Eric's Korean-Style Beef Short Ribs

Partners. Spouses. Significant Others. Whatever the term, can we all agree that healthy relationships thrive because we balance each other? For the sake of this blog post, I bake - Eric cooks. No, let me rephrase that. I bake - Eric creates, masterminds, and develops irresistible flavor combinations that can never be duplicated. Simply put, he's amazing.

It's nothing for him to spend hours on a recipe, but the result is sooooo worth it.

Being opposites, though, also has it's drawbacks. Do all chefs leave the kitchen looking as if a tornado just ripped through the pantry? Seriously, folks. There are food scraps all over the counter, oil spills on the floor and down the front of the oven, dirty dishes stacked precariously on every surface, with the dishcloth wadded up and tucked into an empty pot. We're exactly the opposite!

My cooking style is to keep a sink of warm soapy dishwater for quick clean up, have separate measuring utensils for dry and liquid, pour carefully to avoid spills and splashes, etc. You get the idea and may have the same situation in your household.

But we need each other. He's the man when it comes to seasoning and perfecting savory dishes. I'm on-call for the sweet treats.

Here's one dish that features our short ribs, Korean-style. The traditional short ribs are cut parallel to the bone while Korean-style are cut perpendicular. What's the difference? The difference is the amount of meat. Korean-style ribs have significantly more. Who wants to pay for bone, right? Korean-style is now our cut of choice from the meat locker.

Of course Eric infused his culinary magic, but here's the recipe as adapted from The ingredients for the sauce were doubled, as recommended by one of the reviews. Agreed. Follow this recipe for double the sauce.

Korean-Style Beef Short Ribs

  • 1 c. soy sauce
  • 1 c. brown sugar
  • 1/4 c. sesame oil
  • 1/4 c. rice vinegar
  • 1/4 c. ginger root, minced
  • 8 garlic cloves, crushed
  • 1 t. red pepper flakes
  • 5 lbs. short ribs
  • 1/2 c. cornstarch
  • 1/3 c. water
  • 3 c. carrots, shredded
  • 3 scallions, sliced thin
  • sesame seeds, for garnish
  • 3 c. cooked rice

Blend soy sauce, sugar, oil, vinegar, ginger, garlic and pepper flakes. Place ribs in slow cooker and cover with sauce. Cook until meat is tender (ours cooked on high for about 6 hours). Transfer ribs to a platter. Pour sauce from slow cooker into a sauce pan. Combine cornstarch and water. Stir into sauce. Bring to a boil and cook for 2 minutes until thickened, stirring constantly. Toss in carrots and stir to combine. Ladle over ribs. Garnish with scallions and sesame seeds.

Korean-style Short Ribs. Grab a rack at the farmers market!

  • Tuesday @ GreenAcres (21st & Rock), 3 - 6 pm
  • Saturday @ Kansas Grown ! (21st & Ridge), 7 am - 12 pm
  • Saturday @ Old Town (1st & Mosley), 7 am - 12 pm