1. To prepare the short ribs, in a large bowl, whisk together the soy sauce, sesame oil, garlic, brown sugar, and sesame seeds. Add the short ribs and toss to coat. Let stand at room temperature for 30 minutes, or cover and refrigerate up to overnight.

2. In a large nonstick frying pan over medium-high heat, warm the sesame oil. Add the rice and pack it down in an even layer. Cook without stirring until the rice browns and crisps, about 10 minutes, rotating the pan and adjusting the heat as needed to prevent burning. Transfer to a bowl; set aside.

3. Wipe out the pan if necessary, then warm the canola oil over medium heat. Add the garlic and ginger and cook, stirring frequently, until crisp and brown, about 3 minutes. Using a slotted spoon, transfer the garlic and ginger to a paper towel–lined plate and set aside. Add the spinach to the pan and cook, stirring frequently, until wilted, about 3 minutes. Transfer the spinach to a bowl, season with salt, and set aside. 

4. Heat a grill pan over medium-high heat. Place the short ribs on the pan and cook until browned on both sides, about 3 minutes per side. Transfer to a cutting board, cover loosely with aluminum foil, and let rest for 5 minutes. Cut into slices between the bones, or trim off the line of bones and then slice the meat across the grain.

5. To serve, divide the rice among 4 bowls. Top each with short ribs, spinach, kimchi-zucchini slaw, and a fried egg. Garnish with the garlic and ginger. Serve gochujang, (a Korean condiment made from red chiles, glutinous rice, and fermented soybeans) alongside.

This recipe is excerpted from One Bowl Meals Cookbook by Willams Sonoma Test Kitchen (Weldon Owen, 2017).