Wednesday June 12, 2013

Bibimbapish  with Short Ribs sliced and marinated in Nama Soyu, Oyster Sauce, Garlic, Ginger, Lime Juice, Fish Sauce, Black Pepper, Sesame Oil, Tomato Paste, White Miso then Seared served over Jasmin Rice with Roasted Corn & Nopales with Togarashi, Carrot Kimchee, Peru Peppers, and Spring Onion, Shiso, Mint, Cilantro, Parsley sauce