Korean Beef Short Ribs with Garlic Rice

Name: Korean Beef Short Ribs with Garlic Rice, Sesame Broccoli, and Spicy Pickled Cucumber
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of South Africa Beef Short Rib; 40 Grams of Gochujang; 40 ML of Sweet soy sauce; 8 Grams of Brown sugar; 15 ML of Rice vinegar; 100 ML of Water; 40 Grams of Spring onion; 10 Grams of Garlic paste; 150 Grams of Jasmine rice; 300 ML of Water; 150 Grams of Tenderstem broccoli; 15 ML of Sesame oil; 10 Grams of Sesame seeds; 2 Piece of Cucumber; 30 Grams of Chilli garlic sauce; 22 ML of White vinegar; 10 Grams of White sugar

Sesame Broccoli, and Spicy Pickled Cucumber

Inspired by Korean galbi traditions, these slow-cooked ribs turn humble cuts into something luxurious, layered with sweetness, heat, and depth.

11 Reviews

Cals 1636 · Prot 73 · Carbs 126 · Fat 95

Gourmet

40 min

Korean Beef Short Ribs with Garlic Rice, Sesame Broccoli, and Spicy Pickled Cucumber

Inspired by Korean galbi traditions, these slow-cooked ribs turn humble cuts into something luxurious, layered with sweetness, heat, and depth.

11 Reviews

Cals 1636 · Prot 73 · Carbs 126 · Fat 95

Gourmet

Ingredients

Short Ribs

South Africa Beef Short Rib

2 Piece

Gochujang 9*

40 Grams

Sweet soy sauce 9*10*11*14*

40 ML

Brown sugar

8 Grams

Rice vinegar

15 ML

Water

100 ML

Garlic Rice and Broccoli

Spring onion

40 Grams

Garlic paste

10 Grams

Jasmine rice

150 Grams

Water

300 ML

Tenderstem broccoli

150 Grams

Sesame oil 3*

15 ML

Sesame seeds 3*

10 Grams

Cucumber Salad

Cucumber

2 Piece

Chilli garlic sauce

30 Grams

White vinegar

22 ML

White sugar

10 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	6848 / 1636
Fats (g)	94.9
of which saturated (g)	36.7
Carbohydrates (g)	126
of which sugars (g)	33.9
Fibers (g)	8.6
Proteins (g)	73.3
Salt (g)	3.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make sticky glaze

Preheat the oven to 220°C / 200°C fan.
Bring a kettle of water to a boil.
In a bowl, combine the gochujang (spicy!), sweet soy sauce, brown sugar, rice vinegar, and 100ml boiled measured water.

2 Roast

Place the short ribs in a rimmed baking dish.
Pour the sauce over, and toss to coat.
Roast the short ribs for 25-30 min until hot.
Increase the temp to grill, and brush some of the sauce over the ribs.
Roast for another 5-7 min until the short ribs are lightly charred and the sauce is bubbly.

3 Boil rice

Meanwhile, rinse and drain the rice.
Trim and finely chop the spring onion.
Heat a pot with a small drizzle of oil and fry the garlic paste and spring onions.
Add the rice, a pinch of salt and the measured water.
Bring to a boil over a high heat.
Lower heat, cover and cook for 12-14 min, until the rice is tender.
Remove from the heat and keep covered until serving.

4 Pickle veg

Meanwhille, slice the cucumber into half moons.
In a bowl, mix the chilli garlic (spicy!), white vinegar, white sugar, and a pinch of salt until dissolved.
Add the cucumber and toss to combine.
Stir and set aside to marinate.