Soju, Passion Fruit Purée, Lime Juice, Gosling Ginger Beer

Soju Mule

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A large 7oz portion of Grassfed Beef Short Rib marinated overnight in an Italian Morello Cherry and Nectarine Korean BBQ sauce, served with Soft-boiled Tea Egg, Housemade Kim-Chi, Sauteed Snowpea Leaves, Caramelized Onions, Jasmine Rice and our spicy Bibimbap Sauce.

In a bowl, mix the Italian Morello Cherry Jam, diced Nectarine, Soy Sauce, Rice Vinegar, minced Garlic, and grated Ginger. Add the short ribs to the marinade, ensuring they are well-coated. Cover and refrigerate overnight.

Marinate the Short Ribs

Preheat your grill or a skillet over medium-high heat. Remove short ribs from the marinade and grill for about 4-5 minutes on each side, or until cooked to your liking. Reserve the leftover marinade.

Cook the Short Ribs

In a skillet, heat the Vegetable Oil over medium heat. Add sliced Onion and sauté until caramelized (about 8-10 minutes). Add Snow Pea Leaves and cook until wilted, about 2-3 minutes. Season with Salt and Pepper to taste.

Prepare the Vegetables

Soft boil the eggs for 6-7 minutes, then cool in ice water before peeling. Optionally, you can marinate them in soy sauce for added flavor.

Prepare the Tea Eggs

In a large bowl, place a serving of cooked Jasmine Rice. Top with grilled short ribs, sauteed snow pea leaves, caramelized onions, soft-boiled tea eggs, and housemade kimchi. Drizzle with Bibimbap sauce and serve immediately.

Assemble the Bowl

Grassfed Beef Short Ribs

Italian Morello Cherry Jam

Nectarine

Soy Sauce

Rice Vinegar

Garlic (minced)

Ginger (grated)

Soft-boiled Tea Eggs

Housemade Kimchi

Snow Pea Leaves

Onion (sliced)

Jasmine Rice (cooked)

Bibimbap Sauce

Vegetable Oil

Salt and Pepper

Korean BBQ Short-Rib Ricebowl

Light, savory Thai-style Shrimp and Free-roaming Chicken, Napa Cabbage and Chive Dumplings served with a herbaceous Tom Yum Lemongrass Coconut Milk Dipping Sauce.

Thai Shrimp and Chicken Dumplings

Thai, Japanese and French influenced Stir-fried Udon Noodles with Mixed Mushrooms, Onions, Carrots, Snow Pea Leaves, Organic Tofu or Free-roaming Egg in our Garlic Mushroom Sauce and finished with a drizzle of our Hot Korean Pepper Sauce. Choose Vegetarian (Egg/Butter) or Vegan (Tofu/Olive Oil). Add Protein if desired.

Mushroom Drunken Udon

Savor the umami-rich maitake mushroom ramen or rice bowl, featuring tender mushrooms in a savory broth or over fluffy rice, garnished with fresh herbs and vegetables.

Maitake Mushroom Ramen/Ricebowl

A rich and creamy coconut curry served as a flavorful 3oz side, perfect for complementing any dish.

Coconut Curry 3oz Side

Our crispy and chewy Taiwanese Scallion Pancake topped with Veggie Bolognese Sauce, topped with Grass-fed Cheddar Cheese (or Nutritional Yeast for Vegans) and garnished with fragrant Thai Basil and Scallion. 9" pie.

Scallion Pancake Pizza

4 hand-folded Dumplings inspired by Indian Samosas packed with flavor, featuring Curried Cauliflower, Potato, Chick Peas, Organic Edamame, Sunflower Seeds and Raisins. Served with a Tamarind Cilantro Mint Sauce. Vegan, contains nuts.

Aloo Gobi Dumplings

Make Korean BBQ Short-Rib Ricebowl Recipe in just 2h . A large 7oz portion of Grassfed Beef Short Rib marinated overnight in an Italian Morello Cherry and Nectarine Korean BBQ sauce, served with Soft-boiled Tea Egg, Housemade Kim-Chi, Sauteed Snowpea Leaves, Caramelized Onions, Jasmine Rice and our spicy Bibimbap Sauce.

Korean Bbq Short-rib Ricebowl Recipe

Ingredients

Main Ingredients

Method

Preparation Steps

Marinate the Short Ribs

Cook the Short Ribs

Prepare the Vegetables

Prepare the Tea Eggs

Assemble the Bowl

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