Choose any two proteins from the list (suggested pairings: chicken + short ribs, shrimp + salmon, pork + short ribs). Trim excess fat and cut as directed. Pat dry and season lightly with 1 tsp kosher salt and 1/2 tsp black pepper each.

Marinate chicken / pork / salmon / shrimp

In a bowl combine 1/4 cup soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1/2 tbsp sesame oil, 1 tbsp olive oil, 2 minced garlic cloves and 1/2 tbsp grated ginger. Reserve 2 tbsp of this mixture for basting. Place chosen proteins (except braised short ribs) in the marinade and refrigerate for 20–30 minutes (shrimp 15 minutes).

Sear proteins

Heat a large skillet or grill pan over medium-high heat with 1 tbsp vegetable oil. For chicken or pork: sear 3–4 minutes per side until nicely browned and internal temp reaches 165°F (chicken) or 145°F (pork). For salmon: sear 2–3 minutes per side until just opaque. For shrimp: sear 1–2 minutes per side until pink and opaque. Baste once with reserved marinade during cooking. Remove and let rest 5 minutes.

BBQ short ribs (optional upgrade)

If using BBQ short ribs (charged extra), braise ribs first: preheat oven to 325°F (160°C). Season 1/2 lb ribs with 1/2 tsp salt and 1/4 tsp pepper. Sear ribs in 1 tbsp oil until browned. In a small pot combine 1/2 cup beef stock and 1/2 cup BBQ sauce; pour over ribs in a covered baking dish and braise for 2 hours until fork-tender. After braising, glaze with additional BBQ sauce and broil 2–3 minutes for caramelization.

Braised beef short ribs (regular short ribs option)

For the standard short ribs included (not the BBQ upgrade), season 1 lb ribs with 1 tsp salt and 1/2 tsp pepper. Sear in a hot pan until browned on all sides. Add 1/2 cup beef stock, 1 minced garlic clove and 1 tbsp soy sauce; cover and simmer on low for 1.5–2 hours until tender. Shred or slice before plating.

Marinades & Sauces

Reserve remaining marinade used for raw proteins. Bring reserved marinade to a gentle simmer in a small pan for 2–3 minutes to cook off raw juices if you will use it as a sauce. Stir in 1 tbsp honey and 1 tsp gochujang if you want a spicy-sweet glaze. Keep warm for finishing.

Sides & Base

Cook rice

Rinse short-grain rice until water runs clear. Combine 1 1/2 cups rice with 2 1/4 cups water in a pot, bring to a boil, reduce heat, cover and simmer 15 minutes. Remove from heat and let rest 10 minutes, then fluff with a fork. (Makes about 3 cups cooked.)

Prepare vegetables and garnishes

While proteins cook, steam bok choy until just tender (3–4 minutes). Arrange kimchi and pickled vegetables in small bowls. Slice scallions and toast sesame seeds in a dry skillet for 1–2 minutes until fragrant.

Assemble plates

Divide rice between two plates or bowls (about 1.5 cups each). Arrange the two chosen proteins on top or to the side: about 1/2 lb of each protein per serving when using two halves. Add 1/2 cup kimchi, 1/2 cup pickles and 1 cup steamed bok choy per plate. Sprinkle with scallions and sesame seeds and serve lemon wedges on the side.

Seasoning & Finishing

Taste and adjust seasoning: sprinkle remaining kosher salt and black pepper to taste. Drizzle warm reserved sauce/glaze over proteins. For extra richness, add a small pat of butter to braised short ribs before serving.