Galbi Rice Bowl
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 fresh eggs (optional), to serve
- 1-2 green onions, to garnish
- 1 cucumber
- 1 tbsp neutral-tasting oil
- 3 pieces MARINATED GALBI (300g)
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
- Generous pinch of toasted sesame seeds, to garnish
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1.5 tbsp white vinegar
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp minced garlic
- 1/2 tsp kosher salt
Instructions
- 1
Fill a pot with 6 cups (1,440ml) water and bring to a boil. Once it starts boiling, reduce the heat to low. Carefully lower the eggs and stir them around. Cook for 7 minutes, uncovered.
- 2
Put them in an ice-water bath and let cool. Peel and set aside.
- 3
Thinly slice the green onions for garnish.
- 4
Make the cucumber salad: Trim off the ends of the cucumber and thinly slice it. Transfer it to a mixing bowl. Add Korean chili pepper flakes, vinegar, sugar, sesame oil, sesame seeds, minced garlic, and salt. Gently toss together. Taste and add more salt if needed.
- 5
Add a little bit of oil and wipe off the excess with paper towels. Turn on the heat to medium-high. Once it’s heated, add 3 pieces of your marinated pork. Cook for 3 minutes, turning the pork pieces every 30 seconds.
- 6
Once the pork is cooked on the outside, cut it into big bite-sized pieces with your tongs and scissors.
- 7
Add 1/3 cup marinade (about 2 ladles) and let it simmer for another 3 minutes.
- 8
Divide the rice into bowls. Top with galbi, cucumber salad, green onions and soft-boiled eggs (if using). Sprinkle with sesame seeds. Enjoy~!