These flavorful short ribs on steamed buns are little pillows of meaty goodness. Who knew ribs could pull off such epic cheese pulls?
For short ribs
1/2 cup soy sauce
1/4 cup red wine
1/4 cup honey
1/2 teaspoon black pepper
1/4 cup chopped garlic
1 tablespoon cooking oil
3 pounds Korean-style cut beef short ribs (LA galbi style), cut with the bones, trimmed of fat
1 large red onion, sliced 1/2-inch thick
For cucumber kimchi
3 Persian cucumbers or 1 English cucumber (approximately 2 1/4 cups)
1 red chili, seeded and julienned
1 ounce garlic chives or scallion, chopped into 1-inch pieces
1 clove garlic, chopped
1 tablespoon gochugaru (Korean red pepper flakes)
1 tablespoon fish sauce
1 tablespoon white vinegar
2 teaspoons sugar
Korean red pepper thread (optional)
Let's get Cooking...
To make ribs sauce, combine soy sauce and next 4 ingredients in a bowl and stir until honey dissolves. Set aside.
Heat a Dutch oven or a braising pot over high heat; add oil and add one layer of ribs. Be careful not to crowd pot; cook in batches of 3 to 4. Sear 2 to 3 minutes on each side and set aside. Repeat until all ribs are seared. Remove excess oil by tapping with paper towels as you go. After the last batch, turn off heat; you will see lots of oil left in pot. Remove oil completely by tapping with paper towels.
Place seared ribs back into pot along with sauce and sliced red onion. Turn on stove to medium heat. Stir ribs, sauce and onion, mixing well. Scrape the bottom of pot with a wooden spoon.
Cover and simmer for 25 minutes and then reduce heat to low simmer for an additional 20 minutes, stirring occasionally.
Meanwhile, make cucumber kimchi by slicing cucumber and tossing with rest of ingredients for cucumber kimchi. Steam buns.
Stuff braised short ribs between steamed bao along with cucumber kimchi. Drizzle with sesame oil, sprinkle sesame seeds and red pepper thread. Enjoy!