Those who know me know that I LOVE Korean food! When I worked in restaurants a bunch of us from the kitchen would take the trek to a 24 hour Korean tofu place after work…the image of a bunch of chefs chowing down on amazing amounts of tofu soup, rice, seaweed, bean sprouts, bulgogi, fried fish and beer at 1 in the morning…I’m sure they’d never seen anything like it! I love those memories and I still eat at the many Korean restaurants that surround my neighborhood. I love Kalbi Ribs and decided to make some with a seaweed salad side. I paired it with a side of steamed rice, kim chee and of course some delicious Korean beer! (I bought the kim chee at my local asian market as making kim chee takes about 2 months….I’ll post that project at a later date). Here I’m posting a quick and delicious Korean dinner that I make often when I want Korean food, but just want to hang out at home. I grilled the ribs outside, but during the winter I use my indoor grill pan…either way works great!! The seaweed salad is so easy you’ll be surprised, and it is chock full of vitamins….so healthy for you!! I’m sure that you’ll be as addicted to this as soon as you eat it…..Enjoy!!!!
5 pounds Korean style beef short ribs*
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)
Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients.
Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as “flanken,” refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.
3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
red pepper flakes
1 teaspoon finely grated ginger
1/2 teaspoon minced garlic
2 scallions, thinly sliced
1/4 cup shredded carrot
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seeds, toasted
Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
Beijos and Tchau!