Kal Bi / Egg Rice

For dinner today I made KAL BI (갈비) and EGG (달걀) Rice for the kids.

Its kind of like the DONBURI rice bowls that they have at Japanese restaurants. But for kids.

 

Heat your frying pan to medium-high heat and while it heats up, place white rice in a bowl so that it’ll site for a bit to cool.

Make scrambled eggs with plenty of milk (it’s ok if your eggs start to cook and you get boiling milk around the eggs).

This makes the eggs taste soft and pluffy. After the eggs are fully cooked, place it on top of the rice.

Then cook your KALBI on high heat REALLY REALLY FAST. I use SHABU SHABU kalbi meat cause its really thin and easy for the kids to chew. For the marinate, I use 2 tablespoons of the store bought Korean KalBi marinating sauce, 1 table spoon of kids soy sauce (or if you don’t have this, less salt soy sauce or low sodium soy sauce will work too), and 1.5 tablespoons of sugar or 1 tablespoon of agave.

Once the meat is cooked, place it on top of the eggs. What I like to do with the meat is right before I put it into the pan, I cut it up into smaller pieces with some cooking scissors so that it cooks in smaller bits.

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