Grilled Korean Galbi Vermicelli Bowls

Sweet and smoky Korean style tablitas served over chilled vermicelli noodles with crisp vegetables, fresh herbs, and a bright sweet spicy sauce.

Yield: 4-6
Prep Time: 25 minutes
Cook Time: 15 minute
Special Equipment: grill

Ingredients

• ⅓ cup fresh lime juice

• 2 tbsp fish sauce

• 2 tbsp rice vinegar

• 3 tbsp brown sugar

• 1 to 2 tsp chili garlic sauce

• 2 cloves garlic, crushed

• ½ tsp fresh ginger, grated

• ¼ tsp toasted sesame oil

  For the Galbi Style Tablitas:

• 2 to 3 lbs beef tablitas

• ¾ cup soy sauce

• ¼ cup brown sugar

• 2 tbsp honey

• 1 Asian pear, grated

• 6 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp sesame oil

• 2 green onions, chopped

• 1 tsp black pepper

  For the Vermicelli Bowls

• 8 oz vermicelli rice noodles

• 1 large cucumber, thinly sliced

• 1 cup shredded lettuce

• 1 cup matchstick carrots

• 1 cup bean sprouts

• Fresh cilantro

• Fresh mint

• Fresh basil

• Lime wedges

• Crushed peanuts

• Sesame seeds

• ¼ cup kewpie mayo

• 1 tbsp sriracha

Directions

1. In a bowl whisk together lime juice, fish sauce, rice vinegar, brown sugar, chili garlic sauce, garlic, ginger, and sesame oil. Set aside.

2. In another bowl whisk together soy sauce, brown sugar, honey, pear, garlic, ginger, sesame oil, green onions, and black pepper.

3. Add tablitas to the marinade, coat well, cover, and refrigerate at least 4 hours or overnight.

4. Cook vermicelli noodles according to package directions, drain, rinse cold, and toss with most of the lime sauce.

5. Prep cucumber, lettuce, carrots, bean sprouts, and herbs.

6. Heat grill or plancha to medium high heat. Grill tablitas 2 to 4 minutes per side until caramelized and slightly charred.

7. Rest meat briefly, then slice between the bones into bite sized pieces.

8. Build bowls with noodles, vegetables, and herbs, then top with tablitas, peanuts, sesame seeds, and lime wedges.

9. Drizzle with remaining sauce and optional spicy drizzle before serving.