Week 1, Day 5: Korean Short Ribs

We've been anticipating the dinner we had tonight for a while. And it did not disappoint. The recipe came from Becky (click here to see who she is and what I love about her).

Korean Short Ribs
1/2 tbsp sesame oil
1/2 tbsp crushed garlic
6 tbsp soy sauce
5 tbsp sugar
dash of black pepper
8-10 flanken-style short ribs (thin cut, 1/4-1/2 inch thick) or boneless ribs (I used boneless)

Rinse the ribs under water to remove the tiny bone granules/splinters from the meat. Mix the sesame oil, crushed garlic, soy sauce, sugar, and black pepper. Pour over short ribs and marinate for 4 hours. Bake in the oven at 350 degrees for 30-40 minutes, or until bone is dark and the meat around the bone is curling up. Serve with sticky rice and edamame.

Sticky Rice

Using short-grain or "sushi" rice, measure amount desired and rinse thoroughly with water 3-4 times. Soak rice in hot water 20-30 minutes, until tender. Rinse rice. Add recommended amount of water to rice cooker pan, and a small amount of rice wine vinegar. Set rice cooker to "cook." After cooking, leave in rice cooker for a few (about 10) minutes.

I actually managed to follow the recipe this time! And I didn't delete my pictures! The ribs smelled really good as they were cooking, and the sticky rice was really easy to make. The only edamame we could find was frozen in the pods, in individual microwaveable pouches. It's not the way I would normally have wanted to make it, but it worked out nicely tonight.

The Verdict: 4 thumbs up (Katie was at Grandma's for dinner, so we will count it as 5 thumbs up, since I know she would have liked it). Everyone loved it! The ribs were delicious, such a nice flavor, and all the dishes in the meal complemented each other. Surprisingly, Isaiah liked taking the edamame out of the pods. He ate all that I gave him and took seconds, declaring it his favorite vegetable (I think it was the "play with your food to eat it" factor, but I won't knock it!). We will definitely make the meal again.

My ingenious plan to have the recipe cards available to you through a convenient link failed. But, if you would like this week's recipes formatted in 4x6 cards, all ready to print, email me (rachel at ellishome dot org), and I will send you a Word document. I can also send it as a rich text file.