Recipe: Korean-Style Braised Short Ribs with Crispy Kale Chips and Forbidden Black RiceDescription: Tender beef short ribs braised in a savory Korean-inspired sauce with gochujang, soy sauce, and Asian pear, served alongside crispy kale chips seasoned with sesame oil and sea salt, over nutty forbidden black rice.Serves: 4 people Total Time: 140Difficulty: Easy to follow Ingredients needed: 1.5 kg beef short ribs, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 tablespoon vegetable oil, 1 medium onion, 4 cloves garlic, 2 tablespoon gochujang, 0.5 cup soy sauce, 2 cups beef broth, 1 whole asian pear, 2 tablespoon brown sugar, 1 cup forbidden black rice, 3 cups kale leaves, 1 tablespoon sesame oil, 0.25 teaspoon sea saltInstructions: Preheat the oven to 160°C (320°F). Season the beef short ribs with salt and black pepper. Heat 1 tablespoon of vegetable oil in a large oven-safe pot over medium-high heat. Sear the ribs on all sides until browned, about 8 minutes. Remove the ribs and set aside. In the same pot, add sliced onion, minced garlic, and gochujang. Cook for 2 minutes until fragrant. Add soy sauce, beef broth, grated Asian pear, and brown sugar to the pot. Return the ribs to the pot, cover, and transfer to the oven. Braise for 2 hours until tender. While the ribs are cooking, prepare the forbidden black rice according to package instructions. Set aside. For the kale chips, preheat the oven to 175°C (350°F). Toss kale with sesame oil and sea salt. Spread on a baking sheet and bake for 10 minutes until crispy. Serve the braised short ribs over a bed of black rice with a side of crispy kale chips.Perfect for: Meal planning, weekly preparation, home cooking Tags: Korean, braised, fusion, comfort foodThis Korean-Style Braised Short Ribs with Crispy Kale Chips and Forbidden Black Rice recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 140 minutes. Great for weekly meal prep and family dinners.