Korean Kalbi

Name: Korean Kalbi
Yield: makes 6 servings
Ingredients: 1 1/2 cups soy sauce; 1/4 cup sugar; 1/4 cup toasted sesame oil; 12 garlic cloves, chopped; 1 heaping tablespoon chopped fresh ginger; 6 green onions, sliced; 4 to 5 pounds beef short ribs or chuck flanken-style ribs; Toasted sesame seeds (see page 67); Iceberg lettuce cups, cooked white rice, kimchi, chopped jalapeño peppers, sliced green onions, and fresh cilantro sprigs

January 24, 2012

Korean kalbi is soy-marinated chuck flanken-style beef ribs grilled quickly and eaten with rice wrapped in crisp lettuce leaves. Our cheater kalbi uses the same soy-based marinade, but is cooked as a stew in the slow cooker. We usually swap the traditional flanken ribs for regular beef short ribs, which have larger bones that fall right out, leaving a nice pile of shredded meat. Short ribs are also easier for us to find. Set the table taco-style with iceberg lettuce cups for shells. Along with the meat, stuff the lettuce shells with Korean kimchi, white rice, green onions, and hot peppers. We throw in some fresh cilantro, too.

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