Monday, December 20, 2010

Short Rib Fried Rice

I’ve been famished for an Urban Belly lunch for so long but couldn’t get over there this week so I looked for a Bill Kim recipe on the internet. I only found only one but this one is definitely a keeper.
For anyone who loves the flavor of short ribs, you will be amazed how good it is over a simple plate of fried rice. I have never been a real lover of fried rice until I had this recipe. Some of the flavors, like the addition of the fish sauce, pineapple and lime to the mix, are remarkable. I enjoyed the leftovers as much as the main dish.

Before I forget, I am signing the petition for Bill Kim to publish a cookbook. I would be in line right now if I knew that was going to happen because I am seriously addicted to his cooking.

I was really surprised when I took the first bite because the combination of flavors was so amazing I ate two helpings… and I rarely go for seconds.

What’s great about this recipe is that you can mix it up and pile on any veggies that you happen to feel like eating – you do like your vegetables don’t you?

Make sure that you have the butcher cut the short ribs super thin so they will cook in a few minutes because I am use to cooking short ribs slow so this was a new recipe for me. Even the butcher thought it was strange and he was the one that suggested they be cut thin. He was so right. They cooked on my indoor grill in no time at all.

This recipe looks complicated because there are so many steps but I made it in about 45 minutes. Anything under an hour in my book is a recipe worth repeating…especially when it is this good.

Also, about these ribs on my indoor grill. One bite and you would be convinced that an indoor grill is the one thing you need to add to your Christmas list.

Bon Appetit!

Short Rib Fried Rice
Yield: 2 people
Total prep time: 20 minutes (active); 24-hour marinade

Basmati Rice

Cook time: 15 minutes

1 cup Basmati rice

1 ½ cups water

Place rice in a 2-quart sauce pot, and add water.

Bring to heat, and cook rice on medium-high flame for about 15-17 minutes, or until the rice is tender to the bite.

Marinated Short Ribs
Prep time: 20 minutes

1 ½ cups water

¾ cup soy sauce

2 tablespoons light (untoasted) sesame oil

½ cup brown sugar

¼ cup white sugar

¼ cup onion, chopped

¼ cup garlic, chopped

½ pound Korean-style short ribs

3 tablespoons vegetable oil

1. Combine the water, soy sauce, sesame oil, and sugars in a saucepot, and heat, stirring occasionally, until sugar is dissolved.

2. Remove from heat and add garlic and onion, stirring to combine. Allow mixture to cool. Transfer mixture to a blender or use a handheld blender to purée mixture until smooth.

3. With a tenderizing mallet, pound the short ribs as thin as possible but taking care not to tear the meat. Place the pounded meat into a plastic container or resealable plastic bag.

3. Spoon cooled marinade over short ribs, cover or seal, and refrigerate overnight.

4. The following day, place a wok or pan over medium-high heat and add vegetable oil, swirling to coat. Remove short ribs from marinade and add to pan. Sauté short ribs for 2-3 minutes, turning once. Remove the short ribs from the pan and set to the side, keeping warm.

Fried Rice

3 tablespoons vegetable oil

1 large egg

1 tablespoon scallions, sliced

1 ½ teaspoons garlic, minced

1 ½ teaspoons fresh ginger, minced

1 teaspoon garlic chili sauce (sambal)

1 teaspoon fresh or frozen lemongrass, minced

1 tablespoon fresh pineapple, diced

1 cup cooked basmati rice (see recipe above)

2 tablespoons fish sauce

1 tablespoon lime juice

¼ teaspoon fresh grated lime zest

1. Place a wok or pan over high heat. When pan is very hot, add the oil and swirl to coat the bottom of the pan. Crack the egg into the pan and, using a fork, scramble the egg.

2. Once egg is scrambled, add all ingredients except the fish sauce, lime juice, and lime zest. Stir mixture constantly, taking care not to allow them to burn.

3. When the rice is fragrant, after 45 seconds to 1 minute, add the fish sauce and lime juice, and stir to combine all ingredients. Remove from heat.

4. Spoon fried rice into two bowls, and sprinkle with grated lime zest. Lay warm short ribs over the rice, and enjoy!