These short ribs are braised for hours in a Korean BBQ marinade to create a succulent fall-off-the-bone texture. They are served on a bed of glass noodles, with a side of roasted vegetables (fingerling potatoes, tri-color carrots, cippolini onions, and shishito peppers). It's my take on 'kalbi-jjim', a very popular royal Korean dish usually reserved for special occasions.
Very tender short rib. Enough for two servings. Appreciated the nice amount of vegetables. Delicious.
LOVE everything about this meal, also love all the veggies in it and I'm not a big veggie eater. One of my new staples.
Really, really enjoyed this meal.
maybe more veggies. one of my favs!
This is phenomenal. The taste is great, and the portion size is nice, not too big and not too small. Definitely a new favorite!
For the macros was incredibly impressed
Tender beef, spicy sauce and lots of shishito peppers
I may have not given this dish a 5* rating before. I'm giving it now!
Alcohol, Beef, Brown Sugar, Carrots, Cippolini Onions, Corn Syrup, Fingerling Potatoes, Garlic, Glucose, Glucose Syrup, Gochugaru, Maesil, Mirin, Onions, Pears, Plum Juice Concentrated, Rainbow Carrots, Rice, Sake, Salt, Serrano Chili, Sesame Oil, Shishito Peppers, Short Ribs, Soy Sauce, Soybeans, Spanish Onions, Sugar, Sweet Potato Starch Noodles, Water, Wheat, Yeast
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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