Korean Galbi Bowls

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

These Korean galbi bowls are marinaded in a delicious sauce then thrown on a hot grill to caramelize the outside and perfectly sear the beef. You are then able to build your bowl however way you want!

5 from 1 vote

Prep Time: 1 hour hour 36 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 1 hour hour 46 minutes minutes

Servings: 6

Author: Julie Chiou

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Ingredients 

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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

Equipment

• Outdoor grill

Instructions 

• 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!

Recipe Notes

I mixed together sriracha and mayo to create a sriracha mayo sauce (the orange-ish sauce you see in the photos). You can do the same! Simply mix together 1/3 cup of mayo to 1 or 2 tablespoons of sriracha.

Nutrition Facts does not include additional toppings or rice.

NUTRITION FACTS

Serving: 1 serving | Calories: 200 kcal | Carbohydrates: 14 g | Protein: 15 g | Fat: 15 g | Sugar: 17 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.