Description
Succulent sticky soy & ginger boneless short rib bao buns blend Korean and Chinese culinary traditions in one irresistible bite. Tender meat nestled in pillowy steamed buns delivers complex flavors that will transport taste buds across delicious cultural landscapes.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) boneless short ribs
Sauce and Seasoning:
- 3/4 cup (180 milliliters) low sodium soy sauce
- 1/2 cup (120 grams) dark brown sugar
- 2 tablespoons (30 milliliters) sambal chili paste
- 2 tablespoons (42 grams) honey
- 1/4 cup (60 milliliters) white vinegar
- 1/4 cup (60 milliliters) white vinegar
- 1 tablespoon (15 milliliters) olive oil
- 4 cloves minced garlic
- 2 teaspoons grated ginger
- 1/2 teaspoon red chili flakes
- Salt and pepper to taste
Vegetables and Garnish:
- 1 sliced Fresno chili
- 1 bunch green onions/scallions (chopped)
- 3 cups (450 grams) shredded green cabbage
- 1 bunch of radishes (cleaned and thinly sliced)
- 3 sliced tat soy heads (3 cups (450 grams) bok choy)
- 1 medium carrot (julienned)
- 1 tablespoon (15 grams) sesame seeds
- Juice of 2 limes
- 1/2 cup (120 milliliters) water
Instructions
- Prepare the oven at 325°F. In a heavy-bottomed pan, sear boneless short ribs over medium-high heat with olive oil until a golden-brown crust forms, developing rich caramelized flavors.
- Whisk together marinade ingredients in a separate bowl, creating a complex flavor profile that will infuse the meat with tangy and aromatic notes.
- Transfer seared ribs to the pan, pour marinade over the meat, and scatter chopped green onions. Cover with a tight-fitting lid and slow-braise for 2.5-3 hours until meat becomes incredibly tender and falls apart easily.
- Approximately 30 minutes before cooking completion, prepare the slaw by combining all ingredients in a mixing bowl, allowing flavors to meld and develop a crisp, refreshing texture.
- When meat is nearly done, prepare bao buns by heating water in a large skillet. Position bamboo steamer over boiling water and steam buns on parchment paper for 8-10 minutes until pillowy and soft.
- Remove short ribs from braising liquid, shred meat using two forks, ensuring each piece is coated with the rich, spicy marinade. Gently stuff warm bao buns with succulent shredded meat and top with prepared slaw for a perfect balance of flavors and textures.
Notes
- Choose a heavy-bottom Dutch oven or cast-iron pot for the most even heat distribution and perfect meat tenderness.
- Opt for well-marbled short ribs with good fat content to ensure maximum flavor and melt-in-your-mouth texture.
- Allow marinade to sit for 15-30 minutes before using to help ingredients meld and develop deeper flavor profiles.
- Keep oven temperature consistent and resist opening the lid during braising to maintain moisture and prevent meat from drying out.
- Substitute traditional bao buns with lettuce wraps or gluten-free steamed buns for those with wheat sensitivities.
- Adjust chili sauce or red pepper flakes quantities to personalize heat level for different spice tolerances.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 469 kcal
- Sugar: 26 g
- Sodium: 935 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 122 mg