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korean bbq short rib bowls

korean bbq short rib (kalbi) bowls

  • Author: jenny goycochea
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: dinner
  • Diet: Gluten Free

Description

If you love going out for Korean bbq, you are going to love these Korean bbq short rib bowls!


Scale

Ingredients

Korean Bbq Ribs

  • 5 lbs cross cut short ribs (korean beef ribs)
  • 1 asian pear, peeled and chopped
  • 1 cup soy sauce
  • 1/3 cup mirin
  • 2 tablespoons brown sugar
  • 4 cloves garlic
  • 2 tablespoons grated ginger
  • 1 bunch green onions
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon crushed red pepper flakes (optional)

Korean Cucumber Salad (Oi Muchim)

  • 5 persian cucumbers (or 1 small english cucumber), sliced
  • 1 teaspoon kosher salt
  • 2 tablespoons sliced green onions
  • 1 teaspoon grated ginger
  • 1 tablespoon korean chili powder (gochugaru)
  • 1 tablespoons rice wine vinegar
  • 1 teaspoon dark sesame oil

Remaining Bowl Ingredients

  • 4 cups steamed jasmine rice
  • 4 eggs
  • kimchi, for topping 
  • 1 bunch broccolini (optional)
  • black sesame seeds, for topping
  • white sesame seeds, for topping 

Instructions

  1. To make the korean bbq marinade: Place ribs in two gallon ziploc bags (all 5lbs will not fit in one bag, trust me). Cut the roots off of the scallions and separate the white/light green part from the green tops. Slice the green tops and set them aside. In the carafe of a blender combine the pear, soy sauce, mirin, brown sugar, ginger, garlic, sesame oil, pepper flakes and the white/light green parts of the green onion. Blend until smooth and pour evenly over ribs. Seal bags and marinate for at least 4 hours (8 hours is best). 
  2. To make cucumber salad: place sliced cucumbers in a colander and sprinkle with kosher salt. Let sit for 15 minutes. Rinse excess salt off cucumbers with cold water and drain. Toss with remaining ingredients plus a pinch of salt (to taste). Refrigerate until ready to use. 
  3. To make perfectly jammy eggs: Bring a medium saucepan of water to a boil. Gently lower eggs into water. Boil for 7 minutes for runny yolks, 9-10 minutes for a more cooked yolk. Cool in a bowl of ice water and peel. Set aside. 
  4. To cook ribs: Preheat a grill (or grill pan) over medium high heat. Once the grill is hot, cook the ribs 3-4 minutes per side. Do not move them once they’re on the grill except to flip them once. Toss the broccolini with 1 tablespoon of olive oil and a sprinkling of salt and pepper. Grill until charred after the meat is done (if using). 
  5. To assemble: Divide steamed rice between bowls. Top with beef ribs, green onion, eggs, cucumber salad, kimchi, and broccolini. Sprinkle with sesame seeds if desired. 

Notes

If you wanted to make this recipe vegetarian/vegan you could substitute firm tofu or portobello caps in place of beef ribs!

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