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Air-Fried Korean BBQ Short Rib Stacks with Spicy Kimchi Slaw
Indulge in air-fried Korean BBQ short ribs topped with spicy kimchi slaw. A flavor-packed comfort food explosion you won't want to miss!
Prepare to be amazed by the explosion of flavors in these Air-Fried Korean BBQ Short Rib Stacks with Spicy Kimchi Slaw. This indulgent recipe takes the comfort food classic of BBQ ribs to new heights by incorporating Korean-inspired flavors and textures. The air fryer transforms beef short ribs into crispy, caramelized morsels that are both tender and juicy, while a spicy kimchi slaw adds a vibrant crunch that perfectly complements the rich meat.
Why indulge in this dish? The combination of sweet, savory, and spicy elements creates a mouthwatering experience like no other. Each bite delivers a satisfying crunch from the air-fried ribs, a burst of umami from the Korean BBQ glaze, and a refreshing zing from the kimchi slaw. This is the perfect recipe for those who crave bold flavors and textures that dance on the palate.
Recipe Overview
Prep Time
25 mins
Cook Time
45 mins
Total Time
70 mins
Servings
4
Calories
850 kcal
per serving
Cuisine
Korean
Indulge in air-fried Korean BBQ short ribs topped with spicy kimchi slaw. A flavor-packed comfort food explosion you won't want to miss!
Ingredients
- • Beef short ribs: 2 lbs, cut into individual ribs
- • Soy sauce: 1/2 cup
- • Brown sugar: 1/4 cup
- • Sesame oil: 2 tbsp
- • Garlic: 4 cloves, minced
- • Ginger: 1-inch piece, grated
- • Rice vinegar: 2 tbsp
- • Gochujang (Korean chili paste): 2 tbsp
- • Kimchi: 1 cup, finely chopped
- • Green cabbage: 2 cups, shredded
- • Carrot: 1, julienned
- • Green onions: 2, sliced
- • Mayonnaise: 1/4 cup
- • Lime juice: 2 tbsp
- • Sesame seeds: 2 tbsp for garnish
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a bowl, mix together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang to create a marinade. Add the beef short ribs and let them marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
- 3 While the ribs marinate, prepare the spicy kimchi slaw by combining the chopped kimchi, shredded cabbage, julienned carrot, and sliced green onions in a large bowl. In a separate small bowl, whisk together the mayonnaise and lime juice, then toss with the slaw ingredients. Set aside.
- 4 Once marinated, place the short ribs in the air fryer basket in a single layer, making sure they're not too crowded. Cook for 15 minutes, then flip the ribs and cook for an additional 15-20 minutes until they are caramelized and crispy.
- 5 Remove the ribs from the air fryer and let them rest for a few minutes. To serve, stack the ribs on a platter, spooning the spicy kimchi slaw on top. Garnish with sesame seeds for an extra pop of flavor and texture.
Serving Suggestions
- • To complement these indulgent Korean BBQ short rib stacks, consider serving them with a side of steamed jasmine rice or fluffy bao buns to soak up the flavorful juices. For a refreshing contrast, a crisp green salad dressed with a light sesame vinaigrette would balance the richness of the ribs and slaw beautifully. Pair this dish with an ice-cold Korean beer or a sparkling sake to enhance the Asian-inspired flavors. The effervescence will cleanse the palate and keep the flavors bright and lively.
Storage Tips
To store leftovers, transfer the ribs and slaw to separate airtight containers. The ribs can be stored in the refrigerator for up to 3 days, while the slaw is best enjoyed within 1-2 days to maintain its crunch. To reheat the ribs, use the air fryer at 350°F (175°C) for about 5-7 minutes until warmed through and crispy. Avoid microwaving the slaw to preserve its texture.
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