Korean Brunch Galbi and Kimchi Fried Rice (Paleo-Friendly)

Allergens

Soy (in tamari or coconut aminos)

Ingredients

• 2 lbs beef short ribs, cut into 1
• inch cubes
• 4 cups cooked white rice (preferably day
• old)
• 2 cups kimchi, chopped
• 1/2 cup green onions, thinly sliced
• 1/4 cup sesame seeds
• 1/4 cup toasted sesame oil
• 1/4 cup tamari or coconut aminos (for Paleo)
• 1/4 cup rice vinegar
• 3 tablespoons coconut sugar (for Paleo) or brown sugar
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 tablespoon red pepper flakes
• 1 tablespoon gochujang (Korean red chili paste, for non
• Paleo
• omit for Paleo)
• Salt and black pepper, to taste

Instructions

1. A. Marinate the Galbi: a. In a large bowl, combine the beef short ribs with tamari or coconut aminos, rice vinegar, coconut sugar or brown sugar, minced garlic, ginger, red pepper flakes, and gochujang (if using). Mix well to ensure the meat is evenly coated. Cover and marinate in the refrigerator for at least 2 hours or up to overnight. b. In a large skillet or wok, heat half of the sesame oil over medium high heat. Cook the marinated galbi in batches, until browned on all sides and cooked through. Set aside and keep warm. B. Prepare the Kimchi Fried Rice: a. Heat the remaining sesame oil in a large skillet or wok. Add the cooked white rice and stir fry until heated through. b. Add the chopped kimchi, green onions, and cooked galbi to the rice. Stir fry for 2 3 minutes, or until everything is well combined and heated through. c. Taste and adjust seasonings if needed. Garnish with sesame seeds and serve immediately.

Chef’s Insight

For an authentic Korean experience, serve this dish with side dishes like kimchi, pickled radish, and seasoned seaweed.

Notes

Adjust the spiciness of the dish by adding more or less red pepper flakes or gochujang.