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Korean Style Ribs with Stir Fry Veggies and Cilantro-Lime Rice


3 pounds of Galbi, Korean Style ribs
1 cup of soy sauce
1/3 cup of Mirin
1/2 cup of brown sugar
1/4 cup of honey
1/3 cup of sesame oil
4 finely minced cloves of garlic
1/2 small diced yellow onion
3 thinly sliced green onions
1 tablespoon of sesame seeds

1 julienne red bell pepper
1/2 pound of julienne Shitake mushrooms
4 cups of sliced Napa cabbage
2 thinly sliced carrots
1 teaspoon of chopped ginger
2 tablespoons of sesame oil
3 tablespoons of soy sauce

4 cups of cooked Jasmine rice
juice of 1 lime
3 tablespoons of chopped fresh cilantro
Kosher salt to taste



Place all ingredients into a large slider plastic bag and mix together.  Place the entire bag into the refrigerator to marinate for at least 1 hour (preferably overnight).  After marinating is done, remove from the bag and place on a very hot grill (450°F to 550°F) until golden brown on both sides and cooked through out.  Once cooked, remove from the heat and let rest 2 to 3 minutes before serving.

In a large hot sauté pan with sesame oil, stir fry the vegetables.  Once the veggies are brown but still crisp, deglaze with soy sauce and keep warm on low heat

Simply mix all of the ingredients together and serve alongside the stir fried vegetables and ribs.

Download Recipe PDF  |  Recipe created by Chef Billy Parisi

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