[onlypaid]
by Chef Derek Kinoshita
Cooking time (duration): 5
Number of servings (yield): 4
Meal type: dinner
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Ingredients
- 1/2 c soy sauce
- 1/3 c sugar
- 2 tbl sesame oil
- 2 tbl sesame seeds
- 1/2 tsp fresh grated ginger
- 1 asian pear, grated
- 3lbs korean style bbq ribs
- 1 tbl oil
- 1 onion, chopped
- 1 c Jasmine rice
- 1 c chicken stock
- 1 c coconut milk
- 1/4 tsp lemongrass powder
- 1 tbl oil
- 1/2 head of nappa cabbage, thinly shredded
- 1 small head ridiccio, thinly shredded
- 1 tbl fish sauce (Nuk Mam)
- Cilantro for garnish
Instructions
- Add soy, sugar, sesame oil, sesame seeds,ginger and pear to blender and liquefy.
- Pour marinade over ribs and let sit 4 hours, or overnight if possible.
- Heat oil in an ovenproof saucepan and add onion, cooking until softened.
- Add rice to saucepan and lightly toast.
- Add stock, coconut milk and lemongrass, bring to a boil.
- Cover pan and place in a 350 degree oven for 20 minutes.
- Remove ribs from marinade and cook on hot grill turning and basting occasionally. 5-7 minutes per side.
- Heat oil in a large skillet, when hot, flash fry cabbage and radicchio, add fish sauce.
- To serve, place cabbage and radicchio on plate and top with ribs and garnish with sprigs of cilantro. Place coconut rice in bowl and serve on the side.
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