Korean BBQ Street Food Fusion Bowl

Allergens

Soy (in soy sauce and gochujang sauce)

Ingredients

• 1 lb thinly sliced beef short ribs
• 1 cup rice, cooked
• 2 cups kimchi
• 4 cups mixed vegetables (bell peppers, zucchini, mushrooms)
• 1 avocado, sliced
• 4 fried eggs
• 1/2 cup gochujang sauce
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 2 tbsp honey
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp sesame oil
• 1 tbsp sugar
• Green onions and sesame seeds, for garnish

Instructions

1. Marinate the beef short ribs in a mixture of gochujang sauce, soy sauce, rice wine vinegar, honey, minced garlic, minced ginger, and sesame oil for at least 30 minutes.
2. In a large pan or grill, cook the marinated beef until browned and cooked through. Set aside.
3. In another pan, sauté mixed vegetables with sugar until tender crisp.
4. Assemble each bowl: rice, kimchi, cooked beef, sautéed vegetables, avocado slices, and a fried egg on top.
5. Garnish with green onions and sesame seeds.

Chef’s Insight

The balance of spicy and sweet flavors in this dish makes it a crowd-pleaser at any gathering.

Notes

Adjust the spice level of the marinade according to your preference.