• 2–2½ pounds beef short ribs
• Kosher salt
• 1 cup Momofuku Sweet & Savory Korean BBQ Sauce
• 2 tablespoons canola oil
• 1 onion, sliced
• 4–5 cloves garlic, sliced
• 2 cups short grain rice, rinsed
• 1 lemon
• 1 cup scallions, chopped

Heat oven to 325°F.

Season beef ribs with Kosher salt and toss with 1 cup of Momofuku Sweet & Savory Korean BBQ Sauce. Let them marinate for up to 6 hours in the refrigerator. (Or, if you’re pressed for time, let them sit on the counter for 30 minutes instead.) Wrap tightly with foil, then roast on a sheet pan for 2½ hours, until the meat is completely tender. (Be sure there aren’t any holes in your foil—we’ll be using the rendered fat for the rice, so you don’t want it to leak out.)

Remove the short ribs from the oven and let them cool. (You can do this in advance and refrigerate, just lightly reheat them before moving onto the rice.) Carefully unwrap the short ribs, then transfer the rendered fat and jus to a measuring cup. (You should have about 1 cup.)

Heat oil over medium heat in a large pot with a heavy lid, then add onions, season with Kosher salt, and cook for 5 minutes until they are softening. Add garlic and cook for another 3 minutes, then stir in rice and season with more Kosher salt and cook for another 2 minutes. Add 3 cups of water, the reserved beef fat, and bring the mixture to a boil. Let it boil for 1 minute, then cover and reduce to low and let it simmer for 20 minutes. Turn off heat and let it rest for 15 more minutes.

Pull beef apart using a fork, then toss with 2 tablespoons of Momofuku Sweet & Savory Korean BBQ Sauce and season again with Kosher salt, if needed.

Pile meat on top of the cooked rice, squeeze a fresh lemon on top of everything, and top with sliced scallions. Toss before serving.