Nom Nom Rice Platter Recipe

Rinse the jasmine rice under cold water until the water runs clear. Combine rinsed rice and 2.5 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and keep warm.

Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Crack eggs into the skillet and fry sunny-side up (or to desired doneness) until whites are set and edges are crisp, about 2–3 minutes for runny yolks. Season eggs lightly with salt. Keep warm.

Slice scallions thin and toast sesame seeds in a dry pan over low heat for 1–2 minutes until fragrant. Set aside for garnish.

Prepare the marinade: in a bowl combine 4 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp mirin, 1 tsp sesame oil, minced garlic, grated ginger, grated Asian pear (if using) and 1/4 tsp black pepper. Stir until sugar dissolves.

Place the thinly sliced short ribs in a shallow dish or zip-top bag and pour marinade over the beef. Massage to coat thoroughly. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator for more flavor.

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tsp vegetable oil and swirl. Remove beef from marinade, letting excess drip off, and sear in a single layer (work in batches if necessary) for 1–2 minutes per side until browned and edges are caramelized. Transfer to a plate and tent with foil to keep warm.

Make pork marinade: in a bowl whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tsp gochujang, 1 tsp rice vinegar and 1 minced garlic clove. Add pork slices and toss to coat. Marinate 15–30 minutes (can be done while rice cooks).

Preheat a grill pan or outdoor grill to medium-high heat and oil the grates or pan with 1 tsp vegetable oil. Grill the pork strips 2–3 minutes per side until nicely charred and cooked through (internal temperature ~145°F / 63°C). Remove and let rest 2 minutes, then slice into bite-sized pieces if needed.

Thread 3–4 shrimp onto each skewer (12 shrimp on 3 skewers). In a small bowl combine 1 tbsp olive oil, 1 tsp lemon juice, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Brush or toss shrimp in the mixture and let sit 5–10 minutes.

Preheat grill or grill pan to medium-high. Grill shrimp skewers 1.5–2 minutes per side until opaque and just cooked through. Remove from heat and squeeze a little lime/lemon if desired.

Divide warm jasmine rice between three plates or bowls (about 2/3 cup cooked rice per serving). Arrange portions of bulgogi short ribs and grilled pork on top or to the side of the rice. Place one shrimp skewer on each plate.

Top each rice portion with a fried egg. Garnish with toasted sesame seeds and sliced scallions. Serve with kimchi and ssamjang or spicy mayo on the side and lime/lemon wedges.

Enjoy immediately: break the egg yolk and mix with rice and meats for the classic Nom Nom Rice Platter experience.