Kalbi Beef

This is hardly a recipe, but it’s so good it’s worth sharing.  Andrew loves Kalbi beef and we have been trying to make a good marinade at home that would bring the same flavours but never quite got it right. Until this one. The interesting thing for me is that I always though a Kalbi marinade had to have a fruit in it, normally an Asian pear. The day I made this marinade, I didn’t have any Asian pear at home or any other fruit that I thought would be  a good substitute, so I just omitted it. It turned out better than any other. It smells so good when it’s grilling that even I wanted to have some. I decided to marinate a portobello mushroom but that didn’t go very well, I think the flavour of the mushroom didn’t match the marinade, but I am not giving it up, I plan to try it on tofu next.  As far as meat is concerned, I used Korean short beef and flank steak so far. Both were excellent, according to Andrew.

 

Kalbi Beef Recipe:

makes marinade for 1 lb of beef

You will need:

1/2 cup of soy sauce

1/4 cup of brown sugar

1 tablespoon of sesame oil

3 cloves of garlic, minced

1/2 of a medium yellow onion, finely chopped

3 large green onions, sliced

1 pound of Korean short ribs

 

Whisk all ingredients for the marinade in a bowl. Add the meat and transfer to a plastic bag. Marinate for 24 hours in the fridge.

Remove meat from the bag and grill it in the BBQ until done. Discard the marinade.

Serve it with white rice.