Walking through Whole Foods the other day they had these delicious looking thick cut boneless short ribs and I couldn’t pass up the chance to make Kalbi. Korean style marinated Kalbi is pretty amazing stuff  as it is, but I decided to pair it with some spicy wasabi fried rice.


The Kalbi Marinade

1/2 cup soy

1/8 cup mirin

1/4 white sugar

1 clove garlic (grated)

1 tps ginger (grated)

2 scallions (diced)

1 tps sesame oil

1/2 small onion (sliced)

Mix everything throughly and set aside. Slice the short rib against the grain thinly and set in the marinade. Allow the meat to marinate at least 30 minutes. Depending on the thickness you can go longer in the marinade. These will get salty the longer they sit.KBmarinade1KBbeefKBbeef2


Wasabi Fried Rice

1 cup cooked and cooled long grain rice

1/3 cup onion (fine dice)

1/2 cup bok choy (large dice and leafs separated from stem)

1/4 scallion (diced)

1 tps wasabi paste

1/2 tsp ginger (grated)

1 tps canola oil

Have everything ready to go before you begin cooking this dish. As with a lot of Chinese style food this is cooked on high heat with minimal cook time. Preheat a nonstick skillet or wok over high heat. Add 1 tps of canola oil. When its sizzling, but not smoking add the onion, bok choy stems and ginger. Sauté ~30 seconds.WFR1 Add the rice and wasabi. Mix vigorously then add the bok choy leaves and scallion. WFR3Season with salt and pepper. Sauté another minute and take off the heat.


Take the Kalbi out of the marinade and set a side. Preheat a cast-iron grill pan over high heat. Kalbi MarinadeBrush with canola oil then grill the meat in small batches ~20 seconds a side for medium rare or longer if your beef was cut thicker.KalbiReduce the marinating liquid in a separate pan and sauce over the finished meat.


 

 

Brandon

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