Friday, April 20, 2012

Kalbi beef

The most recent wedding that Mike and I attended was for a Korean couple, and the food which followed the ceremony was absolutely to die for.  Now before you yell and scream about the soda being included, I was assured that it has become totally traditional and acceptable to use it.  Don't argue with me...argue with them!

When I made it at home, we had the shortribs with Thai Basil Rice and Chinese-Style Green Beans.

Kalbi Beef (Korean Shortribs)

1/2 c soy sauce
1 Asian pear, grated
4 cloves of garlic, minced
1/2 onion, grated
1 T grated fresh ginger
2 T brown sugar
1 T honey
2 T toasted sesame seeds
2 T toasted sesame oil
1 T cayenne pepper flakes
2 green onions, white and green thinly sliced
16 oz lemon-lime soda, like Sprite

4 lbs short ribs

Bacon grease or olive oil
Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for 4 hours or more.

Set oven to 325.  Remove ribs from the dish and place it in the oven to begin heating.  Brown the ribs in the bacon fat or olive oil in a large skillet, turning as they brown.  Return them to the baking dish when browned and cover it tightly with foil.  

Bake for 90 minutes at 325; reduce heat to 250°F and bake for another 2 hours or until ribs are fork tender, basting occasionally.

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