Kalbi Ribs with Bulgur
Main Dishes • European
Description
This Korean dish features beef ribs grilled to perfection. A handful of bulgur tempers its bold flavor. This recipe was shared with us by Chef John Smith from the popular restaurant Eats & Treats.
Ingredients
- Thick Beef Rib 0 lbs
- Soy Sauce 10 fl oz
- Chicken Broth 5 qt
- Onion 5 oz
- Carrot 5 oz
- Celery salt 0 oz
- Garlic 0 oz
- Cilantro 0 oz
- Sugar 5 oz
- Bulgur 0 oz
- Butter 0 oz
- Demi-Glace Sauce 0 oz
Step-by-Step Guide
Step 1
Sauté the vegetables, excluding the onion, and the ribs in a skillet, then transfer them to a baking dish and add broth and soy sauce. Cover tightly with several layers of foil. Place in the oven at 355°F for 3 hours.
Step 2
Cook the bulgur in water at a ratio of 1:2. Once it reaches a boil, cover the pot with a lid and simmer for 15–20 minutes. Sauté the chopped onion in butter and mix it into the cooked bulgur.
Step 3
Cut the cooked ribs and remove the bones. You can sear them a bit until a thin crust forms.
Step 4
Arrange the ribs and bulgur on a plate, drizzle with demi-glace sauce, and garnish with cilantro.
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