POKE BOWL WITH KALBI BEEF OR CHICKEN

Kalbi beef short ribs in a poke bowl makes for incredible flavor! Not into the Beef? Try chicken instead! With an abundance of topping options, the delicious possibilities are endless!

INGREDIENTS:

Edamame Appetizer
2 cups fresh edamame
1 tsp butter
1 tsp minced garlic
1 tbsp soy sauce
1 pinch brown sugar

Ahi Tuna
2 Ahi tuna filets
2 tsp sesame oil
1 pinch salt and pepper
Cilantro
Scallions

Chicken or Beef
1 lb boneless, skinless chicken breasts
1 lb kalbi beef (short rib)

Vegetables
1 zucchini, cut into large pieces
1 yellow bell pepper, cut into large pieces
1 red bell pepper, cut into large pieces
1 red onion, cut into large pieces

Marinade
1 tbsp minced garlic
2 tbsp grated ginger
3 tbsp sesame oil
⅓ cup soy sauce
1 lime, juiced
1 pinch cane sugar
1 pinch maple syrup
1 tbsp cornstarch
2 tbsp white wine

Marinated Onions
½ cup thinly sliced Maui sweet onion
½ cup thinly sliced red onion
2 tbsp marinade (above)

Toppings & Assembly
Sliced avocado
1 cucumber, thinly sliced and seasoned with salt, pepper, and lime juice
1 bunch cilantro
1 bunch scallions, thinly sliced
Minced jalapeño, serrano, and cilantro (mixed together)
Shredded carrot and daikon radish (about 1-2 each) seasoned with rice vinegar, lime juice, salt, and pepper
Kimchi
Cooked short grain rice

Tools 
Steamer basket
Large saucepan 
Grill 
Mixing bowls 
Cutting board 
Knife

DIRECTIONS:

1. To prepare the edamame appetizer, steam the edamame for about 5 minutes (10 minutes for frozen) and toss with the butter, minced garlic, soy sauce, brown sugar, and salt. Enjoy while preparing the remaining ingredients for the poke bowls!
2. For the tuna, season the tuna filets with salt, pepper, and sesame oil. Grill for 2-3 minutes on each side.
3. Slice thinly and garnish with cilantro and thinly sliced scallions.
4. In a small bowl, whisk together the minced garlic, grated ginger, sesame oil, soy sauce, lime juice, cane sugar, and maple syrup.
5. Toss the thinly sliced Maui sweet onion and red onion with about 2 tbsp of the marinade. Set aside.
6. Use about half of the remaining marinade for the vegetables and half for the chicken and beef.
7. Grill the vegetables for about 2-3 minutes per side, until tender.
8. Grill the chicken breasts and/or beef until cooked through.
9. Heat the marinades separately on the stove. Pour the vegetable marinade over the cooked vegetables.
10. Whisk the cornstarch and white wine together until smooth and add to the meat marinade. Simmer until thickened and serve over the chicken and/or beef.
11. To assemble, start with a bowl of rice.
12. Add your protein(s) of choice.
13. Top with whatever toppings you desire and enjoy!