After scouring Yonge Street for a dinner, I finally settled on having some Korean BBQ. What you have here is beef short ribs that are marinated over night and then quickly grilled over high heat to give you a slightly smoky, sweet and spicy serving of beef that’s best eaten with chopsticks or your hands.
I remember reading Ruth’s post on Korean BBQ and I knew it was time to try my hand at this fantastic beef dish.
Drawing from deep into the bookmarked abyss of recipes, I tried out the marinade as provided by Jen Lee, as shown on Bobby Flay’s Boy Meets Grill.
Now allow me to go on a brief tangent on trying out a recipe from a foreign cuisine. If you’re going to test/try a recipe…may I suggest going to the source or a trusted person in that cuisine?
If I’m looking for THE Italian recipe…I seek a recipe from an Italian. Same goes for Greek food. Does some bloke who’s spent six weeks in Greece and has been brought up eating watercress sandwiches really have a perspective on Greek food?
In the case of Korean BBQ, even a Top Chef like Bobby Flay stepped aside and allowed Jen Lee (Korean gal) to show him the basics of Korean food and some great “mothership” recipes.
I’ve done the same here.
Korean BBQ’s best know dish is Kalbi (pronounced Galbi) and it uses the cut known as beef short ribs.
The easiest route to finding this cut to visit your local Asian market. They aren’t that expensive and one should find them for, at the most $2/lb. When buying these short ribs, look for a lean cut of beef and buy about 8-10 lbs. if serving a family or as part of a party. There’s some bones in there and although they look like alot, you’ll be surprised at how quickly they are eaten!
When I ate the Kalbi at the Korean restaurant…I had a food epiphany and I knew at that moment that I was, er HAD to try and emulate them at home.
This recipe is bang on and although I won’t go through the trouble of making all the accompanying Korean sides…Kalbi will surely make future appearances at summer grill.
A few notes about the recipe: marinate overnight to get the full effect of the flavours and give the meat sufficient time to marinate. As for the pear, you’re using the Asian pear here, looks like a light-brown skinned apple but tastes like a mild pear. Finally, these beef short ribs come thin sliced and have been marinated so, 2-3 minutes per side over a highly heated grill works best.
How do I describe the flavour of these short ribs? How about tender, succulent, sweet, savory from the Soy, spicy from the black and red pepper (paprika). If you like a little more heat, squeeze some Sriracha Sauce into the marinade and always….taste & adjust your marinade before adding the meat into the mix but do include the 7-UP…it’s a must.
Korean BBQ, I love you!
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