
Korean Rice and Short Rib Bowls
Ingredients
Cooking spray
2 spray(s)
Uncooked scallion(s)
3 medium, sliced, white and green parts separated
Pear(s)
2 oz, (1/4 cup), shredded, ripe
Low sodium soy sauce
3 tbsp(s)
Rice wine vinegar
2 tsp(s)
Ginger root
2 tsp(s), minced, peeled, fresh
Dark sesame oil
1 tsp(s)
Sriracha hot sauce
½ tsp(s), plus additional for serving
Flanken
14 oz, 4 x 3½-ounces, trimmed beef short ribs, each cut between bones into 16 pieces
Cooked long grain brown rice
2 cup(s), warmed
Kimchi
1 cup(s)
Cucumber(s)
1 cup(s), matchstick strip-cut
Uncooked carrot(s)
1 cup(s), matchstick strip-cut
Uncooked bell pepper(s)
½ item(s), small, red variety, cut into matchstick strips
Cilantro
½ cup(s), lightly packed fresh leaves
Unsalted toasted sesame seeds
2 tsp(s)
Fresh lime(s)
½ item(s), cut into 4 wedges