Korean short ribs with sesame bok choy salad, kimchi and rice
Gluten Free, Dairy Free, Soy Free
If you've ever eaten in a Korean restaurant you may have enjoyed a version of these ribs known as Galbi. You can marinate the ribs for several hours or even overnight to give them extra flavor, but we think you'll find them irresistibly delicious after even a brief bath in the tamari-based sauce. If you like to cook outdoors, by all means throw these on the grill.
- 1 pound Korean-style short ribs
- Rib marinade (tamari-sesame oil-brown sugar)
- 5 ounces jasmine rice
- 2 teaspoons sesame seeds
- 4 ounces carrot
- 12 ounces baby bok choy
- 3 ounces mung bean sprouts
- Small bunch cilantro
- ½ ounce candied ginger
- 1 lime
- Seoul style salad dressing (rice wine vinegar-sesame oil)
- 5 ounces kimchee
Marinate the ribs; cook the rice; toast the sesame seeds
- In a small frying pan over medium heat, toast the sesame seeds, stirring occasionally, until fragrant and beginning to brown, about 5 minutes.
Prep the salad
- With a vegetable peeler, peel the carrot and then use the peeler to shave the carrot into long ribbons. Soak the carrot ribbons in a bowl of cold tap water to keep them crisp until ready to use.
- Trim the root end of the bok choy. Rinse the leaves and chop into ½-inch pieces and transfer to a salad bowl along with the mung bean sprouts.
- Chop the cilantro and add it to the salad bowl with half the toasted sesame seeds.
Make the dressing.
While the rice cooks:
- Mince the candied ginger.
- Juice ½ the lime and cut the remaining half into wedges.
- In a small bowl, combine the salad dressing with the candied ginger, 1 tablespoon lime juice and 1 tablespoon oil. Season with salt to taste.
Cook the ribs