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MICHAEL SYMON Korean Short Ribs with “Banh Mi” Salad

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2/3 cups soy sauce
6 cloves garlic (peeled, roughly chopped)
1 medium Asian pear (cored, roughly chopped)
2 inch piece fresh ginger (peeled, finely chopped)
1/3 cup unseasoned rice wine
1 tablespoon sesame oil
1 1/2 teaspoon freshly ground black pepper
2 teaspoons gochujang
2 tablespoons olive oil
1/4 cup dark brown sugar
3 pounds beef short ribs (boneless, cut 1/4-inch thick and 3-4-inch long)
Kosher salt and freshly ground black pepper (to taste)
1/4 cup rice vinegar
1/4 cup sugar
1/2 teaspoon red pepper flakes
1 lime (juiced)
1 cup carrot (peeled, julienned)
1 cup cucumber (julienned)
1 cup radish (thinly shaved)
1/4 cup jalapeno (thinly shaved)
3 scallions (thinly sliced on the bias)
1/2 cup cilantro leaves (torn)
1/2 cup mint leaves (torn)

For the Short Ribs: In the bowl of a food processor, add the soy sauce, garlic, Asian pear, ginger, rice wine, sesame oil, pepper, Gochujang, and olive oil and puree until smooth. Remove to a large bowl, add brown sugar and whisk to combine. Submerge the beef short ribs into the soy sauce mixture and set aside for at least 2 hours to marinate.
Preheat a grill or grill pan over high heat.
Remove the beef short ribs from the soy sauce marinade to a plate. Season with salt and pepper. Drizzle with olive oil, and place on the grill to cook until deeply charred on both sides, about 1-1 1/2 minutes per side. Remove to a platter.
For the Bahn Mi Salad: In a large bowl, add the rice vinegar, sugar, red pepper flakes, and lime juice, and whisk to combine. Season with salt and pepper. Add the carrots, cucumber, radish, jalapeno, scalllions, cilantro, and mint, and toss to coat. On a platter, serve alongside the beef short ribs.
Tip: Use skirt steak or flank steak if you can’t find boneless short ribs.

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