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a bowl of food on a plate

Korean-Style Pot Roast


w/ marinated cucumbers, kimchi, & spicy bean sprouts



  • Step 1

    Grab a large pot for the pot roast & unpack all your "mise en place" (ingredients).

  • Step 2

    Place 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.

  • Step 3

    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.

  • Step 4

    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!