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korean-braised short rib bowls with kimchi

Korean-Braised Short Rib Bowls with Kimchi

This is another recipe where I have to credit my sister, Hillary. If it weren’t for her, I never would’ve gotten my hands on these amazingly tender and meaty short ribs. I’ve never cooked them before and heard they have a tendency to be tough. To combat and disguise any toughness, I chose a tangy and sweet Korean sauce to braise the ribs in then used it as a final gravy to re-hydrate the meat and flavor the rice. The result was one of the best meat dishes I’ve made in ages. No, make that EVER. The short ribs were fall-off-the-bone tender and so perfect with the crunchy and tangy kimchi. I could honestly eat this every night of my life forever and ever.

Korean-Braised Short Ribs Bowls with Kimchi

These Korean-Braised Short Ribs are tender, flavorful and served with brown rice and crunchy kimchi.

korean-braised short rib bowls with kimchi
 
Prep time
Cook time
Total time
 
These Korean-Braised Short Ribs are tender, flavorful and served with brown rice and crunchy kimchi.
Author:
Recipe type: Main
Cuisine: Korean
Serves: 4 servings
Ingredients
  • 4 pounds short ribs
  • 1 small bunch scallions, roughly chopped
  • 1 cup soy sauce
  • 2 tablespoons fresh ginger, grated or chopped
  • 1 small yellow onion, chopped
  • 2 tablespoons garlic cloves, minced
  • ½ cup sugar
  • ½ cup mirin
  • ½ cup fresh orange juice
  • 3 tablespoons all-purpose flour
  • 4 cups brown rice, cooked
  • 1 jar of kimchi, found in produce aisle
  • 1 lime, for garnish (optional)
Instructions
  1. Place scallions, soy sauce, ginger, garlic, onion, sugar, mirin, and orange juice in a blender or food processor. Pulse until fully combined.
  2. Pour puree into the bottom of a large dutch oven or pot and turn on high heat. Add 2 cups of water and bring mixture to a boil.
  3. Trim as much excess fat off top of short ribs as you can. Score the top of the meat diagonally and pat dry. Once spice mixture is boiling, add short ribs and arrange so they're as submerged in liquid as possible.
  4. Cover and turn on low heat. Cook for about 2 hours or until meat has fallen off of the bone. Remove meat and bones from the pot and set aside.
  5. Heat remaining liquid on high heat until it comes to a boil. Scoop about 1-2 cups of remaining liquid into a glass cup. Whisk in flour to make a slurry and slowly mix into pot. Cook until sauce thickens and reduces, about 5-10 minutes.
  6. Cook rice according to package directions (I used a rice cooker). Using two forks, shred short ribs and add to bowl with rice, and kimchi. Top with sauce and scallions and lime, if desired.

 

curry quinoa buddha bowl with coconut creamed kale

Curry Quinoa Buddha Bowl With Coconut Creamed KaleI love the holidays but I really hate the way they make me feel. Not only am I super stressed out from gift-buying, but also super bloated from loading up on cheesy casseroles and cookies. I decided enough was enough this week. We need a cleanse. I can’t just make salads because: 1. My husband hates them and 2. I end up waking up in the middle of the night to eat a snack (seriously). That’s where buddha bowls come in. They’re extremely popular on Pinterest right now and it’s no surprise why. They’re hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor. For this version, I went the curry route with this version because I was really craving rich, coconut flavors. The coconut kale paired with the creamy avocado and crunchy chickpeas is just divine!

Curry Quinoa Buddha Bowl With Coconut Creamed Kale - Gotham Kitchen

curry quinoa buddha bowl with coconut creamed kale
 
Prep time
Cook time
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Cleanse and energize with this bowl loaded with roasted sweet potatoes, avocado, quinoa, brown rice, crunchy curried chickpeas and a coconut creamed kale.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 2-4 servings
Ingredients
Chickpeas:
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • 1 tablespoon coconut oil, melted
Sweet Potatoes:
  • 1 large sweet potato, diced into ½ cubes
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 1 tablespoon coconut oil, melted
Quinoa:
  • 1 cup brown rice (optional)
  • ½ cup quinoa
  • 1 teaspoon coconut oil
Kale:
  • 2 cups of kale, chopped
  • ¼ cup coconut milk
  • 2 cloves garlic
  • 1 teaspoon coconut oil
  • 1 avocado, sliced or diced
Instructions
  1. Preheat oven to 425 degrees. Toss diced sweet potatoes with spices and olive oil and spread evenly on a baking sheet. Bake until cooked through and golden brown, about 20 minutes.
  2. Pat chickpeas dry with a kitchen or paper towel. Toss with olive oil, salt and curry powder and spread evenly on a baking sheet. Cook until crisp and golden brown, about 10-15 minutes.
  3. Combine rice and quinoa and cook according to package directions. (Note: When adding quinoa, typically cook brown rice according to package directions with an additional ¼ cup of water then add in the last 10-15 minutes)
  4. In a small frying pan, heat coconut oil over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Add coconut milk and kale and stir until kale has wilted. Turn to medium-low heat and cook until coconut milk has reduced and kale is soft.
  5. Once sweet potatoes and chickpeas are golden, remove from oven and place in individual bowls. Add quinoa/rice mixture, creamed kale, avocado and top with chopped cilantro. Serve immediately.
Nutrition Information
Serving size: 4 Calories: 930 Fat: 30g Saturated fat: 14g Trans fat: 0 Carbohydrates: 140g Sugar: 16g Sodium: 970mg Fiber: 29g Protein: 32g Cholesterol: 0