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Korean rice and short rib bowls

Korean Rice & Short Rib Bowls

13
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
An Instant Pot® makes succulent beef short ribs possible in a fraction of the time. The pear, soy sauce, ginger, and sriracha turn into a sweet, salty, spicy sauce, exceptionally good drizzled over the ribs and rice. Shopping tip: Sometimes called cross-cut ribs, flanken-style ribs are cut so that each piece has three or four cross-cut ribs surrounded by meat. Look for them at larger supermarkets and most butcher shops.

Ingredients

Cooking spray

2 spray(s)

Scallions

3 medium, sliced, white and green parts separated

Pear

2 oz, (1/4 cup), shredded, ripe

Less sodium soy sauce

3 Tbsp

Rice wine vinegar

2 tsp

Fresh ginger

2 tsp, minced peeled fresh

Dark sesame oil

1 tsp

Sriracha hot sauce

½ tsp, plus additional for serving

Flanken

14 oz, 4 (3 1/2-ounce) trimmed beef short ribs, each cut between bones into 16 pieces

Cooked long grain brown rice

2 cup(s), warmed

Kimchi

1 cup(s)

Cucumber

1 cup(s), matchstick strip-cut

Carrots

1 cup(s), matchstick strip-cut

Bell pepper

½ item(s), medium, red variety, cut into matchstick strips

Cilantro

½ cup(s), lightly packed fresh leaves

Unsalted toasted sesame seeds

2 tsp

Lime

½ item(s), cut into 4 wedges

Instructions

  1. Stir together white part of scallions, pear, soy sauce, vinegar, ginger, oil, and 1/2 teaspoon sriracha in medium bowl. Add short ribs and toss until coated evenly. Let stand at room temperature about 15 minutes, tossing occasionally.
  2. Spray bottom of 6-quart Instant Pot with cooking spray. Add short rib mixture to pot. Lock lid, making sure vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 20 minutes. When time is up, press Cancel to turn off pot. Allow pressure to release naturally for 15 minutes. Move steam-release valve to Venting position to release any remaining pressure. Remove lid.
  3. Transfer ribs to bowl. Pour cooking juices into glass measure; skim off and discard fat.
  4. Divide rice evenly among 4 bowls; drizzle each with 2 tablespoons cooking juices. Top evenly with ribs, kimchi, cucumber, carrots, and bell pepper. Sprinkle with scallion greens, cilantro, and sesame seeds. Serve with sriracha and lime wedges.
  5. Serving size: 1 bowl

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