We hear a bunch these days about Korean food being the next big thing. I even used that title once for those silly, cheap Examiner folks I wrote for a short while. NPR called Kalbi a hard habit to break. There's the Kogi Korean taco truck (which you can follow on Twitter!) Kogi had the Dinner Party Download guys salivating on air.
The salty-sweet combination and grilled goodness is irresistable. It's also ridiculously easy to do at home.
I had a packet of Kimchee from the Fancy Food show, some Koda Farms rice (see Featured Sponsor above, right), and some gorgeous boneless shortribs from DiLuigi's. This was dinner for two for about $10.
Short ribs are very flavorful. Korean style Kalbi are usually sliced across the bone, very thinly. You are presented with a strip of meat which you gingerly pick up with chopsticks and gnaw off the little oval slivers of bone.
Or, you can use boneless ribs as we did. I wound up slicing these in half so we could grill them quickly. Before serving, we sliced into bit-sized pieces.
Leather District Gourmet's “Kalbi”
- Short ribs (we had a little over 1.5 lbs boneless)
- 1.5 TBSP Garlic minced, or mashed
- 2 tsp. ginger, grated
- 1/2 C Tamari
- 1/4 C Mirin
- scant 1/4 C sesame oil
- 1-2 tsp hot sesame oil
- scant 1/4 C brown sugar
- sesame seeds for garnish
- scallions, sliced
Mix marinade to dissolve sugar, add beef. Cover and marinate for at least 30 minutes or up to overnight.
Grill over coals if possible. Alternately, use indoor grill or grill pan. Brush oil on grill, place meat on grill, leave it be to get grill marks.
Flip and grill to preferred doneness.
These were grilled to just medium-rare.
Serve with rice and kimchee, steam some spinach and drizzle with sesame seeds.