Special Kimchi Rice with Beef Short Ribs

Photo Credits: instagram.com/thebreweryph


  • 1 kilo beef short ribs, sliced into 2-inch pieces
  • 1 head garlic, peeled
  • 1/4 cup soy sauce
  • 3 tablespoons sugar
  • 1/4 cup calamansi juice
  • 1/2 cup store-bought barbecue marinade
  • 1/2 cup beef stock
  • toasted sesame seeds, for garnish
  • 1/4 cup cane vinegar
  • 1 tablespoon chili powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup cucumber, thinly sliced
  • 1 tablespoon sesame oil
  • 2 tablespoons butter
  • 1 tablespoon garlic, minced
  • 1 cup kimchi
  • 2 tablespoons gochujang (hot pepper paste)
  • 6 cups cooked rice
  • salt and pepper, to taste
  • 6 eggs, fried sunny side up
  • green onions (for garnish), chopped


  1. Prepare the short ribs: Combine all ingredients (except sesame seeds) in a large pot over medium heat. Simmer for 2 to 3 hours until beef is tender. Set aside. To save time, you can also use a pressure cooker and cook the beef for 45 minutes to 1 hour.
  2. Make the cucumber kimchi: Combine vinegar, chili powder, sugar, salt, and pepper in a bowl. Add cucumber and toss until well combined. Chill until ready to serve.
  3. Make the kimchi rice: heat sesame oil and butter in a pan. Sauté garlic until golden. Add kimchi and gochujang. Add rice; mix well. Season with salt and pepper to taste.
  4. Assemble the rice bowls: scoop rice into a bowl. top with beef and some of the sauce. Top with fried egg, green onions, and sesame seeds. Repeat with remaining ingredients to make 6 bowls. Serve cucumber kimchi on the side.

Credits to: yummy.ph