Korean BBQ Rice Bowl

½       cup reduced-sodium soy sauce

¼       cup mirin

2        tablespoons dark brown sugar

2        tablespoons unseasoned rice vinegar

2        tablespoons toasted sesame oil

2        green onions, cut into 1-inch pieces

1        garlic clove, crushed

1        pound boneless short ribs, about 1-inch thick

6        cups steamed white or brown rice (see page 100)

1½      cups watercress

1½      cups prepared kimchi

6        radishes, thinly sliced

2        small carrots, cut into thin julienne

½       cup chopped cilantro

2        tablespoons sesame seeds

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

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.