Directions
- 1Season the short rib with salt and pepper.
- 2Sear the short rib in a frying pan with oil until browned on all sides.
- 3Add green onions, garlic, red onion, and red bell pepper to the pan and cook until softened.
- 4Deglaze the pan with chicken broth.
- 5Return the short rib to the pan, cover with foil, and roast in the oven until tender.
- 6Strain the cooking liquid from the pan and reserve the sauce.
- 7Cook the rice in a small saucepan with the reserved sauce until tender.
- 8Slice the short rib.
- 9Sear the short rib slices in a wok.
- 10Add the reserved sauce to the short rib.
- 11Add the soy sauce and the momofuku chili crunch hot honey to the short rib.
- 12Cook the eggs in the wok.
- 13Add the cooked rice to the wok.
- 14Season with sugar and salt.
- 15Add the cooked eggs to the rice and stir to combine.
- 16Plate the dish and garnish with fried onions and green onions.
Ingredients
- 1 short rib
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons cooking oil
- 4 green onions
- 4 cloves garlic
- 1 red onion
- 1 red bell pepper
- 1 cup chicken broth
- 1 cup rice
- 1 red onion
- 4 cloves garlic
- 1 cup cooking oil
- 1 tablespoon beef sauce
- 1 tablespoon soy sauce
- 1 tablespoon momofuku chili crunch hot honey
- 2 egg
- 1 teaspoon sugar
- 1 pinch salt
- 1 green onions
- 5 red chili flakes
Equipment
frying pantongsovenstrainerbowlsmall saucepanmandoline slicerwok
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