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Actor, director and author Soleil Moon Frye played one of the most iconic kids in television history, Penelope "Punky" Brewster from the hit show "Punky Brewster." Now, she's all grown up with four kids of her own, and these Korean short ribs are a favorite in their house. Someone very special to her passed on the recipe, and it's so easy, she says she makes it by "feel." Soleil shared the measurements with us, but after you try the recipe once, you might not need them again! She rounds out the meal with rice topped with caramelized onions, pickled ginger, kimchi and Asian cucumber salad.
For more Korean-style recipes, check out Rach's Noodles with Veggies and Spicy Sausage and Chicken Noodle Soup.
Ingredients
For the Ribs:
- 8 pre-cut Korean barbecue-style short ribs
- 2 cups store-bought bulgogi sauce
- ½ cup beer
- ¼ cup soy sauce
- 2 tablespoons honey
- Salt and pepper
For the Rice:
- 1 cup basmati rice
- 3 pats butter
- 1 white onion, thinly sliced
For the Cucumber Salad:
- 6 Persian cucumbers, peeled and chopped
- 2 tablespoons mirin
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
For Serving:
- Pickled ginger
- Kimchi
Yield
Serves: 4
Preparation
Preheat the oven to 350°F.
For the ribs, in a Dutch oven, mix together (Soleil uses her hands) the meat, bulgolgi sauce, beer, soy sauce, honey and salt and pepper to taste. Bake, covered, for 20 minutes, flipping the short ribs halfway through.
Meanwhile, prepare the rest of the recipe. Combine the rice, 2 pats of the butter and 1 ½ cups water in a rice cooker and cook according to rice cooker instructions (or cook in a saucepan on the stove).
In a small skillet, melt the remaining pat of butter over medium heat, add the onions and cook until caramelized. Reserve for topping the rice.
For the cucumber salad, in a medium bowl, stir together the cucumbers, mirin, sesame oil and sesame seeds.
To serve, top the rice with some caramelized onions, short ribs, pickled ginger and kimchi with the cucumber salad on the side.