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Short Rib Satay with Trio of Sauces, Pickled Cucumber and Crispy Black Rice
Short Rib Satay with Trio of Sauces, Pickled Cucumber and Crispy Black Rice – - Recipe

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Ingredients per serving

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Prepare the Short Rib Skewers

  • thin slied short ribs (kalbi) 2.0 lbs
  • pineapple juice 1.0 cup
  • Soy sauce 1.0 n/a
  • Rice vinegar 1.0 n/a
  • ginger juice 1.0 Tbsp
  • Sugar, dark brown 1.0 n/a
  • Garlic cloves, minced 2.0 n/a
  • Onion, small, white, minced 1.0 n/a
  • jalapeno peppers, sliced thin 1.0 n/a

Make the Pickled Cucumbers

  • cucumbers, small diced 12.0 oz
  • Salt 2.0 Tbsp
  • Rice Vinegar 1.0 cup
  • Soy sauce 2.0 Tbsp
  • Sesame oil 2.0 Tbsp
  • Agave syrup 1.0 n/a
  • ginger juice 1.0 Tbsp
  • Garlic, clove, smashed 3.0 cloves
  • Red pepper flakes
  • Water, cold 1.0 n/a

Crispy Black Rice

  • short grain black rice 1.0 cups
  • Oil, for frying

Kimchi BBQ Sauce

  • 2 cups Knorr Professional Chipotle BBQ Sauce
  • Kimchi 1.0 cup
  • toasted sesame oil 2.0 tsp
  • ginger juice 2.0 tsp

Smoked Cashed Cream

  • Cashews 2.0 cups
  • 1/2 cups water
  • Garlic cloves 2.0 n/a
  • Smoked salt, to taste 1.0 tsp
  • Lemon juice 2.0 Tbsp

Chimichurri Aioli

  • Garlic cloves 2.0 n/a
  • Parsley 3.0 cup
  • Cilantro 2.0 cups
  • Red wine vinegar 1.0 tsp
  • Oregano, dried 0.25 tsp
  • Red pepper flakes 0.25 tsp
  • Hellmann's® Real Mayonnaise 2.0 cups

Finish the Dish

  • marinated short ribs 6.0 oz
  • wooden or metal skewers 4.0 n/a
  • Kimchi BBQ Sauce 2.0 oz
  • Smoked Cashew Cream 2.0 oz
  • Chimichurri Aioli 2.0 oz
  • Pickled Cucumbers 2.0 Tbsp
  • Crispy Black Rice 2.0 Tbsp
  • Scallions, thinly sliced 1.0 tsp
  • 1/2 tsp chili crunch
Created by
Dana Cohen

Dana Cohen

Corporate Chef

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Preparation

  1. Prepare the Short Rib Skewers

    1. Combine all ingredients for the marinade and mix well.Marinate the short ribs for about 4 hours.

  2. Make the Pickled Cucumbers

    1. Combine all ingredients for the marinade (except the water) in a container.
    2. Salt the cucumbers for 15-20 minutes.
    3. Place the salted cucumbers in the marinade.Pour just enough water over the cucumbers so they are completely submerged.Seal the container and refrigerate overnight.

  3. Crispy Black Rice

    1. Fry the raw rice in oil until it puffs and you can see the inner white part of the grain and it becomes crisp.Drain and set aside.

  4. Kimchi BBQ Sauce

    1. Combine all ingredients in a blender and puree until smooth.Set aside.

  5. Smoked Cashed Cream

    1. Soak the cashews in water overnight.
    2. Drain the cashews and save the liquid.Combine the cashews, garlic, smoked salt and lemon juice in a blender.Puree until smooth and creamy, adding enough soaking water until desired consistency is reached.Season to taste with additional salt and lemon juice as needed.

  6. Chimichurri Aioli

    1. Combine all ingredients in a blender and puree until smooth.Set aside.

  7. Finish the Dish

    1. Thread the short ribs onto the skewers.Grill over high heat on both sides until slightly charred.Place on a plate.
    2. Top the skewers with chili crunch, pickled cucumbers, crispy black rice and sliced scallions.
    3. Place the 3 sauces into ramekins and serve on the side.
Created by
Dana Cohen

Dana Cohen

Corporate Chef