A.M. Bibimbap Bowl with 6-minute Egg

Directions

1. Whisk Gochujang and ponzu together. Marinate diced Asian Pears in ¼ cup Gochujang mixture for 2 to 24 hours. Set aside.

2. Cut ribs between bones. Marinate rib pieces in remaining Gochujang mixture for 2 to 24 hours. Brush marinade off ribs and cook in a nonstick sauté pan for approximately 5 minutes on each side, or until tender. Set aside.

3. Heat 2 to 3 inches of water in large saucepan or deep skillet to boiling. Adjust heat to keep liquid simmering gently. Slip shell eggs gently into water and set timer for 6 minutes. After 6 minutes, remove eggs from water and immediately.

4. Plunge eggs into ice water. Allow eggs to cool for 5 minutes. Remove eggs from water and roll shells very gently on table to crack. Carefully peel shell off eggs. Discard shells and rinse eggs.

5. Spoon 1/2 cup cooked brown rice in center of service bowl. Arrange a pinch of spinach at “6 O’clock” and drizzle with sesame oil. Spoon ¼ cup Asian pear kimchi at “9 O’clock” and sprinkle with toasted sesame seeds. Arrange several matchstick carrots at “3 O’clock”. Shingle short rib pieces at “12 O’clock” and garnish with green onions.

6. Arrange a 6-minute egg on top of brown rice and cut in half to display soft yolk. Sprinkle with toasted sesame seeds.

Ingredients

• 1 cup Gochujang
• ¼ cup citrus seasoned ponzu
• 1 cup Asian pears or any sweet apple, peeled and diced
• toasted sesame seeds, as needed
• 1 lb. Korean-style flanken ribs
• 2 cups short grain brown rice, cooked according to package instructions
• 2 cups steamed baby spinach
• 1 Tbsp. toasted sesame oil
• 1 cup blanched rainbow carrots, cut into short matchsticks
• 4 large eggs
• water, as needed
• ½ cup green onions, cut in 1/2-inch lengths
• toasted sesame seeds, as garnish