Korean BBQ Short-Rib Ricebowl Recipe

Inspired by Pinwheel Garden Dumpling and Noodle Bar

Time2h

Serves2

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.

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Ingredients

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Main Ingredients

7 oz Grassfed Beef Short Ribs

2 tbs Italian Morello Cherry Jam

1 medium Nectarine

3 tbs Aged soy sauce

1 tbs Rice vinegar

3 tsp Garlic (minced)

1 tsp Ginger (grated)

2 large Soft-boiled Tea Eggs

1 cup Housemade Kimchi

2 cups Snow Pea Leaves

1 medium Onion (sliced)

1 cup Jasmine Rice (cooked)

2 tbs Bibimbap Sauce

2 tbs Tuscany sunflower oil

1 to taste Celtic salt and pepper

Method

Preparation Steps

Marinate the Short Ribs

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.

Cook 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.

Prepare the Vegetables

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 Tea Eggs

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.

Assemble the Bowl

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.