Monday, March 29, 2010

Korean Style Barbecue

I have blogged before about the fact that I purchase my beef in bulk from a local farmer. I purchase Piedmontese Beef,which is range fed and free roaming. This beef is naturally lean and cooks much faster than typical beef. I have absolutely loved this beef, and have had great success with it. I will say however, that I had a bit of an issue with the short ribs last time I cooked them....yes I have issues with food...pretty regularly. When I cooked them last time, I braised them with wine, carrots, celery, onion (you get the idea), and they were not super tender and they lacked in taste...they were just boring. So, for the last couple of months, every time I have looked in the freezer and have seen the other package of short ribs, I have pretty much pretended they were not there.
I remembered having short ribs at a Korean restaurant, and just loved I thought I would try to recreate those flavors.
Kalbi or galbi is a Korean dish made with marinated short ribs. The marinade usually consists of soy sauce, sugar and garlic. This dish is a slight variation on the traditional version. Instead of marinading the ribs, they are slow cooked in the sauce. It is very similar a barbecue sauce. If you would rather, you can marinade the ribs in the sauce for 24 hours and then grill them on medium heat for an hour. The results are not as fall off the bone tender, but the marinade does make them flavorful and tender. If you do choose to prepare them the traditional way, be sure to cook the marinade down to a thick barbecue to serve along side.

Tonight's short ribs were served with garlic mashed red potatoes and honey wasabi glazed peas and carrots....deeelish.

8 short ribs
3 Tablespoons vegetable oil
1 cup onion chopped
3 garlic cloves, minced
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup brown sugar
1/2 cup ketchup
1/4 cup orange juice
3 tablespoons garlic, minced
1/4 cup bell pepper, chopped
1 teaspoon black pepper
1 teaspoon chili pepper flakes
1 teaspoon salt

In a heavy skillet, brown the ribs in the vegetable oil. Meanwhile, combine the remaining ingredients in a bowl.
Place Ribs in a crock pot, and pour the sauce over them. Cook on Medium high for four hours. Ribs should be tender. The only issue I have with crock pot cooking, is that the juice tends to be a bit excessive for me, and because there is sesame oil in the marinade it does have an oil skim on the top.However, the ribs come out very tender and flavorful.
Typically, when you order Kalbi, it is rolled up in a crisp lettuce leaf with some rice, like a taco, with kimchi on the side.


Shamrocks and Shenanigans said...

Oooh these look delish!!!

bonnie said...

wow looks so tasty..I love the flavors