Scrumptious Korean BBQ Galbi Bowl with Kimchi Fried Rice and Spicy Soy Sauce

Allergens

Soy, Wheat (from rice)

Ingredients

• 800g beef short ribs (galbi)
• 4 cups cooked white rice
• 2 cups kimchi
• 1/2 cup soy sauce
• 1/4 cup gochujang (Korean red chili paste)
• 2 tablespoons sugar
• 1 tablespoon minced garlic
• 1 tablespoon sesame oil
• 1 tablespoon rice wine
• Green onions, for garnish

Instructions

1. Combine soy sauce, gochujang, sugar, minced garlic, sesame oil, and rice wine in a bowl to create the marinade.
2. Marinate the beef short ribs in the mixture for at least 4 hours or overnight for best results.
3. In a large pan, stir fry kimchi until heated through. Add cooked white rice and mix well.
4. Grill the marinated galbi over medium heat, cooking each side for about 3 minutes or until desired doneness is reached.
5. To serve, place kimchi fried rice in a bowl, top with grilled galbi, drizzle spicy soy sauce, and garnish with green onions.

Chef’s Insight

For an extra touch, serve the dish with a side of kimchi pickles or seasoned seaweed.

Notes

Be sure to marinate the galbi long enough for the flavors to develop. - Adjust the spiciness of the dish by adding or subtracting gochujang.