Korean BBQ
We made it--Yancey's done with his probationary firefighter year, and that means one thing--Korean BBQ (of course). We had a big party up at Yancey's mom's house and, predictably, I started bawling when I gathered everyone around for a toast. Bawling because I'm proud of Yancey, because I'm relieved our family has health insurance, and because I really, really love all the people who were sharing the room with us. (I think I might have been bawling because I saw a photo of oil-covered dolphins in the Gulf, too, but it had to come out sometime. Any chance for catharsis around here.)
I ordered 15 pounds of flanken-style short ribs from Bob's Quality Meats. When I went to pick up the meat, the place was PACKED with Memorial Day revelers, but that didn't affect the cheery, speedy service I got. I've noticed there's a growing trend toward more neighborhood butchers. It's about time. But Bob's will always be the best in my book.
"Kalbi" refers to marinated short ribs which are usually cut across the bone into thin slices and grilled. The essential marinade has lots of surface area to penetrate, the meat cooks really quickly, and the hot meat is often eaten with a lettuce leaf wrapped around it and a sprinkling of sesame salt or Korean chile paste. Is your mouth watering yet? I've often thought of it as the ultimate party food, and that proved true again this weekend. Though I made lots of other things, several people at the party reported ONLY eating meat, standing over the platter or grabbing them hot off the grill. And everywhere I looked, people were licking their fingers.
I didn't spend all my time in the kitchen, though. Went down to the beach with Wyatt and Yancey, got to take a long walk by myself. All weekend long, I couldn't stop thinking about a photo I saw of the BP CEO walking along the beaches in Louisiana. I know lots of people hate him right now, but I feel strange compassion toward him. Ungodly executive bonuses and our own unstoppable consumption aside, this is the time for leadership. So much depends on it.
Korean Barbecued Short Ribs with Sesame Salt
Serves six (if you're lucky). This is the recipe from Food and Wine that I've been using forever. This marinade is totally amazing and, because the meat is sliced so thin, the meat really takes on the flavors. Don't let the links to the sesame salt and chili condiments intimidate you--both take just a second, but I'm lazy and didn't feel like listing the recipes. I think a lot of people at the party didn't bother at all with the lettuce and condiments, and you don't need to, either.
Marinated Meat
1/2 cup soy sauce
1/4 cup Korean rice wine or mirin
1/4 cup pineapple juice
2 tablespoons sugar
2 tablespoons sesame seeds
3 tablespoons chopped garlic
1/4 cup chopped scallions
1/4 cup minced onion
1 tablespoon finely grated fresh ginger
1 small Asian pear, cut into 1-inch chunks
3 tablespoons Asian sesame oil
2 teaspoons coarsely ground Korean red chile (gocho karu)
2 teaspoons freshly ground black pepper
4 pounds meaty flanken-style short ribs (see Note)
Accompaniments
1 head red-leaf lettuce, separated into leaves
Sesame Salt
Korean Chili Sauce
MARINATE THE MEAT: Combine all of the marinade ingredients in a food processor and puree; transfer to a bowl. Add the ribs and let marinate at room temperature for at least 3 hours or refrigerate overnight.
Light a grill or preheat the broiler. Remove the ribs from the marinade and shake off any excess. Grill or broil the ribs until cooked through, about 5 minutes per side. Serve the short ribs with the accompaniments and let diners wrap their own meat.
Note: Kalbi is available pre-cut at Korean markets (or Bobs!), both on and off the bone. Flanken-style, or L.A. cut, short ribs are sliced 1/2 inch thick across 3 ribs (this is what I used).
June 2, 2010
Reader Comments (13)
Again--we must be on the same nap time, sit ourselves down time. Hectic afternoon for myself (no just 30 minutes of fits & rage and not from me). Nice to see a new post and with such delicious food. I think I'm completely loving meat right now, so this one is a must try.
And bawl as much as you like when it comes to Yancey--I think I'm the same way with Ben. We know a good thing when we have it and a good husband & friend is the tops. Congrats Yancey (and the rest of the MK clan) for enduring through this first year.
Ahhh, this is perfect! I'm currently living in South Korea and eating this food all the time, but don't know how to make it. So excited to share this with family and friends when I get home!
OK you guys, trust me I know what I'm talking about, these were the best damn ribs I have ever eaten, bar none.
If I had made them, I wouldn't have been as modest as Sarah, I would have horded the recipe, and made people pay a ransom to get it.
It's all I ate all night, stalked the leftovers, and boosted Sarah's culinary confidence, by bragging about them all night.
I think you get the point.
They were indeed enhanced, by the best crowd of people you could ever put in a room at one time.
So here's to Yancey yet more time,
I couldn't ask for a better son-in-law, husband for my daughter or father for my grand kids!
Cheers!!!!
You rock, mfm!! Just remember, the apple doesn't fall far from the tree! I like the way your family celebrates pretty much everything! And I will try the ribs, too!
Congratulations to each one of you, and I'll be making the ribs. (The Whole McGlocklin Clan is gathering this summer!) What a wonderful family you are to get to be connected in ANY way with! Nice going, Yancey, Sarah, Wyatt, and Loretta!
hi amber!!!
i saw you walk away with a bag of ribs!! fun sharing some scotch with you too. :)
sarah, don't discount that chile sauce. emmett and i were dipping our chips in it! and, those ribs were beyond perfection. but the company was what was worth every cent. you have every reason to praise and tear up about what this all means. we love you all SOOOO much.
Sarah,
You are talking me into making these ribs, and I never make Asian dishes.....
question: Can I substitute and Asian pear w/ another kind of pear, and also same goes for the Korean chili.
Don't want to have to go to different markets for each item.
Any suggestions?
This is my main dish for 4th of July!
Thank you!
Stacey
to Stacey snacks- It would be ok to substitute the pear (though I know you can get them at Wal-Mart) however, I would really not recommend substituting the chili. Korean chili is what makes korean food distinctive. Search around, or order it online. There are online shops of korean food available in the US. I'm in Korea right now and absolutely love going for galbi and love making it at home as well. Definitely worth the search for korean chili as it makes a difference! yummy, yummy, yummy!
Wow, Stacey. You're a planner :)
Yes, you can substitute another another pear. Bosc works well. My friends Korean mother-in-law puts kiwi in hers. Marinades are very forgiving. If you don't have access to the coarse cut Korean chili, just use chili flakes and lower the amount a bit.
Hi Bethany! Thanks again for telling me about this blog!
Thank you Deb and Sarah for your suggestions, I am not a Walmart shopper, but I live close enough to NYC, so I am sure I can find the Korean chili, as well as the special pear!
Stacey