Beef Short Ribs Rice Bowl (Gyu Kalbi Don) recipe

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Ingredients

⅓ bitter melon
water to cover
¼ cup dashi kombu (dried kelp)
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon white sugar
7 ounces beef short ribs
¼ onion, chopped
2 ounces shredded konnyaku
1 teaspoon grated fresh ginger
1 garlic scape, cut into 5 pieces
2 teaspoons water
1 teaspoon cornstarch
2 cups steamed white rice
1 teaspoon minced myoga (Japanese ginger), or to taste

Nutrition Info

556.4 calories
carbohydrate: 73.8 g
cholesterol: 40.4 mg
fat: 18.6 g
fiber: 3.2 g
protein: 18 g
saturatedFat: 7.8 g
servingSize: -
sodium: 1469.6 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice bitter melon in half lengthwise and remove seeds using a spoon. Thinly slice crosswise and place in a bowl, top with enough salted water to cover. Soak for 5 minutes, drain.

  2. Combine dashi kombu, soy sauce, sake, mirin, and sugar in a small bowl until marinade is well mixed. Place beef short ribs in a microwave-safe bowl and pour in marinade, marinate for 30 minutes.

  3. Stir bitter melon, onion, konnyaku, ginger, and garlic scape into beef mixture.

  4. Cook beef in the microwave for 4 minutes.

  5. Mix 2 teaspoons water and cornstarch together in a small bowl until dissolved, stir into beef mixture.

  6. Cook beef in microwave for 1 minute more.

  7. Spoon rice into bowls and top with beef and myoga.

Recipe Yield

2 servings

Recipe Note

Japanese beef rice bowl using short ribs with bitter melon.

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