Recipe: Korean Beef with Crispy Rice and Scallion Kimchi - | WBTV Charlotte

Recipe: Korean Beef with Crispy Rice and Scallion Kimchi


The chef at Good Food on Montford in Charlotte shared this recipe on WBTV News Saturday Morning:

Korean Beef with Crispy Rice and Scallion Kimchi

Make this Good Food favorite at home…or use the marinade on any meat you like and enjoy a mouth-watering meal.


2 cups soy sauce

½ onion

8 cloves garlic

3 scallions

1 inch piece of ginger

½ can of pineapple slices and juice

2 Tbs sesame oil

1/3 cup sugar

1 tsp black pepper ground

1 Tbs sesame seeds toasted

Combine all ingredients, except the sesame seeds, in a blender and purée until smooth.  Pour blended mixture into a large container or plastic bag. Add the sesame seeds and short ribs (or any meat of your choice) and refrigerate. Note – Before adding the meat, set aside a bit of the marinade to be added to the dish for serving.

Beef –

1 lb boneless beef short ribs – trimmed of any sinew and some fat

Allow meat to marinate for up to 24 hours in the refrigerator. Before cooking, set meat out long enough to come about room temperature.

Cook short ribs on the grill or stovetop to desired doneness. Medium – rare to medium will ensure proper texture.

Sushi Rice-

1 cup sushi rice

1 cup water, plus extra for rinsing rice

Rinse the rice well and use a one to one ratio of rice and water when cooking. Bring rice and water to a boil, cover and cook on low for 15 minutes. Remove rice from burner and set aside for at least 10 minutes. It's important not to uncover the rice at all during the process. To create the cake, form rice into desired shape. Before serving, sear rice in a hot pan with just a touch of vegetable oil.

Scallion Kimchi-

1 bunch scallions

1 Tbs Korean chili powder

2 Tbs water 

1/2 tsp grated ginger

1 tsp grated garlic

1 tsp salt

Mix all ingredients, except the scallions, together in a medium bowl until they form a paste. Lightly grill or sauté the scallions until just wilted. Mix scallions into chili paste.  


3 Tbs Gochujang

1 Tbs sugar

1 Tbs rice or white vinegar

1 tsp water

Mix all together until smooth.

Chef's Note - Gochujang is available at any Korean market in small tubs and is very spicy, but when mixed with the other components of a balanced dish will become an instant favorite. Be sparing at first. 

To assemble, spread a bit of the Gochujang on the plate along with a drizzle of the reserved marinade. Place the seared rice cake on top of the Gochujang. Top the rice cake with the sliced short ribs and add a touch of kimchi. Shredded scallion is the perfect final touch. 

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