Kimchi Poutine with Korean Short Ribs | Korean Short Rib Marinade Recipe

mozzarella cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Cheddar is often less expensive and provides a different flavor profile.

korean short ribs

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are leaner and cheaper while still providing rich flavor.

Cut the short ribs thin and score them on both sides.

Blend garlic, ginger, onion, sesame oil, soy sauce, kosher salt, black pepper, apple cider vinegar, brown sugar, and gochujang until well combined.

Marinate the short ribs in the marinade for at least 20 minutes.

Prepare a brine with cold water and kosher salt for the fries; soak the fries for at least 20 minutes.

In a food processor, blend kimchi until smooth; extract kimchi juice using a fine mesh strainer or cheesecloth.

Heat canola oil in a heavy bottom pot to 325°F.

Fry the soaked fries for 4 minutes, then strain and shake dry.

Make a roux with butter and all-purpose flour; whisk in half of the kimchi juice until smooth, then add the remaining juice and season with white pepper.

Fry the fries again for another 4 minutes.

Sear the marinated short ribs on a grill or cast iron pan for 3-4 minutes per side, then let rest for 5 minutes before cutting into bite-sized pieces.

Increase oil temperature to 375°F and fry the fries one last time until golden brown and crispy, seasoning with kosher salt.

Assemble the poutine by layering fries, kimchi gravy, cheese curds, and smoky short ribs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens