So I know I have already posted this recipe for Kalbi (Korean BBQ Beef Short Ribs) in My Favorite Recipes of 2009, but I couldn't resist making these kalbi last night as part of my all-Asian Chinese New Year week menu. I guess that brings the tally to 1 Thai meal, 1 Vietnamese meal, 1 Japanese meal, 2 Chinese meals (one with Japanese influences). This menu has traveled all over Asia!
What I love most about the kalbi is how sweet and tender they are. Marinating your short ribs overnight in the fridge after rubbing them with brown sugar is definitely the way to go. The Korean-Style Romaine are a lovely accompaniment to the kalbi. It was slightly spicy and tasted wonderfully of garlic, ginger and sesame oil. We made both for a dinner party last night and served them with white rice, and store-bought kimchi. You know your dinner party was a success when you go to clean up at the end of the night and there is absolutely nothing left but bones to throw in the trash.
Recipes after the jump!
Kalbi (Korean BBQ Beef Short Ribs)
Grill it with Bobby Flay
5 lbs Korean style beef short ribs (flanken)
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tbsp garlic, minced
2 tbsp Asian sesame oil
1/4 tsp pepper
2 green onions, thinly sliced
Sprinkle brown sugar over beef and rub it in to coat evenly. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large freezer bag. Add marinade, press out excess air from bags and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate overnight (or for at least 4 hours). Heat grill to medium-high. Drain excess marinade from beef. Grill short ribs, turning once, to desired doneness, about 3-4 minutes per side. Garnish with scallions.
Serve with rice and kimchi.
1 heart of romaine
1 teaspoon chopped garlic
1/2 teaspoon grated peeled ginger
1/4 teaspoon coarse Korean hot red-pepper flakes
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
2 teaspoons water
1 teaspoon sesame seeds, toasted
Cut romaine crosswise into 2-inch pieces and put in a bowl.
Cook garlic, ginger, and red-pepper flakes in sesame oil in a small heavy skillet over medium-low heat, stirring, until garlic begins to sizzle, about 30 seconds. Stir in soy sauce and water and bring to a boil. Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes.
**Cooks' notes: Romaine can be made 1 day ahead and chilled. Bring to room temperature before serving.