Vietnamese short rib bowl as concepted by Chefs Jennifer Daskevich, Juan Jimenez and Christian Neste at True Aussie Beef & Lamb's culinary immersion in Miami. Recipe has not been tested in our kitchens.
For the beef:
2 cups cooked basmati rice
For the pickled vegetables:
1 cucumber, julienned
1 spring onion, halved and charred, then halved again
1. Braise gochujang-rubbed ribs using a traditional method until tender but not flaky. Reserve the braising liquid.
2. Pickle the vegetables: In a small pot, heat the vinegar with the sugar and salt until the seasonings dissolve. Pour them over the carrot, pepper, and bean sprouts and leave to marinate for about 30 minutes.
3. For each serving, pour ½ cup of the reserved braising liquid in each bowl. Portion ½ cup rice on top, one rib (cut crosswise a few times), and some of the pickled vegetables. Arrange cucumber and charred onion on top. Garnish with lime, green onions, and cilantro. Sprinkle the rib with sesame seeds.