Korean-Style Pot Roast
w/ marinated cucumbers, kimchi, & spicy bean sprouts
SERVES 4 • STOVETOP, MICROWAVE • 25 MINUTES
Step 1Grab a large pot for the pot roast & unpack all your "mise en place" (ingredients).
Step 2Place the short ribs & vegetables in a pot on the stovetop & heat over medium to medium-high heat. Heat until simmering for 25 minutes, or until the short ribs are completely heated through & tender.
With a few minutes left of cooking on the short ribs, place the container of rice on a microwave-safe plate. Remove the lid & set on top of the container to vent. Heat for 3 minutes in the microwave or until hot. Be careful when removing the lid as there will be hot steam released.
Garnish the pot roast with half of the scallions. The kimchi, cucumbers, & bean sprouts come ready to eat & should be served chilled. Serve hot Korean-style pot roast with steamed sushi rice, marinated cucumbers, kimchi, spicy bean sprouts, & scallions. Use the bibb lettuce to make lettuce wraps with the provided accoutrements & finished pot roast if desired. Enjoy!