Thursday, June 10, 2010
Kalbi (Korean BBQ Beef Short Ribs)
I would like to apologize for the lack of posts during the last couple of weeks. Being nine months pregnant, trying to basically do anything at this point requires a lot of will power. It basically takes it completely out of me. It has come to a point that I actually have many recipes set aside for theme nights, which I simply cannot bring myself to make. I finally decided I could not put it off anymore and decided to go with a Korean theme. Again, my sous chefs definitely had to put in their efforts, and even then, I found myself keeling over the sink a couple of times to relieve the pressure in my hips, as well as needing to take a seat a couple of times.
Hubby loves short ribs, which is why I decided to try out this recipe. I think that I would actually add more soda the next time to tenderize the meat a little more. I also think that grilling it outside on the barbecue would be even better. I did however love the use of the grated asian pear though. I might add more of that next time too.
adapted from Rasa Malaysia
3 lbs. Short Ribs
1 Asian Pear
1 cup Soy Sauce
1 cup Citrus Soda (I used Sprite)
1 tbsp. freshly grated Ginger
1/4 cup Sesame Oil
3 cloves Garlic (minced)
2 tbsp. Sesame Seeds
1/4 tsp. Red Pepper Flakes
1/4 cup Green Onion (minced)
In a large bowl, rinse spare ribs and drain.
Grate the flesh of an Asian pear and half of an onion over the ribs. Add soy sauce, the citrus soda, ginger, sesame oil, garlic, sesame seeds, red pepper flakes, green onion to the ribs. Add water to cover, then stir marinade and make sure ribs are all soaking. Cover the bowl and refrigerate at least 30 minutes (overnight if possible).
Heat a grill to medium high heat. Use tongs to place ribs on the grill and cook for 3 to 4 minutes each side. Garnish with sesame seeds if desired and serve with rice.