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This is a favorite. And it’s a one-pot meal!

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This is a favorite. And it’s a one-pot meal!

I got one of the best compliments I think I've ever gotten last night, regarding my cooking.

I made Korean short ribs and rice. The compliment? My friend Tess: ”This tastes like a hug...tastes like someone that loves me made this.”  Melt my heart. Someone that loves you DID make that, Tess.

It’s a hit and I thought I’d share it with you. It’s easy, but leave about 3 hours for this delish dish- good things come to those who wait. (It takes just a few minutes to prep both before and after, and about 2 hours cooking time.)

What You Need:

  • 4 pounds short ribs
  • 1 small bunch scallions, roughly chopped
  • 1 cup low-sodium soy sauce
  • 2 tablespoons fresh ginger, grated or chopped
  • 1 small yellow onion, chopped
  • 2 tablespoons garlic cloves, minced
  • ½ cup sugar
  • ½ cup mirin
  • ½ cup fresh orange juice **I used fresh squeezed and some orange zest- YUM!
  • 3 tablespoons all-purpose flour
  • 4 cups long grain wild rice or brown rice, cooked to firm (just after al dente)











What You Do:


  • Place scallions, soy sauce, ginger, garlic, onion, sugar, mirin, and orange juice in a blender or food processor. Pulse until fully combined.
  • Pour puree into the bottom of a large dutch oven or pot and turn on high heat.
  • Add 2 cups of water and bring mixture to a boil.
  • Trim as much excess fat off top of short ribs as you can. *Trust me it’s easier to do ahead of time!
  • Score the top of the meat diagonally and pat dry.
  • Once spice mixture is boiling, add short ribs and arrange so they're as submerged in liquid as possible.
  • Cover and turn on low heat. Cook for about 2 hours or until meat has fallen off of the bone.
  • *If you want to add veggies like small potatoes, celery and carrots, toss them in and let them cook in the juices about 1 1/2 hours into cooking- they’ll be very tender!
  • Remove meat and bones from the pot and set aside.
  • Heat remaining liquid on high heat until it comes to a boil.
  • Scoop about 1-2 cups of remaining liquid into a glass cup.
  • Whisk in flour to make a slurry and slowly mix into pot.
  • Cook until sauce thickens and reduces, about 5-10 minutes.
  • Cook rice according to package directions (I used a rice cooker).
  • Using two forks, shred short ribs and remove excess fat.
  • Serve over rice and topped with sauce and scallions.
















Want to get fancy?


A lime or orange wedge, or some zest is a nice garnish for dinner guests, and shredded napa cabbage will add some crunch! Sprinkle on some black sesame seeds and cilantro and you’ve got yourself a good looking dish!

Want a salad to start the meal? Try this Asian Pacific Rim Salad, it’s one of the most popular salads I’ve made and it’s a nice compliment to the dish.


Bon Apetit!


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