Korean Barbecue Beef, Marinade 2 |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 pound beef short ribs, cut for kalbi (see tips, below) |
2 tablespoons brown sugar |
2 tablespoons soy sauce |
2 teaspoons sesame oil |
2 teaspoons crushed garlic |
1 tablespoon rice wine (sake) |
pinch of black pepper |
1/2 piece of fresh kiwi, juiced in a blender |
Directions:
1. 1. Distribute the sugar evenly on the beef short ribs by sprinkling it on each piece. Allow beef to sit for 10 minutes.
2. 2. In a bowl, mix together soy sauce, sesame oil, garlic, sake, and black pepper. Put aside.
3. 3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the sauce and mix. Allow the beef to marinate for 2 hours before barbecuing.
4. Restaurateur Jenny Kwak shares her tips with Epicurious: Kalbi and its sister dish bulgogi are the staple barbecued beef dishes of Korean cuisine. Both recipes use similar marinades; kalbi is made from short rib meat that's sliced 1/4-inch thick including the bone, while bulgogi uses thinner slices of rib eye that are sandwiched with rice and sauce in a lettuce leaf. For the marinade, use pure toasted (Asian) sesame oil. This is a dark liquid, not the raw oil sold in health food stores and some supermarkets. This dish is traditionally grilled over a wood fire. For tips on this process, check out Steven Raichlen's guide to grilling.
5. From Dok Suni: Recipes from My Mother's Korean Kitchen by Jenny Kwak and Liz Fried Copyright ©1998 by the author. Reprinted by permission of St. Martin's Press, LLC
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