korean bbq short rib (kalbi) bowls

Step 1

To make the korean bbq marinade: Place ribs in two gallon ziploc bags (all 5lbs will not fit in one bag, trust me). Cut the roots off of the scallions and separate the white/light green part from the green tops. Slice the green tops and set them aside. In the carafe of a blender combine the pear, soy sauce, mirin, brown sugar, ginger, garlic, sesame oil, pepper flakes and the white/light green parts of the green onion. Blend until smooth and pour evenly over ribs. Seal bags and marinate for at least 4 hours (8 hours is best).

Step 2

To make cucumber salad: place sliced cucumbers in a colander and sprinkle with kosher salt. Let sit for 15 minutes. Rinse excess salt off cucumbers with cold water and drain. Toss with remaining ingredients plus a pinch of salt (to taste). Refrigerate until ready to use.

Step 3

To make perfectly jammy eggs: Bring a medium saucepan of water to a boil. Gently lower eggs into water. Boil for 7 minutes for runny yolks, 9-10 minutes for a more cooked yolk. Cool in a bowl of ice water and peel. Set aside.

Step 4

To cook ribs: Preheat a grill (or grill pan) over medium high heat. Once the grill is hot, cook the ribs 3-4 minutes per side. Do not move them once they’re on the grill except to flip them once. Toss the broccolini with 1 tablespoon of olive oil and a sprinkling of salt and pepper. Grill until charred after the meat is done (if using).

Step 5

To assemble: Divide steamed rice between bowls. Top with beef ribs, green onion, eggs, cucumber salad, kimchi, and broccolini. Sprinkle with sesame seeds if desired.