Two Sensational Korean Recipes
Korean Kal-Bi Barbecue Beef Short Ribs
Ingredients
10 lbs beef short rib (Kal Bi)
For the marinade
1 cup soy sauce
1/2 cup sugar
1/2 cup Sprite or 7-up
1/2 cup cooking wine (mirin)
3 table spoons minced garlic
1/3 cup dark sesame seed oil
Preparation
Wash the kalbi one by one from running cold water and put into the colander to drain off all of the water. Mean time, whisk all of the marinating sauce in a medium bowl.
If the Kal Bi is too thick or you like them to be soft, make them flat using the kitchen hammer, taking care not to make them too thin, otherwise they will overcook easily.
Dip the Kalbi one by one into the marinating sauce and take it out and keep in the flat container with cover.
Refrigerate about 4 hours or over night, the longer, the better. (time to time, turn Kalbi occasionally so that all marinade is evenly coated the meat).
Remove ribs from the marinade and discard the marinade.
On the grill, medium high heat, cook 5-10 mins per side until desired doneness is reached. (You can bake them in the oven at 375 degrees about 20 - 30 mins.)
Korean Pork Strips
Ingredients
2 cloves garlic, minced/crushed
1 (2 5/8 ounce) jar sesame seeds
1/2 cup reduced sodium soy sauce
3 tablespoons sugar
2 tablespoons onion flakes
1 teaspoon ginger, chopped
1 1/2 lbs pork tenderloins, cut lenghtwise in half
Directions
Preheat oven to 400 degrees.
Add all ingredients to ziplock bag, shake to mix, and marinate pork for 5 min, or up to 3 hours.
Spray 9x13 baking dish with cooking spray, then place pork in dish, pouring marinade over pork.
Bake 30-35 minutes.
Cut pork into thin slices before serving.
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