The Seoul Bowl

Directions

Kalbi Sauce Marinade Prep

1. Mix all ingredients in a medium bowl until well combined. You can store in air tight container for 1-2 weeks in refrigerator until use. 

Oven Roasted Pork Ribs Prep

1. Prep your ribs by removing any membrane on the back if there is any and cutting the rack in half so it can fit better on your pan.

2. Next, marinate the ribs in a zip-lock bag with 1 cup of the Kalbi sauce (reserving at least 1/4-1/2 C. for later) in the fridge for about 1-2 hours or for best flavor- overnight. (See notes.)

3. Preheat oven to 300 degrees F.

4.  Line a large, deep metal baking pan with 2 sheets of heavy duty foil- allowing enough foil on sides to close it.

5. Place ribs top side up in pan and close foil on top, leaving a small vent.

6. Cook for about 1 1/2 hours or until the meat is almost cooked through and getting tender.

7. Remove from oven, and carefully open foil and fold the edges of foil back.

8. Coat generously with 1/4 cup of Kalbi marinade and place back in the oven on top shelf.

9. Broil on high for 2-3 minutes or until a nice charred and crispy bits form.

10. Remove from oven and re-cover the foil.

11. Reduce heat to 250 degrees F. and return the pan back to the oven for about a half hour.

12. Check meat, if it looks done (easy to cut or pull apart the pieces) then remove from oven and let stand with foil closed until serving time. If it's not quite done, then return to oven with heat off and cook until done.

13. Turn the oven off and let it rest in the oven while you are preparing the rest of your dish. If preparing ahead of time, then once cooled, store in the fridge until use.

14. When you are ready to assemble your bowl, cut/pull apart your ribs into pieces and set aside on a plate or place the pieces directly onto of your rice bowls.

Rice Bowl Prep

1. Prep and cut your veggies.

2. In a medium large sauce pan with a lid- combine 2 cups of Jade rice and 3 cups of water with about 1 Tsp. of salt and 1 Tsp. of butter.

3. Stir and bring to boil over medium heat.

4. Reduce heat to a low simmer and cover.

5. Cook for about 20 minutes, stirring occasionally to keep the rice from sticking to bottom of pan.

6. If the bottom sticks, you may add a little splash of water to keep it from burning.

7. Remove from heat and let stand covered until ready to serve and while preparing the veggie sauté. Fluff before serving.

Vegetable Sauté Prep

1. While your rice is cooking, heat a large skillet with 1-2 tablespoons of Asian sesame oil over medium heat.

2. Add your shallots and sauté for 2 minutes or until translucent.

3. Add garlic, mushrooms, broccolini, and zucchini and sauté for about 5 minutes, stirring frequently.

4. Next, add the soy sauce and stir in 1/4 C. Kalbi sauce.

5. Cover and reduce heat a bit to let simmer for about 10 minutes.

6. Then, add your green onions and cook until your broccolini has turned bright green and vegetables are tender.

7. Once your vegetables are done remove from heat, add your sesame seeds, salt & pepper and mix well.

8. Cover and set aside.

Assembling the Bowls

1. It’s time to fry up your eggs. - Using a large skillet over medium heat- melt 1 Tbsp. of butter.

2. Once melted, carefully crack open each egg and add to your hot skillet making sure to leave space in between them. Sprinkle with salt and pepper and fry up until the whites are firm, but yolks still runny.

3. Fill large bowls with a few heaping spoonfuls of Jade rice.

4. Layer with your sautéed vegetables.

5. Add 2-3 pieces of charred ribs.

6. Top with your sunny side up egg- it's best with it slightly under so the egg yolk is runny- it will most likely keep cooking a bit on top of the hot rice and veggies.

7. Drizzle with Sriracha and a bit of Soy Sauce or Yuzu Mayo and serve it up hot!

8. Top with a handful of micro greens (optional) and serve warm.