Korean Beef Shortrib & Bibimbap Rice Bowl Recipe
House Kimchi, Stirfried Tofu, Warm Sushi Rice, Baby Bok Choy, Fried Egg, Sticky Soy, Sesame-Gochujang Glaze **Available Vegetarian
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Ingredients
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Korean Beef Short Ribs
Bibimbap Rice
Vegetables and Tofu
Fried Egg and Glaze
Method
Korean Beef Short Ribs
- 1
Prepare the Marinade
In a bowl, combine soy sauce, brown sugar, minced garlic, minced ginger, and sesame oil. Mix well.
- 2
- 3
Cook the Ribs
In a large pot, add the marinated beef short ribs and water. Bring to a boil, then reduce to a simmer. Cover and cook for 2-3 hours until the meat is tender.
Bibimbap Rice
- 4
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot. Cook according to the manufacturer's instructions.
- 5
Season the Rice
Once the rice is cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the warm rice.
Vegetables and Tofu
- 6
- 7
Fried Egg and Glaze
- 8
Fry the Eggs
In a non-stick skillet, fry the eggs sunny-side up until the whites are set but the yolks are still runny.
- 9
Prepare the Glaze
In a small bowl, mix soy sauce, gochujang, and sesame seeds together. Set aside.
