Entrees
Korean BBQ Rice Bowl
Makes 6 servings
Korean BBQ Rice Bowl
Makes 6 servings
This recipe could easily be turned into tacos by serving the steak and toppings in a steamed tortilla.
Nutritional information per serving (1 BOWL)Calories 416 (33% from fat) / carb. 51g / pro. 19g / fat 16g / sat. fat 6g / chol. 60mg / sod. 375mg / calc. 15mg / fiber 4g
Ingredients
- ½cup reduced-sodium soy sauce
- ¼cup mirin
- 2tablespoons dark brown sugar
- 2tablespoons unseasoned rice vinegar
- 2tablespoons toasted sesame oil
- 2green onions, cut into 1-inch pieces
- 1garlic clove, crushed
- 1pound boneless short ribs, about 1-inch thick
- 6cups steamed white or brown rice (see page 100)
- 1½cups watercress
- 1½cups prepared kimchi
- 6radishes, thinly sliced
- 2small carrots, cut into thin julienne
- ½cup chopped cilantro
- 2tablespoons sesame seeds
Preparation
- Mix the soy sauce, mirin, brown sugar, rice vinegar, sesame oil, green onions and garlic together in a bowl and add the short ribs. Cover with plastic wrap and refrigerate overnight.
- Once meat is marinated, shake off any excess marinade and place the ribs on the tray inside the steamer. Secure lid.
- Select Manual, set timer for 20 minutes and press Start.
- While meat is cooking, put the marinade in a small saucepan
and place over medium-high heat. When marinade comes to a boil, reduce to a rolling simmer for about 5 minutes and remove from heat. When timer expires, check meat with a thermometer; meat should register around 130°F. Allow to rest while assembling bowls. - Put 1 cup of rice in each serving bowl. Evenly divide the watercress, kimchi, radishes and carrots among the bowls. Slice the meat and evenly place in each bowl. Sprinkle each with cilantro, sesame seeds or other optional toppings, including the boiled marinade.
- Serving note: Prepare brown rice according to chart (page 100) in
a separate covered cooking vessel right before cooking the meat. Leave the rice covered while the meat is cooking, so that it is nice
and hot for serving.
