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Vegan Korean Short Ribs Rice Bowl

Herbivorous Butcher’s signature Korean short ribs served with sticky rice, seared shiitake mushrooms and chard, dressed with toasted sesame ginger dressing.

Difficulty: Medium

Time: 30-35 minutes

This dish is Vegan

Calories: 689 Fat: 24g Carbs: 91g Protein: 29g

ABOUT THE DISH

Korean short ribs have become widely popular in American cuisine, mostly in part to Roy Choi and his Kogi BBQ taco truck. In this recipe Herbivorous Butcher puts a vegan spin on Korean short ribs made from seitan.

Seitan (say-tan), although a pretty strange name, is a really unique ingredient. As a vegetarian meat substitute, seitan is made entirely from wheat gluten. When mixed with water and kneaded the gluten becomes elastic and firm and closely resembles the texture of meat.

Ingredients

Rainbow chard

Sushi rice

Carrot

Garlic

Radishes

Shiitake mushrooms

Cilantro

Vegan Korean short ribs

Sesame ginger dressing

Featured Ingredient Partners:

Vegan Korean short ribs: The Herbivorous Butcher - Minneapolis, MN

Cilantro: Harmony Valley Farm

Sesame ginger dressing: Salad Girl - Willernie, MN

Bias slice Cutting or slicing on a diagonal angle

Mandolin A kitchen utensil with an adjustable blade that is used for thin slices or shreds.

Julienne To slice into thin strips about the size of matchsticks.

Medium Sauté pan with lid

Small pot with lid

Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Rough chop the chard. Peel and thinly bias slice the carrot, (use a mandolin if you have one and see chef’s tip). Trim the top and bottom of the radish and thinly slice. Remove cilantro from the stem and leave whole. Remove the stem from shiitake mushrooms and julienne. Remove the vegan short ribs from the package and set onto a plate.

Step 2: COOK THE RICE

Rinse the sushi rice under cool running water until the water runs clear. This helps to remove excess starch. Add the rice to a small pot with 1 cup of water. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes until water has been absorbed and rice is soft. While the rice is cooking move on to sauté the vegetables, step #3.

Step 3: SAUTE THE VEGETABLES

In a medium pan over medium heat add 1 tbsp of oil. When hot, add the shiitake mushrooms and sauté for 3-4 minutes until soft and slightly browned. Add the chard, radish, carrot and garlic and sauté for 1 minutes. Remove vegetables from the pan and set aside.

Step 4: SEAR THE SHORT RIBS

In the same pan that you sautéed the vegetables in, still over medium heat, add 1 Tbsp. of oil. When hot, add the vegan short ribs and sear, covered, on each side for 2-3 minutes until warmed through. Remove from pan and set aside.

Step 5: PLATE YOUR DISH

Divide the rice between two bowls. Top with the vegetables and vegan short ribs. Drizzle with sesame ginger dressing and garnish with cilantro. Enjoy!

de ribbing kale

Step 6: CHEF's TIP: De-ribbing greens

Hearty greens like swiss chard, kale and collards often have a tough fiberous stem that needs to be removed prior to cooking. You just need to cut the leaf off from each side of the stem then discard the stem.