Orange-Glazed Shortribs with Kimchi Slaw

  • Level: Intermediate
  • Total: 1 hr 10 min (includes chilling time)
  • Active: 50 min
  • Yield: 6 Servings
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Ingredients

Kimchi Slaw:

1 cup Napa cabbage, finely shredded

1/2 cup kimchi, chopped

1/4 cup chopped fresh cilantro leaves, plus more for garnish

1/4 cup sesame seeds, lightly toasted, plus more for garnish

6 leaves fresh mint, chopped, plus more for garnish

2 tablespoons rice vinegar

2 tablespoons soy sauce

Orange-Glazed Short Ribs:

1 1/4 pounds Korean-style beef short ribs (see Cook's Notes)

3 tablespoons canola oil

1 teaspoon ground cumin

1 teaspoon ground Chinese five spice

Kosher salt and freshly ground black pepper

2 cups fresh orange juice

2-inch piece fresh ginger, coarsely chopped

1 head garlic, halved crosswise

2 tablespoons honey

6 large eggs

Butter lettuce leaves, for serving

Kochujang Glaze:

1/2 cup kochujang (see Cook's Notes)

2 tablespoon clover honey

2 tablespoons rice vinegar

Directions

  1. For the kimchi slaw: Combine the Napa cabbage, kimchi, cilantro, sesame seeds, mint, rice vinegar and soy sauce in a bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  2. For the orange-glazed short ribs: Lay the short ribs out on a baking sheet, drizzle with 2 tablespoons of the oil and season with the cumin, five spice, salt and pepper. Let sit at room temperature for 15 minutes.
  3. Combine the orange juice, ginger and garlic in a small saucepan, season with salt and pepper and cook until reduced to about 1/2 cup of glaze, about 30 minutes. Stir in the honey, strain into a bowl and let cool slightly. Discard the ginger and garlic.
  4. Heat a nonstick pan with the remaining 1 tablespoon of oil over medium heat until it begins to shimmer. Add the eggs and season with salt and pepper. Cook until the whites set and the yolks are slightly firm, about 2 minutes. Flip the eggs over and continue to cook for about 40 seconds longer. Transfer to a warm plate and reserve. Trim if desired.
  5. Heat a grill pan over high heat. Lay the ribs on the grill pan and cook until golden brown and just cooked through, about 2 minutes per side, brushing with the orange glaze several times. Trim the bones and set aside.
  6. For the kochujang glaze: Whisk together the kochujang, honey and vinegar. Set aside.
  7. To serve: Put 2 ribs in the center of each lettuce wrap, top with some kimchi slaw and an egg and drizzle with the kochujang glaze. Garnish with more toasted sesame seeds, chopped mint and cilantro, if desired.

Cook’s Note

Korean-style short ribs, also called flanken, are cut lengthwise across the rib bones into 1/2-inch-thick slices, 8 to 10 inches long. The cut can be found at most Asian markets. Kochujang is a fermented soybean and hot pepper paste that lends a sweet, spicy and salty flavor to many Korean dishes. It can be found in most Asian markets.

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