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Korean-Style Short Ribs with Chile-Scallion Rice
Ingredients
  • 1 ½ tablespoons extra-virgin olive oil, divided
  • 3 pounds bone-in beef short ribs
  • 1 cup chopped yellow onion
  • ½ cup sake
  • ½ cup unsalted beef stock
  • ⅓ cup jarred kimchi (Korean fermented cabbage), chopped
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup packed light brown sugar
  • 2 tablespoons mirin
  • 2 teaspoons minced peeled fresh ginger
  • 3 garlic cloves, crushed
  • 2 red Fresno chiles, seeded, minced, and divided
  • ½ cup sliced green onions, divided
  • 3 cups hot cooked brown rice
  • 2 tablespoons chopped fresh cilantro
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