Korean Bbq Shortribs Platter Recipe

Prepare the marinade

In a medium bowl combine soy sauce, brown sugar, mirin, sesame oil, grated Asian pear, minced garlic, grated ginger, sesame seeds, black pepper, and gochujang (if using). Whisk until sugar mostly dissolves. Taste and adjust balance: a little more sugar for sweetness or mirin for brightness.

Marinate the short ribs

Place the flanken-cut short ribs in a large zip-top bag or shallow container. Add half of the sliced scallions to the marinade and pour marinade over the meat, pressing to coat all pieces. Remove as much air as possible and refrigerate for at least 4 hours, preferably 8–12 hours or up to 24 hours. Turn the bag once or twice during marinating so the ribs are evenly coated.

Bring to room temperature

About 30 minutes before cooking, remove ribs from the refrigerator to come closer to room temperature. Reserve the marinade.

Grill or pan-sear

Preheat a charcoal or gas grill to high heat (about 500°F/260°C) or heat a cast-iron skillet until very hot. If using grill, oil the grates. Remove ribs from the marinade, letting excess drip off (discard leftover marinade that touched raw meat). Grill the short ribs 2–3 minutes per side for medium-rare to medium depending on thickness; they cook quickly because they are thinly sliced. If pan-searing, add a small drizzle of high-heat oil to the skillet and sear 2–3 minutes per side, pressing slightly to ensure contact. Allow meat to rest 3–4 minutes before slicing to serve.

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch. Drain.

Combine rinsed rice, water, and salt in a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 10 minutes to steam.

Fluff rice with a fork, stir in toasted sesame oil if using, and keep covered until plating.

Heat a nonstick skillet over medium heat and add neutral oil or butter. Crack eggs into a small bowl (one at a time) and gently slide into the skillet. Cook until whites are set but yolks remain runny for sunny-side-up (about 2–3 minutes). For a slightly set top, cover the pan for the last 30 seconds. Season the eggs with salt and pepper. If you prefer over-easy, cook 1 minute, flip gently, and cook 15–30 seconds more.

Assemble the platter: divide jasmine rice evenly among 4 plates or shallow bowls (about 1/2 cup cooked rice per serving if 4 servings — adjust if you prefer larger portions).

Slice or leave short rib pieces whole and arrange 4–5 pieces per plate over or beside the rice. Place a fried egg on top of each rice portion or to the side.

Add 1/4 cup kimchi and a few cucumber slices to each plate. Sprinkle sliced scallions and toasted sesame seeds over the meat and eggs. Serve gochujang or ssamjang at the side and offer lime/lemon wedges if desired.

To eat, break the egg yolk so it mixes with rice and meat, add kimchi or a dab of gochujang for heat, and enjoy.