KKP Combo Bowl Recipe

Rinse both rices under cold water until the water runs mostly clear to remove excess starch.

Combine white rice and 2.5 cups water in a medium saucepan; bring to a boil, then reduce to low, cover and simmer 12 minutes. Separately combine brown rice and 2 cups water in another saucepan, bring to boil, reduce to low, cover and simmer 30–35 minutes until tender. Alternatively, cook both together in a rice cooker using combined water appropriate for the mix.

When rice is done, fluff with a fork, stir in 1 tbs sesame oil and 1 tsp kosher salt. Keep warm until assembly.

Prepare chosen proteins: pat beef, chicken, and/or shrimp dry with paper towels. If using shrimp, remove tails if desired.

Divide marinade: In a bowl, whisk together 4 tbs soy sauce, 2 tbs oyster sauce, 2 tbs mirin, 1 tbs brown sugar, 2 tsp grated ginger, 2 tsp minced garlic and 1 tbs rice vinegar. Reserve 2 tbs soy sauce for finishing later. For a spicy option, stir in 1 tbs gochujang or 1 tbs sriracha to the marinade.

Marinate proteins: Place each protein portion in separate bowls (so flavors remain distinct) and spoon enough marinade to coat (about 1/3 to 1/2 cup per protein). Marinate beef and chicken 15–30 minutes; shrimp 10–15 minutes (do not over-marinate shrimp).

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs vegetable oil for the first protein. When oil shimmers, add the first protein in a single layer and cook without moving until a good sear forms.

Beef: cook 2–3 minutes per side depending on thickness until medium-rare to medium. Remove to a plate and tent with foil.

Chicken: cook 4–6 minutes, turning occasionally until internal temperature reaches 165°F (74°C). Remove and tent.

Shrimp: cook 1–2 minutes per side until pink and opaque. Remove and tent.

Repeat cooking with remaining protein(s), adding 1 tbs oil per additional protein as needed. Use separate pans or cook sequentially so each protein gets proper sear and doneness.

Finish sauce: Return the pan to medium heat, add reserved marinade and remaining 2 tbs soy sauce. Stir cornstarch and 1 tbs water to make a slurry and add to the pan. Cook, stirring, for 1–2 minutes until sauce thickens. Taste and adjust with salt, pepper or a splash of rice vinegar.

Toss cooked proteins briefly in the finished sauce to coat evenly (about 30–60 seconds), then remove from heat.

While proteins marinate or cook, prepare vegetables: julienne carrot, thinly slice cucumber, chop green onions, and wash and dry spinach or mixed greens.

Warm kimchi lightly in a small pan if you prefer it warm, or leave chilled. Drain pickled radish briefly.

Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; set aside.

Make spicy mayo: In a small bowl combine 4 tsp mayonnaise with 2 tsp sriracha; adjust heat to taste.

To assemble each KKP Combo Bowl (4 total bowls): Spoon 1 to 1 1/4 cups of the mixed rice into the bottom of each bowl. Arrange 1/2 of a cup spinach/greens on one side of the bowl.

Place two proteins (choose any two: e.g., beef + shrimp, chicken + beef) on top of the rice, dividing the cooked portions evenly so each bowl receives roughly 6 oz total protein.

Add 1/4 cup julienned carrot, 1/4 cup cucumber slices, 1/4 cup pickled radish and a couple tablespoons of kimchi to each bowl as desired.

Drizzle a little toasted sesame oil (about 1/4 tsp) over the assembled bowl, dot with spicy mayo, sprinkle with toasted sesame seeds and sliced green onions. Add nori strips if using.

Serve with lime wedges on the side to squeeze over the bowl and extra soy or hot sauce if desired.