Sticky Ribs

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KimChi Avocado

Ingredients

Dry Rub

  • 1/4
    cup Brown Sugar
  • 1
    tsp Kosher Salt
  • 1/2
    tsp Chili Powder
  • 1/2
    tsp Smoked Paprika
  • 1/2
    tsp Onion Powder
  • 1/4
    tsp Cumin
  • 1/4
    tsp Powdered Mustard
  • 1/2
    tsp Chinese 5 Spice

Sticky Sauce

  • 1/2
    cup Soy Sauce
  • 1/4
    cup Brown Sugar
  • 2
    tbl Rice Vinegar
  • 2
    tbl Honey
  • 1
    tsp Ginger
    freshly grated
  • 2
    tsp Sesame Oil
  • 2
    tbl Garlic
    minced
  • 1
    tbl Sake
  • 2
    tbl Water
  • 1/4
    tsp Crushed Korean Red Pepper
    optional for spice lovers
  • 2
    tbl Orange
    juice + 1 tsp zest

Instructions

1
Preheat oven to 300 Fahrenheit
2
Score the back of ribs and make sure to remove the white membrane
3
Rub the front and back of ribs with dry rub mixture
4
Prepare Sticky Sauce
5
Chop garlic and grate ginger
6
Bring the sticky sauce ingredients to a light simmer until sauce thickens
7
Bake for 2-2.5 hours covered
8
Brush the rib with sauce and remove foil and broil for 3-4 minutes, watching very closely that ribs are golden brown and not burnt
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Preheat oven to 300 Fahrenheit

Kimchi Fried Rice Samgakgimbap (ASMR)

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KimChi Avocado

Ingredients

  • 2
    cups Asian Sticky Rice
    cooked
  • 1/2
    cup Kimchi
    strained and chopped
  • 1
    tsp Gochujang
  • 2
    tsp Avocado Oil
    1 tsp per use
  • 2
    tsp Sesame Oil
    1 tsp for rice
  • 1
    pinch Salt
  • 1/2
    tsp Sugar
  • 1/2
    tsp Fish Sauce
  • 2
    Eggs
    beaten
  • 8
    Precut Seaweed Wrappers

Instructions

1
In a heated skillet, pour avocado oil and fry your kimchi.
2
Add a spoonful of gochujang and mix evenly. Continue to stir your kimchi, as it will burn if you let it sit. Browning is perfect!
3
Add sugar
4
Add a cup of rice to the kimchi
5
Add sesame oil
6
Add fish sauce (omit if you’re vegan or vegetarian). Stir till the kimchi gets browned. Set your kimchi fried rice to the side.
7
Whisk two eggs together. I like putting a splash of water with my eggs.
8
On med to low heat, allow your eggs to cook but don’t let them get brown!
9
After 1-2 mins, flip over your egg to cook the other side.
10
Using a mold press down onto the egg to cut out the shape of the mold. Use a knife if needed.
11
In the mold, start layering your Kimchi Fried Rice and sandwich your egg in-between the layers.
12
Using your precut seaweed, center your rice. Fold bottom half of seaweed over. Fold remaining corners in. Seal with tape. Peel away when youre ready to eat!
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Bulgogi Ground Beef Samgakgimbap

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KimChi Avocado

Ingredients

Bulgogi Marinade

  • 2
    tbl Soy Sauce
  • 1
    tsp Mirin
  • 1
    tsp Sesame Oil
  • 1
    tbl Brown Sugar
  • 2
    tsp Garlic
    minced
  • 1
    tbl Scallions
    chopped
  • 1
    lb Ground Beef
  • 1
    tbl Avocado Oil
  • 2
    cups Sticky Rice
    cooked

Instructions

1
In a heated skillet, add avocado oil
2
Add your ground beef
3
While meat is cooking, add the soy, sesame oil, scallions, sugar, miring and garlic to a bowl and mix.
4
Add the Bulgogi marinade to the browned meat and coat with sauce for 2-3 minutes.
5
Add 1 tsp of sesame oil to your rice
6
Pinch of salt
7
In the mold start by adding a layer of rice. Add the meat in the middle and top off with another layer of rice.
8
Using your mold, press down to firmly hold everything together
9
Using your precut seaweed wrappers, center one perilla leaf and your rice on your seaweed.
10
Fold the bottom half of the seaweed over your rice. Fold remaining corners in. Seal with tape/sticker. Peel away wrapper when you are ready to eat!
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In a heated skillet, add avocado oil

Miso Shiitake Samgakgimbap

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KimChi Avocado

Ingredients

Miso Butter

  • 1/2
    cup Unsalted Butter
    softened
  • 1/4
    cup White Miso
    Mix butter with miso till even. Store in fridge for up to 5 days.
  • 1
    cup Dried Shiitake mushroom
  • 1
    tbl Garlic
    minced
  • 3
    tbl Miso butter
    see recipe
  • 1/2
    tsp Ginger
    minced
  • 1/4
    cup Reserved Mushroom Liquid
  • 1
    tbl Sesame oil
  • 2
    cups Sticky Rice
  • Precut Seaweed
  • Furikake
  • Sale and Pepper
    to taste

Instructions

1
Soak shitake mushrooms in warm water for 20-30 mins. Once the mushrooms have softened, reserve the mushroom water. Squeeze out any excess water.
2
Slice mushrooms
3
Heat skillet and add sesame oil and sauce sliced mushrooms over medium heat.
4
Add the ginger, garlic and salt and pepper.
5
Add the mushroom water and continue to cook until water was absorbed.
6
Add the miso butter and continue to cook making sure to coat all of the mushrooms with the miso butter for 1-2 minutes.
7
In the mold add a layer of rice, then a layer of mushroom, and top with rice. Using your precut seaweed wrappers center your rice on your seaweed.
8
Using precut seaweed center your rice on your seaweed. Fold the bottom half of the seaweed over your rice. Fold remaining corners in. Seal w/tape
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Soak shitake mushrooms in warm water for 20-30 mins. Once the mushrooms have softened, reserve the mushroom water. Squeeze out any excess water.