Sesame Short Rib Bibimbap
Sesame Short Rib Bibimbap
"This is a popular Korean dish that's super versatile and great for grilling. Customize your proteins and toppings to create new flavor combinations." - Chef Dorvin Shinjo, Development Chef de Cuisine
Ingredients
- 4 pounds Maika'i Sesame & Salt Boneless Short Ribs
- 4 fluid ounces Gochujang sauce
- 8 ounces Cucumber kim chi or Won Bok Kimchi
- 4 cups White Rice cooked
- 4 Eggs
- Sesame seeds optional
Instructions
Grilling the Meat
- Preheat your grill to medium-high heat.
- Grill the short ribs for about 3-4 minutes on each side, or until they are nicely charred and cooked through. The cooking time may vary depending on the thickness of the ribs and the heat of the grill.
- Note: if you do not have a grill pan frying the meat is another option.
Serving
- Place a portion of steamed rice in each serving bowl.
- Arrange the cucumber kimchi and sesame salt short rib on top of the rice in sections, so each ingredient is visible and separate.
- Fry the eggs sunny side up and place one on top of each serving.
- Serve with the gochujang sauce on the side, allowing each person to add and mix it into their bibimbap according to their taste.
- Optional: sprinkle with sesame seeds if desired.
- To eat, mix all the ingredients together thoroughly so that the flavors are evenly distributed. Adjust the amount of gochujang sauce to your preference, as it can be quite spicy.
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