce. I am getting lemongrass, garlic, five spice, onion, and ginger.
If I do say so myself, my mouth is on an excited row. Add in the juiciness and tenderness of the short rib and we have some eye-rolling going on. If there was a heaven I am sitting eating my meal there right now. I love how the meat just melts in my mouth, however getting the last bits of meat off those bones is just pure joy and incredibly tasty experience!
Let’s talk slaw……………
This slaw is fantastic. The crisp textures are a perfect match to the tenderness of the short rib and the starchiness of the rice. I love the dressing, sweet, salty, spicy, fresh, tangy, and oh so beautiful with the slaw. The fennel adds a nice twist to the flavor profile. Oh, those peanuts are a very welcomed addition, love the crunch and nuttiness, perfect for this slaw. It is always nice to experiment and when it works to give a delightful end result for the soul and our tummy!
In conclusion, I like variety in my meal planning. For those of you who have gotten to know me, can easily tell that Asian cooking is on my list of favorites. The Korean way of prepping food and grilling gives us this clean, fresh, and exciting meal experience. So if you’re thinking “what am I going to make for dinner or lunch today”, why not go Korean and really change things up in your kitchen. Try this Korean-style Short ribs on Rice with Asian Slaw. You are going to be blown away at the depth of flavor and the plethora of diverse textures!
Song of the day: “I’m so excited” by The Pointer Sisters. P.S. you may want to get up and dance to this, lol. I am!Print
Korean-style Shortribs on Rice with Asian Slaw, talk about flavor and texture. These short ribs are marinated with an array of Asian spices then grilled releasing all that intense caramelized juice giving the ribs tenderness and moistness. Lay that on some steamed Jasmine rice, add in a beautifully crisp and tangy coleslaw, and you have the perfect meal to wow your family with!
- 8 beef short ribs
- 1/3 cup soy sauce
- 1 Tbsp sesame oil
- 1/3 cup brown sugar
- 2 tsp white pepper
- 1/3 rice wine vinegar
- 1 heaping Tbsp red chili sauce
- 1 small purple onion grated
- 2 cloves garlic minced
- 3 stalks green onion chopped
- 2 Asian pair peeled, cored, and grated
- 2 Tbsp grated peeled ginger
- 1 cup Jasmine rice
- 1 1/2 cups water
- 1/2 tsp sesame oil
- 1/2 tsp salt
- 1 cup shredded purple cabbage
- 1/2 fennel head shredded
- 1 cup Napa cabbage shredded
- 1/2 small purple onion slivered
- 3 medium carrots grated
- 1 small red pepper cored and slivered
- 3 Tbsp vegetable oil
- 1 Tbsp sesame oil
- 1/4 cup rice wine vinegar
- 1 Tbsp honey
- 1 clove garlic core removed and grated
- 1 Tbsp grated peeled ginger
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 stalk green onion chopped
- Chopped green onion
- 1/4 cup crushed salted peanuts
- Place ribs in a large baking dish, season both sides with salt, white pepper and Chinese five spice.
- In a bowl combine all ingredients for the marinade reserving some of the chopped green onion for garnish.
- Pour over short ribs and mix so all the ribs are coated with the marinade. Cover with plastic wrap and place in the fridge overnight.
- Pre-heat grill to 500° F.
- Take marinated short ribs out of the fridge and shake off excess marinade and place on grill. Turn 180 degrees after one minute and grill for another minute, then turn over and do the same for the other side.
- Place cooked ribs on a plate and let rest for about 5 minutes.
- Pour the leftover marinade into a saucepan and simmer on the grill for a few minutes until it thickens a bit. Take off heat and set aside.
- Combine rice water, sesame oil and salt in a medium saucepan. Bring to a boil on med to high heat then turn to a simmer covered and cook for 20 minutes. Remember to stir frequently to prevent rice from sticking to pot and burning!
- Before grilling the shorts ribs, toss the veggies for the slaw in a large salad bowl.
- In another medium bowl combine all the ingredients for the dressing reserving some of the chopped green onion for garnish.
- Season slaw with some salt and white pepper. Spoon a couple of spoonfuls of the dressing and toss well. Taste and add seasoning and dressing if necessary. Top with crushed peanuts.
- Scoop some rice onto a serving dish. Place grilled short ribs onto rice and drizzle some of the marinade.
- Place some rice on a plate. Put a couple of short ribs on the rice, drizzle some more marinade, and place some slaw on top.
- Ready to serve!
You can adjust the spiciness by adding more chili paste and vinegar.
You don’t have to marinate overnight. If you only have a couple of hours it will be enough. However, more time marinating means more flavors.
If you have a peanut allergy omit the peanuts. You can use toasted sesame seeds.