Kalbi Ribs with Macadamia Nut Rice
If you’re on the lookout for a show-stopping dish that combines savory, sweet, and nutty flavors, look no further than Kalbi Ribs with Macadamia Nut Rice. This dish is a delightful way to impress your guests and treat your taste buds to a luscious experience. Kalbi, a Korean-style short rib, is marinated to perfection and grilled or baked until tender, while the macadamia nut rice brings a unique twist to a classic side dish. Let’s dive into the delicious details of creating this mouthwatering feast.
The Upside of Kalbi Ribs with Macadamia Nut Rice
Kalbi Ribs with Macadamia Nut Rice is more than just a meal; it’s a culinary adventure. The tender beef short ribs are rich and flavorful, thanks to a marinade that infuses them with a combination of savory soy sauce, sweet brown sugar, and aromatic garlic and ginger. The macadamia nut rice, on the other hand, adds a delightful crunch and a hint of nuttiness that complements the ribs beautifully. Together, they create a harmonious balance of flavors that will have everyone coming back for seconds.
What We’re Using
- 1 jumbo onion – Adds a sweet and savory base to the marinade.
- 6 cloves garlic – Infuses the ribs with aromatic flavor.
- 1/4 cup finely chopped fresh ginger – Provides a warm, spicy kick.
- 2 cups low-sodium soy sauce – The backbone of the marinade.
- 1/4 cup brown sugar – Balances the saltiness of the soy sauce.
- 5 pounds 1/2-inch-cut beef short ribs – The star of the dish, use prime or choice corn-fed beef for the best results.
- 12 ounces jasmine rice – A fragrant base for the macadamia nut rice.
- 2 tablespoons garlic butter – Adds richness to the rice.
- 1/2 cup chopped toasted macadamia nuts – Provides a satisfying crunch.
- 1/2 cup chopped scallions – Freshens up the dish with a burst of color and flavor.
Recommended Tools
- Large mixing bowl – For marinating the ribs.
- Grill or oven – To cook the Kalbi ribs to perfection.
- Rice cooker – Simplifies the process of cooking jasmine rice.
- Sharp knife – Essential for chopping the onion, garlic, ginger, and scallions.
- Serving platter – To beautifully present your dish.
Kalbi Ribs with Macadamia Nut Rice, Made Easy
Step 1: Prepare the Marinade
Start by finely chopping the jumbo onion, garlic, and ginger. In a large mixing bowl, combine these ingredients with low-sodium soy sauce and brown sugar. Stir until the sugar has dissolved completely, creating a flavorful marinade.
Step 2: Marinate the Ribs
Add the beef short ribs to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or overnight for optimal flavor absorption.
Step 3: Cook the Rice
While the ribs are marinating, rinse the jasmine rice under cold water until the water runs clear. Cook it in a rice cooker according to the package instructions. Once done, fluff the rice with a fork and set aside.
Step 4: Sauté Garlic Butter
In a large skillet, melt 2 tablespoons of garlic butter over medium heat. Add the cooked jasmine rice to the skillet, stirring gently to incorporate the buttery goodness.
Step 5: Add Macadamia Nuts and Scallions
Stir in the chopped toasted macadamia nuts and chopped scallions into the rice. Mix until evenly distributed, and keep the rice warm while you finish cooking the ribs.
Step 6: Grill or Bake the Ribs
Preheat your grill or oven to 375°F (190°C). Remove the ribs from the marinade, allowing any excess liquid to drip off. Grill the ribs for about 15-20 minutes per side, or until they’re beautifully caramelized and tender. If baking, place them on a baking sheet and roast for about 45 minutes, flipping halfway through.
Step 7: Serve and Enjoy
Once the ribs are cooked to perfection, plate them alongside a generous serving of macadamia nut rice. Garnish with extra chopped scallions if desired, and dig in!
Ingredient Swaps & Substitutions
- Low-sodium soy sauce – Can be replaced with tamari for a gluten-free option.
- Brown sugar – Use coconut sugar for a healthier alternative.
- Garlic butter – Substitute with olive oil or vegan butter for a dairy-free option.
- Macadamia nuts – Swap for chopped peanuts or cashews if macadamia nuts are unavailable.
Chef’s Notes
– For the best flavor, marinate the ribs overnight.
– If you prefer a more caramelized crust, consider broiling the ribs for the last few minutes of cooking.
– If you can’t find 1/2-inch-cut beef short ribs, you can ask your butcher to cut them for you.
Keep-It-Fresh Plan
Leftover Kalbi ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes. The macadamia nut rice can also be reheated in the microwave or on the stovetop. For optimal freshness, consume the dish within a couple of days.
Kalbi Ribs with Macadamia Nut Rice FAQs
Can I use a different cut of beef for this recipe?
While short ribs are traditional for Kalbi, you can use beef flank or skirt steak as alternatives. Just keep in mind that cooking times may vary.
How do I know when the ribs are done?
The ribs are done when they are tender and easily pull away from the bone. A meat thermometer should read at least 145°F (63°C) for safety.
Can I prepare the marinade in advance?
Absolutely! You can prepare the marinade up to 2 days in advance and store it in the refrigerator until ready to use.
What should I serve with Kalbi Ribs with Macadamia Nut Rice?
This dish pairs beautifully with a simple cucumber salad, pickled vegetables, or steamed broccoli to balance the richness of the ribs and rice.
Bring It Home
Kalbi Ribs with Macadamia Nut Rice is a meal that brings together the heartwarming flavors of Korean cuisine with a tropical twist. The combination of tender, marinated beef and nutty, buttery rice makes for an unforgettable dining experience. Whether it’s a weeknight dinner or a special occasion, this dish will surely impress. So gather your ingredients, roll up your sleeves, and enjoy the process of creating something truly delicious.
Kalbi Ribs with Macadamia Nut Rice
Ingredients
Equipment
Method
- Step 1: Prepare the Marinade - Finely chop the jumbo onion, garlic, and ginger. In a large mixing bowl, combine these ingredients with low-sodium soy sauce and brown sugar. Stir until the sugar has dissolved completely.
- Step 2: Marinate the Ribs - Add the beef short ribs to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or overnight for optimal flavor absorption.
- Step 3: Cook the Rice - Rinse the jasmine rice under cold water until the water runs clear. Cook it in a rice cooker according to the package instructions. Once done, fluff the rice with a fork and set aside.
- Step 4: Sauté Garlic Butter - In a large skillet, melt 2 tablespoons of garlic butter over medium heat. Add the cooked jasmine rice to the skillet, stirring gently to incorporate the buttery goodness.
- Step 5: Add Macadamia Nuts and Scallions - Stir in the chopped toasted macadamia nuts and chopped scallions into the rice. Mix until evenly distributed, and keep the rice warm while you finish cooking the ribs.
- Step 6: Grill or Bake the Ribs - Preheat your grill or oven to 375°F (190°C). Remove the ribs from the marinade, allowing any excess liquid to drip off. Grill the ribs for about 15-20 minutes per side, or until they’re beautifully caramelized and tender.
- Step 7: Serve and Enjoy - Once the ribs are cooked, plate them alongside a generous serving of macadamia nut rice. Garnish with extra chopped scallions if desired, and dig in!
Notes
- For the best flavor, marinate the ribs overnight.
- If you prefer a more caramelized crust, consider broiling the ribs for the last few minutes of cooking.
- If you can’t find 1/2-inch-cut beef short ribs, ask your butcher to cut them for you.
