Short Rib and Kimchi Quinoa Bowls

Any meat will do, but leftovers from these Guinness Braised Short Ribs works great in this recipe.

Cook Time 25 minutes


  • 1 cup quinoa raw, rinsed
  • 1 cup short rib meat shredded
  • 1 bunch broccolini or Chinese broccoli
  • 1/2 english cucumber seedless, sliced thin
  • 2 large eggs
  • 1/4 cup kimchi
  • salt
  • pepper
  • olive oil
  • sesame seeds optional
  • chili garlic sauce optional
  • lime wedges optional


  1. Quinoa: Combine rinsed quinoa and 1 and 1/2 cups water in a pot. Bring to a boil, cover and reduce heat to a simmer. Cook for about 10-15 minutes until quinoa is cooked. Remove from heat, fluff with a fork and let sit for 5 more minutes.
  2. Broccolini: While the quinoa is cooking, bring water to bowl in another sauce pan. Trim stems off broccolini and cook in the boiling water for 2 minutes. Drain water from pan, add about 1/2 tablespoon olive oil, salt and pepper, and sauté the broccolini on low heat for about 2 more minutes.
  3. Leftover Short Ribs: In a large skillet, heat leftover shredded short rib meat over medium-high heat until cooked through.

  4. Eggs: In the same large skillet, heat 1-2 tablespoons olive oil on medium-high heat. Crack eggs on either side of the skillet and fry for about 2 minutes or until desired doneness.
  5. Assemble bowls: Place quinoa first in each bowl, then top with broccolini, cucumbers, kimchi, short rib meat, and egg. Garnish with sesame seeds, chili garlic sauce and a lime wedge.