Seared Short Ribs with Quick Kimchi and Sesame Salt
I wish there were a better picture, but it was darn good. From Alison Roman's Dining In. Everything really worked together, and it is simple to prepare. I had a few pandemic substitutions the first time I made it, that I liked a bit better than following the recipe exactly the second time I made it. Also the bone-in short ribs were way more expensive than the hanger steak, so we opted for hanger steak.
STEAK
2 lbs bone-in English-cut short ribs (or hanger steak, cut into 2" strips)Kosher salt
Ground pepper
2 tbsp brown sugar (I sub'd brushing maple syrup on the steak, adding some white sugar when I ended up having to cook it more - and preferred that)
1 tbsp canola oil
SESAME SALT
¼ c. toasted sesame oil
1 tsp flaky sea salt (Maldon) plus more as needed
GARNISHES
Kimchi
Romaine lettuce leaves
1 English cucumber, thinly sliced
1 cup torn cilantro or mint
Rice
DIRECTIONS
- Season the short ribs generously with kosher slat and pepper, and rub the meaty sides with brown sugar (or maple syrup!). Let sit for 30 to 40 mins, if possible.
- Heat the canola oil in a large skillet over medium high heat. Sear the ribs on all sides until there is a good crust (6-8 mins. Really). Let them rest about 10 mins and check the level of done-ness. (In my world it was way too moo-ing so I needed to put them back in the pan, at which point I sprinkled some white sugar on the sides)
- Combine the sesame oil and flaky sea salt in a tiny dish.
- Set out the rice, kimchi, lettuce, cucumbers, and herbs on separate dishes.
- To serve, thinly slice the steak against the grain. Place sliced meat on a serving platter and sprinkle with Maldon.
- Place some rice inside a lettuce leaf, drag a slice of meat through the sesame oil, and place it on top of the rice. Top with kimchi, cucumbers, and herbs.
