korean bbq trial

i can’t remember what inspired me, but the weather was supposed to be in the 80s this weekend so we could bbq, and since i was working this weekend as well, korean bbq, which could be prepared ahead of time, sounded like a good idea.

i had a recipe saved in my email sent to me from one of my good korean friends.  but as she doesn’t cook, she had never made the recipe sent to her from another friend.  i planned to try out he recipe, until i started reading the ingredient list.  3 cups of sugar for half a cup of soy sauce???  how could that be right?!

so i started my search for a better recipe that would call for a sugar paste as a marinade.  most recipes had the same basic components:  soy sauce, garlic, Asian pear and sesame oil.  the component adding sweetness varied.  i took my old korean roommate’s advice who said that her mom’s secret was a can of 7-up to tenderize the meat and add sweetness.

i got short ribs from the korean market and prepared the marinade the night before to optimize flavor.  we brought the meat over to my brother-in-law’s house to prepare dinner for the busy new parents.

i was pretty happy with the results.  slightly sweet and savory.  the meat was tender and aromatic.  i made a homemade soy-based dipping sauce and two veggie side dishes to go along with the hot white rice.

KALBI

Short Ribs:  3-4 pounds

Marinade:

1 large Asian pear

8 cloves garlic

1 thumb-sized pice of garlic

1/2 onion

3/4 cup soy sauce

3/4 cup 7-Up

2 tbsp brown sugar

1 tbsp honey

a generous drizzling sesame oil

3 green onions, sliced

In the food processor, place the Asian pear garlic, onion and ginger and process until a puree is produced

Pour the contents into a 9X13 baking dish.  Add the remaining ingredients and stir gently to combine

Add the short ribs, cover and refrigerate for at least a few hours, ideally overnight

Remove the ribs from the fridge and grill for just a few minutes, and enjoy!

SOY DIPPING SAUCE

3 tbsp soybean paste

1-2 tbsp chili paste

1 clove garlic, finely minced

1 tbsp honey

1 tbsp sesame oil

Combine ingredients and stir until smooth, tasting along the way to get the perfect balance of salty, spicy and slightly sweet

MARINATED CUCUMBERS

Combine:

5-6 small Persian cucumbers, cut into chunks

1 green onion, thinly sliced on the bias

3/4 tsp salt

2 tsp Korean chili powder

1 tsp vinegar

1 tsp honey

SIMPLE BEAN SPROUTS

bean sprouts, blanched and cooled in an ice bath

salt

sesame oil

Back Home

After almost a one month hiatus, I’m back on the computer again!  I just came home from travelling around SE Asia, primarily Vietnam, with B.  It was an insightful trip, being that it was the first time B had been back to Vietnam since his family left the country after the fall of Saigon.  B was very young and has no recollection of living there, but I know that he felt a connection with the people and surroundings there.

Although I am still quite jet-lagged and am now overcoming some sort of cold, I am revitalized and ready to go back to my normal life.  I picked up a new cookbook on Penang cuisine during my travels and I am on a mission to find some good Vietnamese and Chinese cookbooks.  I’m looking for one with good photos and most importantly-authentic.  Anyone out there have some suggestions?

More to come on our Asian travels…