We Cook! Mill’s Tavern’s Korean BBQ braised Black Angus Short Rib Bulgogi, rice, slaw, more….

by Chef Ed Bolus, Mill’s Tavern, contributing writer

Korean BBQ Braised Black Angus Short Rib Bulgogi with Soy Cucumbers, Sesame Bean Sprouts, Jasmine Rice, and Spicy Bok Choy Slaw

Serves 4

This dish from Mill’s Tavern combines bold Korean BBQ flavors with refreshing and crunchy sides for a satisfying and well-rounded meal.

INGREDIENTS:

For the Short Ribs:

• 2 lbs. Black Angus short ribs (bone-in preferred)
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1-inch ginger, grated
• ½ cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp gochujang (Korean chili paste)
• ½ cup mirin (or substitute with dry sherry or rice vinegar + 1 tsp sugar)
• 1 cup beef or chicken stock
• 2 green onions, sliced
  

For the Soy Cucumbers:

• 1 medium cucumber, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1 tsp sugar
  

For the Sesame Bean Sprouts:

• 2 cups mung bean sprouts
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp sesame seeds
• 1 clove garlic, minced
  

For the Jasmine Rice:

• 1 ½ cups jasmine rice
• 3 cups water
  

For the Spicy Bok Choy Slaw:

• 2 cups bok choy, thinly sliced
• 1 medium carrot, julienned
• 2 green onions, sliced
• 2 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar

INSTRUCTIONS:

Prepare the Short Ribs:

1. Heat a large skillet or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned (about 2–3 minutes per side). Remove and set aside.
2. In the same skillet, sauté onion, garlic, and ginger until fragrant. Add soy sauce, brown sugar, honey, sesame oil, gochujang, mirin, and stock. Stir to combine.
3. Place the seared short ribs back into the pot, cover, and simmer on low heat for 2–3 hours, or until the ribs are tender and falling off the bone. Alternatively, braise in a preheated oven at 325°F (160°C) for 2 hours.

Make the Soy Cucumbers:

1. Toss cucumber slices with soy sauce, rice vinegar, sesame oil, sesame seeds, and sugar.
2. Let marinate in the fridge for at least 30 minutes.

Prepare the Sesame Bean Sprouts:

1. Blanch the bean sprouts in boiling water for 1–2 minutes, then drain and rinse with cold water.
2. Toss with sesame oil, soy sauce, sesame seeds, and garlic.

Cook the Jasmine Rice:

1. Rinse the rice until the water runs clear.
2. Add rice and water to a pot, bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until cooked. Fluff with a fork before serving.

Make the Spicy Bok Choy Slaw:

1. Combine bok choy, carrot, and green onions in a bowl.
2. In a separate bowl, mix gochujang, rice vinegar, sesame oil, and sugar.
3. Toss the vegetables with the spicy dressing.

To Serve:

1. Plate jasmine rice as the base.
2. Top with braised short ribs, spooning the sauce over them.
3. Add a side of soy cucumbers, sesame bean sprouts, and spicy bok choy slaw.
4. Garnish the ribs with sliced green onions and sesame seeds.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.