Prep Time: 25 minutes
Yield: 2 servings
When conjuring up the idea of a classic sports bars, food offerings tend to be that of the ribs and chicken variety. Real Sports Bar is here to prove this isn’t always the case. There, exec chef Matthew Sullivan, known for stints on Chopped Canada and Top Chef Canada, spins out fare like the Korean Power Bowl. This filling dish boasts a medley of grains and veg, with heat from kimchi and gochujang sauce, crunch from almonds and, of course, beef short ribs for that necessary meat element.
Chef Sullivan has travelled aplenty and staged in restaurants across the globe, including some branded with those covetable stars from Mr. Michelin. While he never made it to South Korea, he loves cooking Korean food and is oft found dining at his favourite restaurant — a Korean spot — with his wife.
The Power Bowl came about when chef sought out a healthier menu pick that wouldn’t leave diners feeling hungry during the year’s colder months. Chef opted to add Korean flavours to a tried and true bowl recipe, jazzing it up. “The Korean flavours came in when I replaced pickled cucumbers with kimchi — it worked really well,” he says. “After that I switched the marinade on the beef and added the gochujang sauce.”
Despite being served in a sports bar environment, the dish has gone over really well. “It’s damn tasty!” Sullivan says. “Also, people seem to be watching what they eat a lot more now.”
Here’s how to make chef Matthew Sullivan’s Korean Power Bowl from Real Sports Bar:
Korean Power Bowl
- 6 ounces Miami cut beef short ribs
- 3 ounces edamame beans
- 3 ounces kimchi (bonus points if you make it yourself)
- 3 ounces zucchini, cut into coins
- 3 ounces sweet potato, cut into large dice
- ¼ cup cooked quinoa
- ¼ cup cooked black rice
- ¼ cup cooked brown rice
- Handful pickled ginger, chopped
- 1 ounce broccoli sprouts
- Small handful toasted almonds
- 2 ounces bulgogi sauce (more bonus points if you make it yourself)
- 1 ounce gochujang
- 1 ounce soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 2 tablespoons sherry vinegar
- Start by marinating your beef in the bulgogi sauce. Let the beef sit in the marinade for a minimum of 3 hours and a max of 24.
- Preheat oven to 450°. Cut the sweet potato into a large dice and and roast for an hour or until soft. Cut the zucchini into coins and roast in the oven for 30 minutes.
- Toast the almonds in a pan.
- Blanche edamame in simmering, lightly salted water. Shell and set aside.
- Make the gochujang sauce, mixing together the gochujang paste, soy, sesame oil, fish sauce and vinegar.
- Cook the black rice, brown rice and quinoa separately. Mix together with pickled ginger and set aside.
- Right before you are ready to serve, sear the beef in very hot pan.
- Use the picture as a guide for how to plate, tucking the ingredient beside each other to make a colourful bowl.