Kalbi Short Rib Ssam with Sesame Pickles
Ssam – which means “wrapped” – in a Korean family-style meal of meat served in lettuce leaves with rice and a slew of condiments. Here, PC® Test Kitchen Chef Diana Colman swapped out the pork for tender, saucy PC® Kalbi Beef Short Ribs, which are conveniently pre-seasoned and ready to cook. Try more PC Recipes here.
- Level: Easy
- Preparation: 25 mins
- Ready in 45 mins
- Serves: four
- Dish Type: Korean
- Season: Fall, Winter, Spring, Summer
- Course: Dinner
- Main Ingredient: Beef Short Ribs
Ingredients
Sesame Pickles:
1 tbsp (15 mL) rice vinegar
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) sodium-reduced soy sauce
1/2 tsp (2 mL) toasted sesame oil (or regular sesame oil)
2 mini cucumbers, thinly sliced
1 tsp (5 mL) sesame seeds, toasted
Wraps:
1 pkg (500 g) frozen PC® Kalbi Beef Short Ribs, thawed
1 cup (250 mL) dry sticky rice, rinsed
1 head Boston lettuce leaves separated, and larger leaves torn in half (14 to 16 leaves)
3 radishes, halved and thinly sliced
2 green onions, thinly sliced
1/2 cup (125 mL)
PC® Kimchi
1/2 cup (125 mL) PC® Memories Of® Seoul Gochujang Chili Sauce
How to make
Step 1 – Sesame Pickles: Stir together vinegar, sugar, soy sauce and sesame oil in bowl. Stir in cucumbers. Let stand 10 minutes. Stir in sesame seeds. Set aside.
Step 2 – Wraps: Preheat oven to 425°F (220°C). Remove thawed ribs from packaging and separate ribs. Arrange in single layer on parchment paper-lined baking sheet. Brush all over with any excess sauce from packaging. Bake on middle rack, turning once, until browned and cooked through, 17 to 19 minutes.
Step 3 – Meanwhile, combine rice and 1-1/2 cups (375 mL) water in small saucepan. Bring to a boil. Stir, cover, and simmer on low until all water is absorbed, about 12 minutes. Remove from heat and let stand, covered, 5 minutes.
Step 4 – Transfer ribs to cutting board; cut between each rib bone to make about 2-inch (5 cm) long pieces. Trim away bones. (Tip: Use kitchen scissors to do this, if you have them.)
Step 5 – Place ribs, rice, sesame pickles, lettuce, radishes, green onions, kimchi, and gochujang in separate bowls or serving dishes and arrange on your table. To assemble, place ribs in lettuce leaves and top with rice, pickles, radishes, green onions, kimchi, and gochujang. Enjoy your Ssam!
Try this: Not afraid to barbecue in the winter? Grill the ribs over medium heat with the lid down, turning once, until grill-marked and cooked through, 8 to 10 minutes.
Tip: Thaw in package in refrigerator overnight, or fully submerge vacuum-packed ribs in bowl of cold water for 20 minutes.
