You guys. This weekend was perfect. It’s like Mother Nature is teasing us with spring weather. It was in the 70’s all weekend and it’s going to be the same this week too. I feel like winter is over? We didn’t have a snow storm (it probably was all dumped on us last year) and winter wasn’t even that frigid. I remember a handful of days that were in the teens but nothing as bad as what it has been in year’s past. To be honest, this kind of stuff freaks me out because I think about global warming and all the polar bears :( lol, the things that go through my head.
Since the weather was so nice this weekend we stopped by our new house a lot (they’re tiling and cabinets are all in!!) and we also tried two new places to eat. Additionally, we grilled pizza! We also went on a bunch of walks with Winston and overall, it was just a great, relaxing weekend. I’m thankful I have today off too!
Bowls seem to be a hot new trend and I’m all about embracing trends. Especially food trends.
There’s this Korean restaurant near our house that’s kind of like Chipotle-style where you choose your grain, protein, and toppings. I love this concept and I see it in so many quick eats places now.
This Korean galbi bowl is everything I’ve dreamed of in an Asian bowl! I actually made the marinade for the galbi by mistake. I wasn’t intending on marinading the galbi in it but then I thought to do that and oh my gosh. The flavor!!
And then when you put it on a hot grill or griddle, the sugars caramelize and give the meat a nice crispy crust. The toppings are fun because you get to choose what you want on your bowl! Build it however you like!
The fried egg with runny yolk and kimchi is a total must.
Korean Galbi Bowls
For the marinade
- ⅔ cup (158 ml) soy sauce
- ½ cup (118 ml) water
- ½ cup (118 g) pineapple juice
- 5 cloves garlic, minced
- ⅓ cup (73 g) dark brown sugar
- Splash of sesame oil
- 2 teaspoons Chinese five spice powder
For the rest of the bowl
- 2 pounds (907 g) boneless beef short ribs
- Fried egg, for topping
- Kimchi, for topping
- Sriracha sauce, for topping
- Cooked white or brown rice
- In a large plastic bag, add the ingredients for the marinade and gently mix together.
- Add the beef short ribs to the bag, seal, shake up, then place in the fridge overnight to marinade.
- When ready to cook, turn grill on high and allow excess marinade to drip off before placing beef on grill. Cook until desired doneness.
- Let beef rest for 10-15 minutes then slice against the grain into thick strips.
- To build your bowl: add rice to a bowl, then the beef, and all the toppings you desire!
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