Korean Short Rib Bibimbap Bowls
By :6 Ingredients or Less Cookbook by Ivy Manning
korean recipes
Print Recipe
Flanken-style ribs are cut across the ribs into 1/2-inch-thick slices with small bones between them. Find them at the meat counter of your grocery store or at Asian markets; do not use thick-cut meaty English-style short ribs for this recipe. Marinate the ribs in Korean kalbi marinade (available at most grocery stores and Asian markets) for as long as you can for the best flavor.
korean recipes
Votes: 1
Rating: 5
Rate this recipe!
Prep Time 20 minutes
Cook Time 9 minutes
Servings
4 servings
Ingredients
  • 3 lbs Short Ribs flanken-style
  • 1 bottle Korean kalbi marinade sauce (9- to 12-ounce) (such as CJ Korean BBQ Sauce)
  • 1 1/2 cups short-grain white rice rinsed well and drained in a sieve
  • 4 large eggs
  • 1 cup Napa cabbage kimchi
Optional garnish
  • gochujang (Korean red chile paste)
Prep Time 20 minutes
Cook Time 9 minutes
Servings
4 servings
Ingredients
  • 3 lbs Short Ribs flanken-style
  • 1 bottle Korean kalbi marinade sauce (9- to 12-ounce) (such as CJ Korean BBQ Sauce)
  • 1 1/2 cups short-grain white rice rinsed well and drained in a sieve
  • 4 large eggs
  • 1 cup Napa cabbage kimchi
Optional garnish
  • gochujang (Korean red chile paste)
korean recipes
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Place the short ribs in a large nonreactive bowl or a large zip- top bag and add the marinade. Cover or seal and refrigerate for at least 1 hour and up to 24 hours.
  2. Place the ribs and the marinade in the Instant Pot, arranging the ribs on their edges and curving them into the pot so they all fit. Place a tall trivet over the ribs. In a 7-inch round metal baking pan, combine the rice with 1 1/2 cups cold water. Cover the pan tightly with foil. Place the baking pan on the tall trivet above the ribs. Lock on the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 6 minutes. Make sure the steam valve is in the “Sealing” position. (Or you can SLOW COOK it—see below.)
  3. When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure.
  4. Lift the rice in the baking pan out of the pot, fluff with a fork, and set aside. Transfer the ribs to a large plate or cutting board, cut into manageable pieces with clean kitchen scissors, and spoon a few tablespoons of the cooking liquid over them. Cover with foil
  5. Spray a large, nonstick frying pan with cooking spray and place over medium-high heat on the stove. Break the eggs into the frying pan and cook until the whites are set, about 3 minutes.
  6. Divide the rice among four bowls. Top the rice with the ribs, eggs, and kimchi. Serve with gochujang, if desired.
Recipe Notes

Slow Cook It: Skip the marinating time in Step 1. In Step 2, cook the rice separately. For
the ribs, select SLOW COOK, adjust to NORMAL/MEDIUM heat, and set for 8 to 9 hours. Place the lid set to “Venting” or use a pan lid that fits snugly on the pot. Proceed with the recipe as
directed.

1 reply
  1. Hotpotjockey
    Hotpotjockey says:

    I followed this recipe and my ribs were cooked perfectly and the rice too even though i fotgot to tightly cover the pan with foil. Im not sure ill enjoy short ribs any other way now, they were so tender and fall of the bone.

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