Friday, May 29, 2015

Krazy for Kalbi

Wow, I've been away from food blogging for way too long!  Well, I'm back and I've got great recipes and food to share with you.

Korean BBQ has become more popular across the country and there aren't many out there who don't like beef kalbi (ribs).  Dale and I love these savory slabs of goodness.  The cut of meat that I usually use is called L.A. Kalbi style (easily identified by the cross cuts of beef short ribs).  It's not traditional but the most common cut for these BBQ'd morsels and a lot of grocery stores carry these. 

I was given a fantastic and authentic Korean kalbi (Thanks, Chris Yi!) marinade recipe and it took me a long time to get around to making it, but I finally did and loved it.

Authentic Korean Kalbi Marinade
Serves about 4 to 6

1 large Korean pear, peeled, cored, and cut up (if you can't find these you can use 2 Bosch or Anjou pears)
1 large white onion, peeled and cut into chunks
1 small can of canned pineapple slices (four rings) and juice
30 cloves of fresh garlic (more or less if you want)
1 cup soy sauce
1/2 cup brown sugar (you can go up to 1 cup if you want it sweeter)
1/2 cup water
1 Tbl. black pepper, ground
2 Tbls. sesame oil
1 Tbl. peanut oil (optional)
2 lbs. L.A. style cut beef spare ribs

Soak meat in cold water for 20 minutes and rinse with cold water several times until water runs clear.  Lay meat out in a non-reactive dish (glass or plastic).  I like to stand my slabs-o-beef on edge so the meat is upright and the marinade can surround it.  Puree all of the other ingredients in a food processor or blender until all is well blended.  It will be thick like runny apple sauce.  Do not dilute. The idea is to coat the meat to tenderize and flavor it.

Pour the marinade on the meat.  Place a piece of plastic wrap over and press to the surface to keep the air from the meat.  Let sit for at least 48 hours in the refrigerator.  You can move the meat around after the first day to ensure that all of the meat is coated.  Don't be tempted to marinade your meat longer as it could turn mushy.  That's not very tasty now is it?

Remove ribs from marinade and cook on hot grill or Korean BBQ grill and cut up with scissors to serve. I usually keep one bone in each piece.  Serve with hot white rice, lettuce leaves (to make wraps), and a variety of Korean kimchis and side dishes.

These are great to put in a Crock Pot and take to a potluck with a rice cooker full of rice.  Believe me, you won't have any leftovers! 

맛있게 드세요! Enjoy your meal!

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