Caramelized Beef Short Rib Bowl — Galbi Bowl with Rice
LA-style flanken-cut beef short ribs marinated in soy-pear-garlic and grilled until caramelised, sliced and piled over short-grain rice with sesame seeds, scallion, and pickled radish on the side.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Whisk soy sauce, grated pear, brown sugar, sesame oil, mirin, garlic, ginger, and white pepper into a marinade. Pat ribs dry, coat in marinade, rest 10 minutes at room temperature, turning once. Slice spring onions, cube pickled radish.
Boil
Bring rinsed rice and 240ml water to a boil over high in a medium saucepan. Cover, reduce to lowest heat, cook 12 minutes until water absorbs. Remove from heat, rest 5 minutes covered.
Grill
Heat neutral oil in a large heavy grill pan or cast-iron skillet over high until just smoking. Lay marinated ribs flat in a single layer (work in two batches if needed to avoid overcrowding), sear 3-4 minutes undisturbed until deeply caramelised on the underside. Flip, sear 2-3 minutes until cooked through.
Rest and plate
Rest ribs on a board 2 minutes, slice between bones into bite-size pieces. Divide rice between two bowls, mound in the centre, arrange galbi on top of each, scatter sesame seeds and spring onion over. Serve pickled radish in a small dish as banchan alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.