Last month a good friend of ours welcomed us into her home and treated us with homemade Korean BBQ. It was so fresh and delicious that everyone gluttonously overate and had to be rolled out at the end of the evening. We definitely weren't leaving that night without the recipe for the beef short ribs.
Korean Beef Short Ribs (kalbi or galbi)
serves 6-8
INGREDIENTS:
4 lbs beef short ribs
1 head Romaine or butter lettuce, washed and leaves kept whole
1 cucumber, julienned
Marinade:
1 cup soy sauce
1 cup water
1/2 cup sugar
1 Asian pear, peeled and grated (can substitute any other pear)
1 onion, grated
6-8 garlic cloves, minced
2 tbsp rice wine vinegar
2 tbsp Mirin or other sweet rice wine
METHOD:
1. Combine and mix all the ingredients for the marinade in a large glass measuring cup. Use half the amount of water if using low sodium soy sauce.
2. Place the beef in a large shallow casserole dish. Pour the marinade over and make sure to coat each piece evenly. Cover with plastic wrap and chill in the fridge for 2 hours or overnight.
3. Grill on the BBQ, under the broiler, or in a large frying pan to desired doneness. Remove the beef to a serving plate and let rest 5 minutes.
4. Serve with lettuce, cucumber, steamed rice, Kimchi and various Korean side dishes (available from Korean grocery stores) as desired.
