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1
For the pineapple soy-glazed short ribs: Combine the pineapple juice, lemon-lime soda, mushroom soy sauce, rice wine vinegar, lemon juice, brown sugar, honey, garlic, sesame oil and sriracha in a medium mixing bowl.
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2
Add the ribs and marinate for 20 minutes at room temperature.
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3
Heat a grill pan over high heat.
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4
Strain the short ribs, reserving the marinade.
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5
Cook the ribs on the grill pan until dark caramelized grill marks appear, about 1 1/2 minutes on each side.
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6
Cut the ribs in between each bone to create square pieces.
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7
Strain the reserved marinade through a fine mesh strainer and cook in a saute pan over high heat until reduced by half, about 6 minutes.
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8
Set aside for serving.
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9
For the fried rice: Add the jasmine rice and 3 cups of water to a medium saucepot.
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10
Bring to a boil, cover, reduce the heat to medium low and let simmer until cooked, about 15 minutes.
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11
Heat a saute pan over high heat.
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12
Add the sesame oil, carrots and onions and cook until caramelized and dark brown.
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13
Add the garlic and cook until dark brown.
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14
Add the soy sauce and cook, scraping up the bits from the bottom of the pan, until the soy sauce is reduced by half.
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15
Add the kimchi and eggs and cook, stirring occasionally, until the eggs are scrambled and fluffy.
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16
Add the scallions and peas.
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17
For the kimchi slaw: Combine the red cabbage, green cabbage, kimchi, rice wine vinegar, honey, mayonnaise and black sesame seeds in a medium bowl, using your hands to mix the ingredients until evenly distributed.
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18
Leave the mix out until ready to plate.
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19
Strain out excess liquid before serving.
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20
To serve, spoon the fried rice on each plate in a 4-by-1-by-1/2-inch line.
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21
Layer 4 to 5 short ribs on top of the fried rice in a cascading fashion.
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22
Top the meat with the strained slaw.
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23
Finish with a drizzle of reduced marinade and sprinkle with some sesame seeds and scallions.
