Korean short ribs with sesame bok choy salad, kimchi and rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Korean short ribs with sesame bok choy salad, kimchi and rice

Korean short ribs with sesame bok choy salad, kimchi and rice

Gluten-Free Friendly, Dairy-Free, Soy-Free

2 Servings, 890 Calories/Serving

25 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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
  • 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

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Marinate the ribs; cook the rice; toast the sesame seeds

In a large baking dish, combine the ribs with the marinade, turning several times to coat, and let stand while you prepare the rest of the recipe. In a 2-quart sauce pot, combine the rice with 1¼ cups water. Season with salt, bring to a boil, reduce to a simmer, cover with a lid and cook until the rice is tender, about 20 minutes.
  • Meanwhile,
  • In a small frying pan over medium heat, toast the sesame seeds, stirring occasionally, until fragrant and beginning to brown, about 5 minutes.

2

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.

3

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.

4

Cook the ribs

In a grill pan or a 12-inch frying pan over medium high heat, warm 2 teaspoons oil until hot but not smoking. Cook the ribs, working in batches if necessary, until well browned, about 3 minutes on each side. Transfer to a serving platter.

Serve

Just before serving, drain the carrots, dry and add to the salad bowl with the bok choy. Add the dressing and toss to coat. Serve with the short ribs and sides of kimchee and rice.
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