Ingredients
- •3 pounds English-cut beef short ribs
- •½ cup soy sauce
- •¼ cup gochujang
- •¼ cup honey
- •2 tbsp sesame oil
- •1 Asian pear, grated
- •6 cloves garlic, minced
- •2 tbsp ginger, grated
- •4 cups cooked short-grain white rice
- •4 eggs
- •2 cups kimchi, roughly chopped
- •2 cups baby spinach
- •1 cucumber, sliced thin
- •4 green onions, sliced
- •2 tbsp sesame seeds
- •2 tbsp neutral oil
- •Gochugaru for garnish
Instructions
1
Mix soy sauce, gochujang, honey, sesame oil, pear, garlic, and ginger for marinade.
2
Marinate short ribs 4 h to overnight.
3
Preheat sous vide to 154°F (68°C).
4
Remove ribs from marinade and seal in bags. Reserve and strain marinade.
5
Cook 18–24 h until fall-apart tender.
6
Make sauce by boiling 1 cup reserved marinade for 10 min until thickened.
7
Carefully remove ribs from bags. Remove bones and shred meat with forks.
8
Toss shredded meat with sauce.
9
Fry eggs in neutral oil until whites are set but yolks are runny.
10
Divide rice among 4 bowls.
11
Top each bowl with shredded short rib, kimchi, spinach, cucumber, and fried egg.
12
Garnish with green onions, sesame seeds, and gochugaru.
13
Serve immediately, mixing everything together to eat.
Notes
- •Shredding is easy—meat falls apart naturally at this temp
- •Make rice ahead for faster assembly
- •Customize vegetables to your preference
Nutrition information
Calories
780 cal
Protein
42g
Fat
48g
Carbs
52g
Tags
koreanrice bowlgochujangmeal prep