Sticky Ribs

KimChi Avocado
Ingredients
Dry Rub
- 1/4cup Brown Sugar
- 1tsp Kosher Salt
- 1/2tsp Chili Powder
- 1/2tsp Smoked Paprika
- 1/2tsp Onion Powder
- 1/4tsp Cumin
- 1/4tsp Powdered Mustard
- 1/2tsp Chinese 5 Spice
Sticky Sauce
- 1/2cup Soy Sauce
- 1/4cup Brown Sugar
- 2tbl Rice Vinegar
- 2tbl Honey
- 1tsp Gingerfreshly grated
- 2tsp Sesame Oil
- 2tbl Garlicminced
- 1tbl Sake
- 2tbl Water
- 1/4tsp Crushed Korean Red Pepperoptional for spice lovers
- 2tbl Orangejuice + 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
Kimchi Fried Rice Samgakgimbap (ASMR)

KimChi Avocado
Ingredients
- 2cups Asian Sticky Ricecooked
- 1/2cup Kimchistrained and chopped
- 1tsp Gochujang
- 2tsp Avocado Oil1 tsp per use
- 2tsp Sesame Oil1 tsp for rice
- 1pinch Salt
- 1/2tsp Sugar
- 1/2tsp Fish Sauce
- 2Eggsbeaten
- 8Precut 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!
Bulgogi Ground Beef Samgakgimbap

KimChi Avocado
Ingredients
Bulgogi Marinade
- 2tbl Soy Sauce
- 1tsp Mirin
- 1tsp Sesame Oil
- 1tbl Brown Sugar
- 2tsp Garlicminced
- 1tbl Scallionschopped
- 1lb Ground Beef
- 1tbl Avocado Oil
- 2cups Sticky Ricecooked
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!
Miso Shiitake Samgakgimbap

KimChi Avocado
Ingredients
Miso Butter
- 1/2cup Unsalted Buttersoftened
- 1/4cup White MisoMix butter with miso till even. Store in fridge for up to 5 days.
- 1cup Dried Shiitake mushroom
- 1tbl Garlicminced
- 3tbl Miso buttersee recipe
- 1/2tsp Gingerminced
- 1/4cup Reserved Mushroom Liquid
- 1tbl Sesame oil
- 2cups Sticky Rice
- Precut Seaweed
- Furikake
- Sale and Pepperto 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
Share
Soak shitake mushrooms in warm water for 20-30 mins. Once the mushrooms have softened, reserve the mushroom water. Squeeze out any excess water.