Korean · Dinner
Beef Short Rib Rice Bowl (High-Protein)
Braised beef short rib shredded over short-grain rice with a soy-mirin glaze, gochujang-spiked vegetables, and a soft-cooked egg. Extra shredded beef and edamame lift the protein well past a standard version while sesame, scallion, and kimchi keep the flavours sharp, savoury, and distinctly Korean.
$8
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
593Calories
51.8gProtein
27.3gFat
39.2gCarbs
9.1gSugar
5.2gFiber
1842mgSodium
250mgChol
9.6gSat Fat
848mgPotassium
116mgCalcium
5mgIron
2.7mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Pat the beef short rib dry and season lightly. Mince the garlic, grate the ginger, and slice the scallions on a cutting board.
2
Sear
Heat a heavy pot over medium-high heat with oil and sear the short rib on all sides for 5 minutes until deeply browned.
3
Braise
Add soy sauce, mirin, gochujang, garlic, ginger, and beef stock. Bring to a boil, then cover, reduce to low heat, and braise for 2 hours until the meat pulls apart easily.
4
Skim
Uncover and skim excess fat from the braising liquid, then simmer uncovered over medium heat for 10 minutes until the sauce thickens and coats the spoon.
5
Rest
Remove the short rib to a plate and let it rest for 10 minutes.
6
Finish
Shred the beef off the bone with two forks, discard the bone, and toss the meat into the reduced sauce over low heat for 1 minute until glossy.
7
Poach
In a small pan of gently simmering water over medium-low heat, poach the egg for 3 minutes until the white is set and the yolk is still soft.
8
Build
Spoon the sushi rice into a bowl and top with the shredded short rib, kimchi, edamame, and poached egg.
9
Plate
Scatter the sliced scallions and sesame seeds over the bowl and finish with a drizzle of sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, bone-in beef short rib
- 6 tbsp6 tbsp soy sauce
- 3 tbsp3 tbsp mirin
- 1 1/2 tbsp1 1/2 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1/2 cup120ml beef stock
- 44 scallions
- 7 oz200g cooked sushi rice
- 22 large eggs
- 3.6 oz100g edamame, shelled and cooked
- 1/2 cup70g kimchi
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp sugar-white
