Wednesday, March 3, 2010
Kal Bi (Korean BBQ Beef Short Ribs)
When my father-in –law retired he took a Korean cooking class and we are all grateful for his ambition. Trust me this is the best Kal Bi recipe you will ever make or eat! The secret is placing the sugar directly on the meat so it can absorb the sweet layer of flavor on it’s own.
My notes to you...
I have tried to cheat and mix the sugar into the marinade but its not the same. In fact it becomes a completely different product that is boring and not balanced.
As you read through the recipe remember; sugar first and oil just before cooking. I felt the need to mention this because I have added the oil to the marinade by accident and that doesn’t work.
My husband is a BBQ king who will fire up a bbq in the snow so I have never run into the problem of not having one available. But my daughter is not as adventurous and said that this can be done in your oven under the broiler. So get your oven or bbq fired up and marinate your meat.
KAL BI (Korean BBQ Beef Short Ribs)
3 pounds short ribs, thinly sliced (it is referred to as flanken style)
1/3 cup sugar
1/3 cup Kikkoman soy sauce
1/3 cup water
¼ cup green onions, minced (about 5 sprigs)
2 Tblsp. sesame seeds, toasted (see note)
½ tsp. black pepper
1 Tblsp. garlic, minced
ADD JUST BEFORE COOKING
2 Tblsp. sesame oil
2 Tblsp. oil
Lay the short ribs in a single layer on a sheet pan. Sprinkle ½ the sugar on one side, flip and sprinkle the other half on the other side and let sit for 15 - 20 minutes.
If you have a blender, place all the marinade ingredients in to the blender. Mix until garlic and green onions are chopped fine. If you don’t have a blender, hand mince all the ingredients and mix. Pour ½ over the meat evenly, flip the meat and pour the other half over the other side. Let sit for at least an hour or overnight. Turn them when you think about it so they will marinate evenly.
Just before cooking mix the oils together and drizzle evenly over the meat. Turn to coat and cook.
NOTE: Toast sesame seeds in a dry pan on med heat tossing occasionally and watching so they don’t burn. You will be able to see as well as smell when they are done.
MORE KOREAN RECIPES
SPICY KOREAN BEEF SOUP
BEAN SPROUT NAMUL
MORE BEEF RECIPES
DAVE'S FCD BLACK BEAN & SIRLOIN CHILI
HAMBURGER STEAK WITH BROWN GRAVY AND ONIONS
HAWAIIAN STYLE BEEF STEW
MARINATED FLANK STEAK
CORNED BEEF HASH
at 9:01 PM