Korean · Dinner
Korean Rice with Grilled Short Ribs (High-Protein)
Grilled beef short ribs and shredded chicken breast served over short-grain rice with a garlic-soy-sesame glaze, sautéed spinach, quick-pickled carrot and cucumber, and a fried egg. Combines char-grilled Korean bulgogi-style flavors with doubled protein from chicken and egg.
$7
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
726Calories
57.8gProtein
33.2gFat
47.8gCarbs
10.9gSugar
5.4gFiber
1584mgSodium
393mgChol
10gSat Fat
1210mgPotassium
138mgCalcium
5.9mgIron
3.1mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Whisk together soy sauce, brown sugar, minced garlic, sesame oil, and grated ginger in a small bowl to make the marinade.
2
Marinate
Toss thinly sliced beef short rib in marinade and refrigerate for 30 minutes to absorb garlic-soy flavor.
3
Char
Heat a grill pan over high heat and grill marinated short rib slices 2 to 3 minutes per side until edges char and centre is cooked through.
4
Sauté
In a small skillet over medium heat with 1/2 teaspoon oil, sauté spinach with salt for 1 to 2 minutes until bright green and wilted.
5
Build
Spoon rice into a bowl and arrange grilled short rib, shredded chicken, sautéed spinach, and quick-pickled julienned carrot and cucumber around it, then top with a fried egg cooked 2 to 3 minutes in remaining oil until white is set and yolk remains soft.
6
Plate
Scatter thinly sliced scallion greens and sesame seeds over the top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g beef short rib, boneless
- 6.4 oz180g chicken breast
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp ginger-fresh
- 22 scallion
- 1 1/2 cup240g cooked short-grain white rice
- 3 oz86g fresh spinach
- 11 carrot
- 11 cucumber
- 2 tsp2 tsp rice vinegar
- 22 large eggs
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp sesame seeds
- pinch of salt
