LA Galbi-Grilled Rice Bowl: A Fusion Delight with Leftover Galbi
LA Galbi-Grilled Rice Bowl: A Fusion Delight with Leftover Galbi
Transforming Leftover LA Galbi into a Delicious Fusion Dish: LA Galbi-Grilled Rice Bowl
Do you have leftover LA Galbi that’s been taking up space in your freezer? This recipe shows you how to creatively transform it into a delightful fusion dish: the LA Galbi-Grilled Rice Bowl. We’ll grill the thawed LA Galbi until perfectly tender and juicy, then arrange it atop fluffy rice. The combination of savory galbi, the pop of tobiko (flying fish roe), crispy seaweed, tangy pickled radish, and refreshing kimchi creates an explosion of flavors and textures. This dish is sure to impress both kids and adults alike! It’s a nutritious and incredibly delicious way to enjoy your leftover galbi. Experience a taste sensation that’s truly out of this world!
Main Ingredients- LA Galbi (Korean short ribs)
- Warm cooked rice
- 3 pieces of pickled radish (danmuji)
- A small amount of kimchi
- Tobiko (flying fish roe)
- Shredded roasted seaweed (gim)
Seasoning & Garnish- Butter
- Sesame oil
- Toasted sesame seeds
- Butter
- Sesame oil
- Toasted sesame seeds
Cooking Instructions
Step 1
Grill the LA Galbi until golden brown and slightly crispy. It’s best to grill over medium heat rather than high heat to ensure the meat stays juicy. Once cooked, cut the galbi into bite-sized pieces.
Step 2
Finely chop the pickled radish. Finely chop the kimchi as well. Slightly aged kimchi works well here, offering a pleasant tang that complements the rice bowl.
Step 3
Lightly butter the inside of a stone pot (ttukbaegi) or a similar small, heatproof pot. This adds a subtle richness to the rice and helps prevent it from sticking. (You can skip this step if you enjoy a slightly crispy bottom layer of rice.)
Step 4
Fill the buttered pot with warm cooked rice. Gently spread the rice rather than packing it down firmly.
Step 5
Arrange the grilled LA Galbi pieces attractively over the rice. Then, artfully layer the chopped pickled radish, kimchi, tobiko, and shredded seaweed on top.
Step 6
Drizzle with sesame oil and sprinkle with toasted sesame seeds, if desired. Serve the pot directly to the table while it’s still hot for the best experience. Mix everything together before eating to combine all the wonderful flavors!
