If you’re in the mood for a mouth-watering burst of flavour look no further, this Bulgogi Beef Ribs dish is comfort food at its best!! Our Korean inspired Bulgogi beef ribs with a refreshing cucumber salad and a bed of perfectly cooked rice, is a harmonious blend of sweet, savoury and tangy elements that will transport your palate to the bustling streets of Seoul. So, let’s don our aprons , roll up our sleeves and create this dish that promises to be utterly delicious.
Beef Bulgogi normally uses a lean cut of meat and is flash fried or grilled very quickly on a Korean BBQ over hight heat. However, in this recipe we have used beef short ribs (a cut normally tough if cooked quickly). Therefore, instead we have slow cooked the beef in the oven on a low heat and then finished it on high. This ensures that you still get the delicious caramelisation that Bulgogi is known for, as well as the slightly sweet and slightly tangy flavours from the marinade. The result is a rich, fall apart, gelatinous beef rib that contrasts perfectly with the fresh cucumber salad and fragrant jasmine rice.
This dish is really easy to prepare, you don’t need to be a cooking expert, you just need some time and the flavours will do the rest. This is a great meal when you are cooking for a crowd as there is a lot of hands off time, leaving you free to socialise your guests, while the delicious smells from the oven waft through your house.
The tender, flavourful beef, the crisp and tangy salad, and the fragrant rice make for an unforgettable meal. So, the next time you’re looking to impress your guests or just want to treat yourself to something extraordinary, give this dish a try. Your taste buds will thank you for the journey to Korea’s vibrant culinary landscape. Happy Cooking!
Bulgogi Beef Ribs with Cucumber Salad and Rice
Ingredients
Bulgogi Beef Ribs
- 1 kilo beef short ribs
- 1 apple granny smith/ green
- 1 onion
- 1/2 cup soy sauce
- 2 tbsp mirin
- 1/4 cup brown sugar
- 2 cloves of garlic minced
- 1- inch piece of ginger grated
- 2 green onions for serving
- 1 tablespoon toasted sesame seeds for serving
- 1 tsp Nanami Togarashi optional for serving
Jasmine Rice
- 2 cups jasmine rice
- 3 cups water
Cucumber Salad
- 2 small cucumbers or 1 large
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp apple cider vinegar
- 2 tbsp spring onions (finely sliced) scallions
Instructions
Bulgogi Beef Ribs
- Begin by marinating the beef ribs. In a food processor, combine chopped apple, chopped onion, soy sauce, mirin, garlic, ginger and brown sugar and blitz well. Alternatively, grate apple and onion and combine all other ingredients in a bowl and mix well.
- Cut the beef short ribs into manageable pieces, about 2-3 inches wide, and add them and the marinade to a zip lock bag. Make sure each piece is well-coated by gently massaging the bag after it has been closed. Cover and refrigerate for at least 5 hours or overnight for the best results.
- When you are ready to cook the beef ribs, pre heat a fan forced oven to 150°.
- Place beef ribs and marinade in a high lipped baking tray and cover tightly with foil.
- Bake at 150° for three hours, then remove from the oven and turn the oven temp up to 180°.
- Remove the foil and gently turn each rib once, then place tray back in the oven uncovered for 20 – 30 minutes (keep an eye on them so they don't burn).
- Once done, remove from the oven and allow the ribs to rest for 10 – 15 minutes before serving.
Jasmine Rice
- While the beef ribs are in the oven prepare the rice.
- In a saucepan place 2 cups of rinsed jasmine rice with three cups of water.
- Bring the rice and water to the boil over high heat, stir gently once, then turn the heat to low and cover with a lid. Cook for 5 minutes on low, then turn heat off completely and let rice sit with the lid on for a further 10 minutes.
- When you are ready to serve, gently fluff the rice with a fork to separate the grains.
Cucumber Salad
- While your rice is cooking you can also start on the cucumber salad.
- Add sesame oil, soy, mirin, apple cider vinegar and finely sliced spring onions to a small bowl and mix with a spoon until well combined.
- Finely slice cucumbers into rounds a place in a bowl.
- About 5 minutes before you are ready to serve pour the dressing over the cucumbers to allow the flavours to combine.
To serve
- On a plate, lay a bed of fragrant jasmine rice. Top it with Bulgogi Beef Ribs then drizzle a spoonful of pan juices over the rib. Add a side of the refreshing Cucumber Salad. Sprinkle with extra sesame seeds, green onions and nanami togarashi for a touch of vibrancy and crunch. Enjoy!