dinner

Spicy Gochujang Braised Beef Short Ribs with Kimchi and Avocado

Name: Spicy Gochujang Braised Beef Short Ribs with Kimchi and Avocado
Ingredients: 3 lb (1.36 kg) Bone-in beef short ribs, cut into 2-rib portions; 3 tbsp (45 ml) Avocado oil; 1 medium (150 g) Yellow onion, thinly sliced; 4 cloves (12 g) Garlic, minced; 1 tbsp (15 g) Ginger, grated; 1/4 cup (60 g) Gochujang (Korean chili paste); 1/4 cup (60 ml) Soy sauce (or tamari for gluten-free); 2 tbsp (30 ml) Rice vinegar; 1 tbsp (15 ml) Sesame oil; 2 cups (480 ml) Beef broth; 1 cup (150 g) Kimchi, chopped; 1 medium (200 g) Avocado, sliced; 2 tbsp (10 g) Scallions, thinly sliced (for garnish); 1 tsp (3 g) Toasted sesame seeds (for garnish)

Nutrition

1518.1

kcal

Calories

61.7

Protein

25.5

Carbs

132.4

Fat

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Ingredients(14)

Bone-in beef short ribs, cut into 2-rib portions3 lb (1.36 kg)

Avocado oil3 tbsp (45 ml)

Yellow onion, thinly sliced1 medium (150 g)

Garlic, minced4 cloves (12 g)

Ginger, grated1 tbsp (15 g)

Gochujang (Korean chili paste)1/4 cup (60 g)

Soy sauce (or tamari for gluten-free)1/4 cup (60 ml)

Rice vinegar2 tbsp (30 ml)

Sesame oil1 tbsp (15 ml)

Beef broth2 cups (480 ml)

Kimchi, chopped1 cup (150 g)

Avocado, sliced1 medium (200 g)

Scallions, thinly sliced (for garnish)2 tbsp (10 g)

Toasted sesame seeds (for garnish)1 tsp (3 g)

Instructions

Pat the beef short ribs completely dry with paper towels. Season generously with salt and freshly ground black pepper.

Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the short ribs on all sides until deeply browned and a beautiful crust has formed, about 3-4 minutes per side. Remove the ribs from the pot and set aside.

Reduce the heat to medium. Add the sliced yellow onion to the pot and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Add the minced garlic and grated ginger, and cook until fragrant, about 1 minute more.

Stir in the gochujang, soy sauce, rice vinegar, and sesame oil. Cook, stirring constantly, until the mixture is glossy and fragrant, about 1 minute.

Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pot. Return the seared short ribs to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the ribs. If not, add a little more broth or water.

Bring the liquid back to a gentle simmer, then cover the pot tightly and transfer it to a preheated oven at 300°F (150°C). Braise for 3 to 4 hours, or until the short ribs are fork-tender and practically falling off the bone. Check periodically and add more liquid if it gets too low.

Once the ribs are tender, remove them from the pot and set aside. Skim off any excess fat from the braising liquid. If the sauce is too thin, return the pot to the stovetop over medium-high heat and simmer until it has reduced to your desired consistency.

To serve, place a portion of the braised short ribs on each plate. Spoon a generous amount of the braising sauce over the ribs. Top with a mound of chopped kimchi and arrange slices of fresh avocado alongside. Garnish with thinly sliced scallions and toasted sesame seeds. The rich, tender beef, spicy-sweet sauce, tangy kimchi, and creamy avocado create a harmonious and satisfying meal.