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High Calorie Rice Lunch: Kalbi Plate Lunch with Macaroni Salad Recipe

Name: High Calorie Rice Lunch: Kalbi Plate Lunch with Macaroni Salad Recipe
Total time: 70 min
Yield: 560 g
Ingredients: beef short ribs, cross-cut (flanken-style) 2 lbs; cooked white rice 4 cups; elbow macaroni 2 cups; mayonnaise 1 cup; carrot, shredded 0.5 cup; green onion, thinly sliced 0.25 cup; soy sauce 0.75 cup; brown sugar 0.5 cup; garlic, minced 3 cloves; fresh ginger, grated 1 tbsp; sesame oil 1 tbsp; rice vinegar 2 tsp; black pepper 0.5 tsp; salt 0.5 tsp

Hawaiian plate lunch vibes — sweet kalbi ribs, rice, macaroni salad on the side. This high calorie lunch is island comfort food at its most authentic.

Cook 70 min Difficulty NORMAL 1,100 kcal

#mediterranean

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Ingredients

Main ingredients

beef short ribs, cross-cut (flanken-style) 2 lbs
cooked white rice 4 cups
elbow macaroni 2 cups
mayonnaise 1 cup
carrot, shredded 0.5 cup
green onion, thinly sliced 0.25 cup

Seasonings/Sauce

soy sauce 0.75 cup
brown sugar 0.5 cup
garlic, minced 3 cloves
fresh ginger, grated 1 tbsp
sesame oil 1 tbsp
rice vinegar 2 tsp
black pepper 0.5 tsp
salt 0.5 tsp

Nutrition summary

Carbohydrates 125 g 45%

Protein 36 g 13%

Fat 49 g 40%

Serving size 560g

Cooking steps

1

In a large bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper. Whisk well to dissolve the sugar and form the kalbi marinade.
2

Place beef short ribs in a sealable bag or non-metal container and pour in the marinade, ensuring all pieces are coated. Marinate in the refrigerator for at least 2 hours (up to overnight) for deep flavor.
3

Cook elbow macaroni in boiling salted water until just tender, about 7-8 minutes. Drain and rinse under cold water to stop the cooking. Let cool completely.
4

In a mixing bowl, toss cooled macaroni with mayonnaise, shredded carrot, green onion, rice vinegar, and salt until creamy. Chill in the refrigerator for at least 30 minutes to meld flavors.
5

Preheat a grill or grill pan over medium-high heat. Shake excess marinade from ribs and grill for 2-3 minutes per side, watching for caramelization but avoiding burnt sugar. Baste with reserved marinade and flip as needed for even charring.
6

Scoop 1 cup of cooked white rice onto each plate. Arrange a portion of grilled kalbi alongside the rice, and add a generous mound of macaroni salad. Serve immediately while ribs are hot and glossy.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The centerpiece of this dish is the beef short ribs, marinated in a sweet-savory blend of soy sauce, brown sugar, garlic, and ginger. Their flavor defines the classic Hawaiian kalbi experience, supported by the creamy macaroni salad and white rice.

Q. How should I grill the kalbi ribs for best flavor?

Preheat your grill to medium-high heat and cook the short ribs 2–3 minutes per side. The goal is deep caramelization without burning the sugar in the marinade—watch for sizzling edges and a glossy finish, flipping as needed.

Q. How do I keep the macaroni salad creamy and not dry?

Cool the cooked macaroni completely before mixing with mayonnaise and vegetables. This step prevents the pasta from absorbing too much dressing. Chill the salad at least 30 minutes before serving for best texture.

Q. What is the calorie and macronutrient breakdown per serving?

Each serving is about 1100 kcal, provides 36g protein, 125g carbs, and 49g fat. Carbohydrates make up 45% of calories, protein 13%, and fat 40%, making this a high-calorie, balanced plate lunch.

Q. How does this plate lunch fit into different dietary styles?

Given its balance of rice, protein, and vegetables, this kalbi plate lunch aligns best with Mediterranean-inspired eating but is not vegetarian, low-carb, or keto. It’s designed for comfort and energy, not calorie restriction.

High Calorie Rice Lunch: Kalbi Plate Lunch with Macaroni Salad Recipe

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