Galby Shortrib Rice Bowl on the Shichirin Grill

Marinate the shortribs in the Galby marinade and add 1 tbsp salt. Massage in well. At least 8 hours in advance, but can also be 1 or 2 nights in the fridge.

Cook the poke bowl rice according to the packaging.

Meanwhile cut the cucumber into thin strips and the spring onion into rings.

Once the rice is cooked, drain it well and mix in the rice vinegar and salt, then set aside until we need the rice.

Now grill the shortrib directly over the coals until nicely coloured, then take it off the BBQ.

Now fry the four eggs and keep the yolks whole.

Divide the rice between 4 bowls. To taste, drizzle the crispy chilli oil over the rice.

Now divide the rest: cucumber, spring onion, kimchi and carrot.

Cut the shortribs between each bone so you have smaller pieces and divide them between the bowls. Now place a fried egg in the middle of each bowl.

Place some ginger on each egg. Garnish them all with sesame seeds and the poke sprinkles. Enjoy.