Dwaeji Galbi (or Kalbi) is one of the most popular Korean barbecues of all time. Of course, you could just enjoy it as it is with some rice, but by putting a little bit more effort and love, let’s make a beautiful and nutritious galbi rice bowl.
GALBI RICE BOWL (2 servings)
Ingredients:
- 6 fresh eggs (optional), to serve
- 1-2 green onions, to garnish
- 1 cucumber
- 1 tbsp neutral-tasting oil
- 3 pieces MARINATED GALBI (300g)
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
- Generous pinch of toasted sesame seeds, to garnish
Cucumber Salad Dressing:
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1.5 tbsp white vinegar
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp minced garlic
- 1/2 tsp kosher salt
Instructions:
MAKE SOFT-BOILED EGGS
1. Fill a pot with 6 cups (1,440ml) water and bring to a boil.
2. Once it starts boiling, reduce the heat to low. Carefully lower the eggs and stir them around. Cook for 7 minutes, uncovered.
3. Put them in an ice-water bath and let cool. Peel and set aside.
PREP INGREDIENTS
1. Thinly slice the green onions for garnish.
2. Make the cucumber salad: Trim off the ends of the cucumber and thinly slice it. Transfer it to a mixing bowl. Add Korean chili pepper flakes, vinegar, sugar, sesame oil, sesame seeds, minced garlic, and salt. Gently toss together. Taste and add more salt if needed.
COOK GALBI
1. Add a little bit of oil and wipe off the excess with paper towels. Turn on the heat to medium-high. Once it’s heated, add 3 pieces of your marinated pork. Cook for 3 minutes, turning the pork pieces every 30 seconds.
2. Once the pork is cooked on the outside, cut it into big bite-sized pieces with your tongs and scissors.
3. Add 1/3 cup marinade (about 2 ladles) and let it simmer for another 3 minutes.
ASSEMBLE
Divide the rice into bowls. Top with galbi, cucumber salad, green onions and soft-boiled eggs (if using). Sprinkle with sesame seeds. Enjoy~!
NOTE:
- The marinated, uncooked galbi can be refrigerated for up to 3 days, so I suggest keeping it in the fridge and enjoying it for days to come. Or portion them (with 1-2 ladles marinade) into ziplock bags and freeze.
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Galbi Rice Bowl
2
servingsIngredients
6 fresh eggs (optional), to serve
1-2 green onions, to garnish
1 cucumber
1 tbsp neutral-tasting oil
3 pieces MARINATED GALBI (300g)
2 cups hot cooked rice, about 1 cup (210g) for each serving
Generous pinch of toasted sesame seeds, to garnish
- Cucumber Salad Dressing:
1.5 tbsp white vinegar
1 tbsp sugar
1 tbsp toasted sesame oil
1/2 tbsp toasted sesame seeds
1/2 tbsp minced garlic
1/2 tsp kosher salt
Directions
- Make Soft-Boiled Eggs
- Fill a pot with 6 cups (1,440ml) water and bring to a boil. Once it starts boiling, reduce the heat to low. Carefully lower the eggs and stir them around. Cook for 7 minutes, uncovered.
- Put them in an ice-water bath and let cool. Peel and set aside.
- Prep Ingredients
- Thinly slice the green onions for garnish.
- Make the cucumber salad: Trim off the ends of the cucumber and thinly slice it. Transfer it to a mixing bowl. Add Korean chili pepper flakes, vinegar, sugar, sesame oil, sesame seeds, minced garlic, and salt. Gently toss together. Taste and add more salt if needed.
- Cook Galbi
- Add a little bit of oil and wipe off the excess with paper towels. Turn on the heat to medium-high. Once it’s heated, add 3 pieces of your marinated pork. Cook for 3 minutes, turning the pork pieces every 30 seconds.
- Once the pork is cooked on the outside, cut it into big bite-sized pieces with your tongs and scissors.
- Add 1/3 cup marinade (about 2 ladles) and let it simmer for another 3 minutes.
- Assemble
- Divide the rice into bowls. Top with galbi, cucumber salad, green onions and soft-boiled eggs (if using). Sprinkle with sesame seeds. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
4 Comments
Hi. I was wondering what pan do you use in your recipes? I love how it looks. Thanks!
Hi, Jessie! The ones I’m using in my videos are LocknLock Hard & Light, and I ordered them from Coupang shopping in Korea. I think you might be able to find something similar on Amazon if you search ‘LockandLock Hard & Light’. Hope this helps!
How long can we leave the marinated pork in the fridge before it goes bad? Hoping to make a large batch at once and slowly eat them instead of all at once.
The marinated, uncooked galbi can be refrigerated for up to 3 days. Other than that, I suggest portioning them (with 1-2 ladles marinade) into ziplock bags and freeze. Hope you enjoy it!