Barefoot in the Kitchen: Slow Cooker Korean Short Ribs, Wilted Spinach & Stovetop Filipino style rice
Here’s a quick foodie post to end the week.
So far, I’m 3 for 3 for cooking supper and not succumbing to take out pizza or Indian food. Hubby’s been home for a few days since having knee surgery, so I’ve been overwhelmed with maintaining our home, feeding the family, running errands, and trying to find a good rhythm for the next few weeks while he recuperates so that I don’t completely lose my mind or my temper. Yea, it’s been THAT kind of week. Not to mention that I have real, not sympathetic, pain in my own knee and ankle, made worse by the fact that I twisted my ankle in a hole on a parking lot the other day, yelled out so loudly that folks 20 feet away could hear, and tried to nonchalantly walk it off like I MEANT for that to happen.
But I digress. This is supposed to be about food.
Anyway, I posted a couple of photos of a surprise slow cooker hit, Korean style short ribs, for this week on my personal Facebook account and had a couple of folks ask for the recipe. I must give credit to Julie at Savvy Eats for her awesome recipe that I had to adjust due to limitations in my pantry. Do visit Julie’s site as she’s got some wonderfully creative yummy recipes and interesting tidbits of foodie info throughout.
- 1 cup soy sauce (I use Tamari gluten free soy sauce)
- 4-5 Tbsp maple sugar (more if you like a sweeter marinade)
- 2 Tbsp sesame oil (Tonight, I subbed in walnut oil, although you could also use vegetable or canola oil in a pinch. I discovered too late that the only sesame oil in the house was Neutrogena!)
- 1/3 cup water
- 2 tsp smoked paprika (decrease to 1 tsp if you use red pepper flakes)
- 1 tsp red pepper flakes (optional for sensitive taste buds)
- 2-4 Tbsp peeled, sliced ginger (I use about 2 Tbsp for a milder flavor)
- 4 cloves garlic, sliced
- about 2 Tbsp sesame seeds (optional in sauce as well as a garnish)
- 3 pounds beef short ribs
- garnish (optional): sliced green onions, cilantro (coriander), sesame seeds
1. Combine all ingredients but the meat and garnish.
2. Arrange short ribs in slow cooker in layers. If you have a smaller cooker, you may need to have multiple layers. Pour the sauce in between layers (this distributes the sliced ginger and garlic) and on top of the ribs. Cover.
3. Cook on HIGH for 3.5-4 hours or LOW for 6-8 hours. Meat is done when it is so tender that it’s nearly falling off the bones. Check periodically towards the end of your cooking time. If you use a traditional Korean cut, they will be thinner so will cook slightly faster.
4. Serve with rice. Garnish at will.
What if you want to grill ‘em? Go for it! Prepare enough marinade to cover your meat. Place the meat in a big ziplock bag or covered pan. The great thing with this cut of meat is that you don’t need to marinade them for too long for it to be seasoned well enough. 30 minutes minimum in the fridge, overnight for the ultimate grill.
Mel’s Wilted Spinach
This is truly easy and addictive for spinach lovers!
1. Rinse enough spinach for the amount of servings needed. Remove excess water. For 2 healthy servings, I usually use about 3-4 cups of spinach (about one bag or one large bunch fresh spinach).
2. Place in a microwaveable bowl. Keep in mind that the leaves will shrink a lot once heated.
3. Add in relatively equal amounts: apple cider vinegar and olive oil. For instance, 1/2 cup of each.
4. Add about half the amount of soy sauce. For 1/2 cup of each of the other liquids, try 1/4 cup and adjust to taste prior to heating. Cover. Note: If you don’t like soy sauce, you can also season with sea salt.
5. Season with coarse ground pepper.
6. Microwave on HIGH for 60-90 seconds or until wilted.
7. Using a slotted spoon, remove from bowl. Serve as a side.
really short cut way: use Braggs Liquid Amino and olive oil and call it a day!
Stovetop Filipino style white rice
1. Measure out the amount of rice you want to cook. Add to your pot. (I use a large saucepan). For a family of 4, estimate 1.5-2 cups uncooked long grain or Jasmine rice. (I have used Calrose brand long grain, but recently I have been using jasmine rice).
2. Rinse under cool running water ONE time only for sticky rice, the kind you can ball up and eat with your hands (don’t do this if you’re at the Vanderbilts for supper, Puh-leeze!). Remove any debris that comes to the top. Strain out the water. Repeat the rinse a second or third time for fluffier, less sticky rice.
3. Level out rice and using your middle finger as a “ruler”, add water up to your middle finger’s first line (phalanx), the line closest to your fingernail. I know this may sound strange and totally unscientific, but it works. I’ve used the knuckle method in a saucepan, a donabe (Japanese crock) and an electric rice cooker. The only time it hasn’t worked was when I made brown rice as that requires both additional water and time.
4. Cover, leaving a small opening to vent and heat to boiling. Lower heat to simmer (4 of 10 on a range dial). Cook for another 15 minutes (more if needed) until the water is boiled off and the rice is fluffy, not soggy. Take the cover off, remove from heat and fluff with fork before serving. Note: if you like the brown rice crust (tutong), leave it on the stovetop a few minutes longer. It’s nearly impossible to get tutong in a rice cooker and even a little challenging to get it via stovetop with a nonstick pan.