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Seoul-ful Ribs with Rice (Guy Fieri) Recipe

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Seoul-ful Ribs with Rice (Guy Fieri)
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Ingredients
26
Count
Nutrition
683
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Set a large Dutch oven over high heat. Coat the pan with some canola oil. Sprinkle the short ribs pieces all over with salt and pepper. Add them to the pot and brown well on both sides, 4 to 5 minutes per side. Add the garlic and ginger to the pan and saute until fragrant. Then add the red bean paste, mirin, vinegar, sugar and sambal.Mix well to coat the ribs, and then add the chicken stock and 2 cups water. Bring to a boil, and then reduce the heat and simmer, partially covered, until the ribs are tender, 30 to 35 minutes.
  2. When the ribs are tender, transfer them from the braising liquid to a platter. Add the rice to the pot of braising liquid and stir well. Bring back to a boil, and then reduce the heat to a simmer. Arrange the short rib pieces back on top of the rice in an even layer, and then cover the pot and simmer for 20 minutes. After 20 minutes the liquid will have evaporated and the rice should have puffed up. Remove the lid and cook over medium heat for the last 5 minutes to crisp up the bottom.
  3. Serve family style directly from the pot (like a paella or bibimbop) and top with Guy's Homemade Kimchi and garnish with scallions.
  4. Guy's Homemade Kimchi:
  5. Begin by slicing the cabbage crosswise into 1/2-inch-thick slices. Place in a large colander and toss together with 2 tablespoons salt. Squeeze out the cabbage with your hands or tongs to force the salt into the cabbage and this will start drawing out the water immediately (this is what gives the pickled cabbage its distinctive crunch when finished). Leave to sit in a colander for 30 minutes.
  6. In a large mixing bowl, combine the rice vinegar, sambal, sugar, toasted sesame oil, garlic, ginger and season with salt and pepper. Whisk together well. Add the carrots, daikon and scallions.
  7. Rinse the cabbage under cold running water and firmly squeeze out excess liquid. Add the cabbage to the bowl with the other ingredients and mix well.
  8. You can choose to serve this immediately OR if you prefer, you can pack it into a 1-gallon jar, seal, wrap in plastic and leave to sit in the refrigerator for 24 hours before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 683.25 Kcal (2861 kJ)
Calories from fat 178.15 Kcal
% Daily Value*
Total Fat 19.79g 30%
Cholesterol 289.57mg 97%
Sodium 872.61mg 36%
Potassium 1772.57mg 38%
Total Carbs 29.87g 10%
Sugars 14.73g 59%
Dietary Fiber 3.01g 12%
Protein 80.82g 162%
Vitamin C 21mg 35%
Iron 6.9mg 39%
Calcium 188.8mg 19%
Amount Per 100 g
Calories 62.6 Kcal (262 kJ)
Calories from fat 16.32 Kcal
% Daily Value*
Total Fat 1.81g 30%
Cholesterol 26.53mg 97%
Sodium 79.96mg 36%
Potassium 162.42mg 38%
Total Carbs 2.74g 10%
Sugars 1.35g 59%
Dietary Fiber 0.28g 12%
Protein 7.41g 162%
Vitamin C 1.9mg 35%
Iron 0.6mg 39%
Calcium 17.3mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.7
    Points
  • 15
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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