The Seoul Bowl
Rated 4.0 stars by 1 users East Meets West Asian Cuisine 2-4 (depends on bowl) 2 hours 3 hours Inspired by my love of Korean BBQ and my Japanese roots- this next level Asian-fusion rice bowl recipe will totally knock your socks off- It's a bit of a lengthy recipe but well worth the time! A comfort food dish guaranteed to warm your soul! lollygag 1 Rack of Boneless Pork Ribs (about 1.9-2 Ibs.) 1 C. Kalbi Sauce-see recipe below (plus 1/4 C. for vegetable sauté) 2 Cups Jade Pearl Rice (you can make more rice if desired) You can also sub with Japanese Rice if not available. 3 C. Water 1 Tbsp. Butter (plus 1 Tsp. for cooking eggs later) 2 pinches of sea salt 1 C. Soy Sauce 1 C. Apple juice 1/2 C. Mirin 4 Garlic cloves- peeled, trimmed and finely minced 1 1/2 Tbsp. Asian sesame oil 1/4 Green onions- cleaned, trimmed and thinly sliced 1/4 Tsp. Sichuan oil-Chinese hot oil 1/4 Tsp. Red chili flakes 1/2 Tsp. ginger paste (or freshly grated) 1 Tsp. Sesame seeds 4-5 Green onions/scallions -cleaned, trimmed and chopped 1 C. Shiitake mushrooms-sliced 1 Large shallot- peeled, trimmed and minced 1 Small bunch of broccolini- rinsed, stems cut and chopped into large pieces 1 Small yellow zucchini-halved lengthwise and sliced into 1/2" pieces 1 Large garlic clove- peeled, trimmed and minced 2 Tbsp. Soy sauce 1-2 Tbsp. Asian sesame oil Salt & Pepper to taste 2-4 Farm fresh eggs (depending on number of servings) 1/2 Tsp. Black sesame seeds-garnish (or plain sesame seeds) Sriracha or Yuzu Mayo- for garnish (choice is yours or go for both -yumm!) 1/4-1/2 C. Micro greens- garnish (optional) 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. 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. 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.) Preheat oven to 300 degrees F. Line a large, deep metal baking pan with 2 sheets of heavy duty foil- allowing enough foil on sides to close it. Place ribs top side up in pan and close foil on top, leaving a small vent. Cook for about 1 1/2 hours or until the meat is almost cooked through and getting tender. Remove from oven, and carefully open foil and fold the edges of foil back. Coat generously with 1/4 cup of Kalbi marinade and place back in the oven on top shelf. Broil on high for 2-3 minutes or until a nice charred and crispy bits form. Remove from oven and re-cover the foil. Reduce heat to 250 degrees F. and return the pan back to the oven for about a half hour. 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. 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. 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. Prep and cut your veggies. 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. Stir and bring to boil over medium heat. Reduce heat to a low simmer and cover. Cook for about 20 minutes, stirring occasionally to keep the rice from sticking to bottom of pan. If the bottom sticks, you may add a little splash of water to keep it from burning. Remove from heat and let stand covered until ready to serve and while preparing the veggie sauté. Fluff before serving. While your rice is cooking, heat a large skillet with 1-2 tablespoons of Asian sesame oil over medium heat. Add your shallots and sauté for 2 minutes or until translucent. Add garlic, mushrooms, broccolini, and zucchini and sauté for about 5 minutes, stirring frequently. Next, add the soy sauce and stir in 1/4 C. Kalbi sauce. Cover and reduce heat a bit to let simmer for about 10 minutes. Then, add your green onions and cook until your broccolini has turned bright green and vegetables are tender. Once your vegetables are done remove from heat, add your sesame seeds, salt & pepper and mix well. Cover and set aside. It’s time to fry up your eggs. - Using a large skillet over medium heat- melt 1 Tbsp. of butter. 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. Fill large bowls with a few heaping spoonfuls of Jade rice. Layer with your sautéed vegetables. Add 2-3 pieces of charred ribs. 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. Drizzle with Sriracha and a bit of Soy Sauce or Yuzu Mayo and serve it up hot! Top with a handful of micro greens (optional) and serve warm. * Ribs prep: This can easily be made the day before or even days before and stored in the refrigerator until use for up to 1 week. Reheated just before serving for quicker assembly at 350 degrees F. for about 10 minutes or until warm. * You can also serve this dish with kimchi and other favorite Korean side dishes for added pop of flavor. * Easily make it your own by adding different vegetables of choice.
The Seoul Bowl
Category
Cuisine
Servings
Prep Time
Cook Time
Ingredients
Kalbi Ribs
Jade Rice
Kalbi Sauce Marinade
Vegetable Sauté
Toppings & Garnishes
Directions
Kalbi Sauce Marinade Prep
Oven Roasted Pork Ribs Prep
Rice Bowl Prep
Vegetable Sauté Prep
Assembling the Bowls
Recipe Note
Enjoy!