Roy’s Style Field Trip Lunch Recipe
Kalbi, Crispy Wings, Yaki Style Salmon, Pickled Vegetables, Furikake Rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Kalbi
Crispy Wings
Yaki Style Salmon
Pickled Vegetables
Furikake Rice
Method
Kalbi Preparation
- 1
Marinate the Beef
In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, chopped green onions, and black pepper. Add the beef short ribs and marinate for at least 2 hours, preferably overnight.
- 2
Cook the Kalbi
Grill or broil the marinated beef short ribs on high heat for about 5-7 minutes on each side until nicely charred and cooked through.
Crispy Wings Preparation
- 3
Prepare the Wings
In a bowl, mix flour, cornstarch, salt, black pepper, and garlic powder. Coat the chicken wings in the mixture.
- 4
Fry the Wings
Heat vegetable oil in a deep fryer or large pot. Fry the coated wings in batches until golden brown and crispy, about 10-12 minutes. Drain on paper towels.
Yaki Style Salmon Preparation
- 5
Prepare the Marinade
In a small bowl, whisk together soy sauce, mirin, and sugar until dissolved.
- 6
Cook the Salmon
Marinate the salmon fillets in the mixture for about 30 minutes. Grill or pan-sear the salmon for 4-5 minutes on each side until cooked through. Sprinkle with sesame seeds before serving.
Pickled Vegetables Preparation
- 7
Pickle the Vegetables
In a bowl, combine rice vinegar, sugar, and salt. Add julienned carrots and cucumbers, and let sit for at least 30 minutes before serving.
Furikake Rice Preparation
- 8
Cook the Rice
Rinse the short-grain rice until the water runs clear. Combine rice and water in a rice cooker or pot and cook according to package instructions. Once cooked, fluff the rice and mix in the furikake seasoning.
