Description
Tender Korean BBQ flanken short ribs grilled until caramelized and served with fluffy white rice, smoky grilled vegetables, and tangy kimchi for a bold and comforting bowl.
Ingredients
Units
Scale
- 1.5 pounds flanken short ribs
- 1.5 cups uncooked white rice
- 2 medium zucchini
- 8 ounces mushrooms
- 3 scallions
- 4 garlic cloves
- 1 tablespoon fresh ginger, grated
- 3 tablespoons brown sugar
- 1.3 cup soy sauce
- 1 tablespoon sesame oil
- 1 cup kimchi
Instructions
- Cook the white rice according to package instructions and keep warm.
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger.
- Add the flanken short ribs to the marinade and toss to coat evenly.
- Preheat a grill or grill pan over medium-high heat and lightly oil the surface.
- Grill the short ribs for 2 to 3 minutes per side until caramelized and cooked through.
- Grill the sliced zucchini and mushrooms until tender with light char marks.
- Let the ribs rest briefly, then assemble bowls with rice, grilled ribs, vegetables, sliced scallions, and kimchi.
Notes
- Marinate the ribs longer for deeper flavor if time allows.
- Keep the grill hot to achieve proper caramelization.
- Serve immediately for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg