My first boss was Korean. She taught me a lot when I started out in a French coutour shop in New York. She was my first business mentor and she also introduced me to Korean cooking. When I entered the "real working world", I used to meet her every Wednesday evening at a little Korean place in Korean town on 30th street to talk over my week. With my moves through the years, we lost touch. I thought of her often, wondering where she is now. Every time I made Korean food, I thought of her. This is a recipe from her. Thanks Dawn.
Korean ribs are usually cooked table side. I have a the grill top and stove for the whole experience, however it would get the house a bit smoky. I prefer to grill the meat outside or in a grill pan on the stove. I tested this batch on a grill pan and cooked the rest outside. The recipe is for a single batch. I made a double here. The ribs also freeze very well.
Kalbi - Korean BBQ beef short ribs
3 lbs beef sliced short ribs. Try to get the ribs from a Korean grocer, trimmed and sliced perfectly for grilling, not too thick and not too thin, about 1/4"
2 tbsp chopped garlic, about 4 cloves.
1/2 tsp grated ginger
1/4 cup brown sugar
1/2 cup Mirin
1/2 cup Shoyu
1/2 sliced onion
2 Green onion, chopped
Pepper to taste
Place the ribs in the large bowl. Drizzle with sake, garlic and ginger
To cook: Preheat the grill or a grill pan
Grill meat to desired doneness. I like it well done.
Traditionally, the bone pieces will be returned to the grill and cook till crisped. Many Asian love to have the meat bone with beer.
To serve: wrap a piece the meat in a piece of lettuce, you can add a piece of kim chee, grilled garlic piece with the meat. Enjoy as a lettuce wrap. I don't make kim chee, I would pick up a few variety from our local Korean grocer - Dong Yang Oriental Foods.
Serve 6 as an entree.
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