Wednesday, February 15, 2017

Kalbi aka Korean Short Ribs

Kalbi aka Korean Short Ribs


 2lb LA cut beef ribs* 
4 garlic cloves
1 in knob of ginger
1 Asian pear, peeled and chopped**
1/2C soy sauce
1/4C brown sugar 
2T rice vinegar
2T Mirin***
5 green onions
2T sesame oil
1/4 t salt
1/4 t pepper

Add all ingredients except beef and to a blender or food processor.  Whiz it up until it's fairly smooth.  Taste for seasoning and adjust if necessary by adding more S&P, soy or sugar.  It should be sweet but also savory, if it's too sweet add more soy.  

Add marinade to meat in a large resealable bag.  Allow to marinate on the counter for an hour or overnight up to a couple of days in the fridge.  When you're ready, heat up a grill to smoking and grill a couple of minutes per side until the sauce is beautifully sticky and the meat is cooked to desired done-ness.  Serve with rice, lettuce, veggies, kim chee and siracha.  We like to eat this in wrap style - rice, sriracha and meat all wrapped up in a lettuce leaf.

* Also called flank ribs, found in Korean or Asian supermarkets.  Some conventional grocers or Hispanic stores carry these too - just make sure to get them unseasoned.
** Granny Smith apple or green pears work too 
*** Rice wine, found in international section of most grocery stores.  If you can't find it, just leave it out (my MIL has been known to sub Sprite)

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