Korean Style Beef Short Ribs with Sweet Potato Mash and Stir-Fried Vegetables
Sweet thin bone-in beef strips paired with sesame, chilies, and honey smashed sweet potatoes and with onion, zucchini, and mushrooms sauteed in a spicy, tangy black sauce made of hot pepper paste, soy sauce, and black vinegar.
Servings 2
Calories: 831.17kcal
Ingredients
Korean Style Beef Short Ribs
- 1 tablespoon avocado oil
- 2 servings of Trader Joe's Korean-Style Beef Short Ribs
Onion, Zucchini, Mushrooms Stir-Fry
- 1 tablespoon avocado oil
- ½ cup onion thick slices
- 1 cup zucchini medium diced
- 1 cup mixed mushrooms quartered
- 2 garlic cloves minced or garlic pressed
- 1 teaspoon ginger paste 1-inch grated ginger
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 teaspoons gochujang
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon black vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds optional
Smashed Sweet Potatoes
- 1 tablespoon avocado oil
- 3 garlic minced or garlic pressed
- 2 cups sweet potatoes medium dice
- ¼ cup coconut milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons hot honey
- 1 teaspoon sesame oil
Garnish
- Scallions shredded (see notes for detail)
- Cilantro leaves with steams trimmed into 2-inch-long pieces
- sesame seeds
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Be sure to fully thaw the Trader Joe's Korean Style Short Ribs before using them in this recipe.
- Set the Scallions and Cilantro: After shredding the scallions (see notes for tips), place the scallions and cilantro in an ice water bath for 5 minutes with one part ice and one part water to crisp up and set aside.
- Cook the Short Ribs: Heat a medium saute pan on medium-high heat with oil. Then add the beef ribs and brown on one side for 2 to 3 minutes and flip, cooking for another 2 to 3 minutes. You may need to add 1 to 2 more minutes for tenderness.
- Remove the beef from the pan and set it aside in a small holding tray next to the stove.
- Make the Sauce: In a medium mixing bowl, whisk the garlic, ginger, gochujang, soy sauce, black vinegar, sesame oil, and sesame seeds and set aside.
- Make the Vegetable Stir-Fry: On medium-high heat in the same pan, Brown the onions, zucchini, and mushrooms with salt and pepper for 2 to 3 minutes while occasionally stirring. Then add the sauce and cook for 1 minute.
- Remove the vegetables from the pan, set aside in the medium mixing bowl, and place near the stove to keep warm.
- Make the Sweet Potato Mash: Using the same medium saute pan, wipe the pan with a paper towel, and be careful when wiping the hot pan. Then add oil and heat on medium-high heat.
- Add the sweet potato chunks, salt, and pepper, cover, and brown undisturbed for 1 to 2 minutes. Then toss, cover, and brown for another 1 to 2 minutes.
- Add the garlic, stir, and cover for another 1 minute. Then uncover and add the milk, cover, reduce the heat to medium, and simmer for 1 to 2 minutes until tender.
- When most of the liquid has evaporated, using a potato masher or fork, mash up the potato chunks. Then add the hot honey and sesame oil and combine well.
- Serve: To assemble, plate the mashed potatoes on one side, add the vegetable on the other half, and place the short rib on top. Spoon the vegetable sauce onto the rib and garnish with shredded scallions, whole cilantro leaves, and more sesame seeds.
Video
Notes
Shredding Scallions Cutting Options
- Julienne vegetable peeler - has little teeth that strip the scallions into strands.
- (Easiest) Fork - Lay the scallion flat and pierce it with the fork lengthwise. Holding it down, move the fork along the scallion to cut it into strips.
- (Best) Knife - Cut the scallion in half, lay it out flat, and cut it into strips.
Nutrition
Calories: 831.17kcal | Carbohydrates: 64.83g | Protein: 24.29g | Fat: 54.55g | Saturated Fat: 15.34g | Cholesterol: 75mg | Sodium: 1208.32mg | Fiber: 8.85g | Sugar: 31.88g
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