Recipe: Korean Kalbi Beef Bibimbap

So, I'm not gonna lie. This recipe takes awhile to prepare. But I will tell you the truth: It. Is. Amazing. 

I was majorly craving Korean food, but the kind from a place I used to frequent for lunch while living in DC called Rice Bar. You can build your own Bibimbap there, which is kind've like the Korean version of a burrito bowl from Chipotle, so there are TON of different variations. I like mine with Kalbi beef, crunchy veggies and a spicy peanut sauce.

I marinated the beef shortribs for several hours to give them maximum flavor, and did the prep-work of chopping and cooking the veggies while I was waiting. 

This little rice cooker was the best thing we put on our wedding registry!

The beef smelled so amazing while cooking on the grill.

Kalbi Beef 

5 pounds Korean style beef short ribs (I used American-style)

1 cup brown sugar, packed

1 cup soy sauce

1/2 cup water

1/4 cup mirin ( rice wine)

1 small onion, peeled and finely grated

4 tablespoons minced garlic

2 tablespoons dark sesame oil

1/4 teaspoon black pepper

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

Bibimbap 

4 cups cooked white sushi rice

1-2 package of bean sprouts

carrots (julienned) 

egg (cooked sunny side up)

broccoli (chopped)

lettuce/spinach thinly sliced

*other optional ingredients include: Tofu, radish, zucchini, shiitake mushrooms ... really whatever you like!

dash of sesame oil 

dash of soy sauce

salt + pepper to taste 

Wash and drain the bean sprouts, trimming the ends if desired. Add 1 tbs canola oil to a heated wok or heavy skillet. When oil is ready, add the bean sprouts and stir-fry briefly. Add the soy sauce and salt. Stir-fry another few seconds and add the sesame oil. You can throw in the carrots/lettuce to the stir-fry if desired--I like mine crunchy and un-cooked so I left them cold. Meanwhile steam the broccoli in boiling water a separate saucepan for 3-4 minutes. Remove the broccoli and blanch in iced water to stop from cooking. This helps to keep the crunchiness. 

Peanut Sauce

1 c. chicken broth

6 Tbsp. (heaping) creamy peanut butter

2-4 tsp. Sriracha chili sauce - depending on how hot you like it

3 Tbsp. honey

6 Tbsp. soy sauce

3 Tbsp. fresh minced ginger

4-5 cloves garlic, pressed or minced

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Thinly slice the beef into bite-sized pieces, meanwhile cooking your egg in a small skillet. Create your bowl by scooping in rice as the base and adding additional ingredients in your desired amount. Add the beef and drizzle with peanut sauce. Top with egg.