Bulgogi Beef Ribs with Cucumber Salad and Rice

Succulent marinated bulgogi beef ribs, fresh cumber salad and fragrant, fluffy jasmine rice: a delicious Korean inspired meal.

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Course: Dinner, Lunch, Main Course

Cuisine: Korean

Keyword: Beef Bulgogi, Beef Ribs, Korean Beef Ribs, Slow Cooked Beef Ribs

Prep Time: 1

Cook Time: 3 30

Servings: people

Calories: 514kcal

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.

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.

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.

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!