“English-cut” short ribs, garlic, ginger, scallions, brown rice vinegar, oil, soy sauce with citrus and non-refined cane sugar.
Remove the cap and excess fat and cut the meat from the bone. Cut the remaining meat on a bias about 3/8 of an inch thick, and place into a non-reactive container.
Add minced garlic, ginger and scallions and about 1 tablespoon each of oil, vinegar and sugar to a quantity of soy sauce sufficient to cover the meat. For extra hot BBQ, add 1 tablespoon of chili garlic sauce to the marinade. Cover and refrigerate for at least 4 hours.
At meal time, cook sweet rice according to package directions, and steam choy sum until tender, about 3 minutes. Transfer steamed leaves to a bowl of ice water to stop the cooking process and preserve the color and nutrients.
Meanwhile, sear the beef in a hot skillet until medium rare, about 5-7 minutes.
Lay the choy sum out on a flat surface.
Top with a spoonful of rice.
Then a piece of meat.
Add some odoriferous kimchi.
And some hot sauce.
Fold the leaves over and eat like Korean tacos, or serve open-face.
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