Braised Short Rib Butter Rice Bowl and Ssamjang Jjigae - It's Amazing Both Are Done in 30 Minutes

Steps

1. 1

   Prepare the ribs, heat grape seed oil in a pot, and sear the surface until the Maillard reaction appears.

2. 2

   Add store-bought galbi sauce and 900ml of water and simmer over low heat for 30 minutes to complete the braised ribs.

3. 3

   While the ribs braise, dice the potato, cut the zucchini and onion into bite-sized pieces, and slice the green onion, red chili, and cheongyang chili diagonally.

4. 4

   In a pot, add mantis shrimp broth, ssamjang, and potato, and boil until the potato is 80-90% cooked.

5. 5

   Once the potato is cooked, add the remaining vegetables and oyster mushrooms, season with soup soy sauce, fine chili powder, and sugar, and boil until the vegetables are cooked.

6. 6

   For the rice bowl, place the braised ribs on top of instant rice and finish with butter, egg yolk, sesame salt, and chives.