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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Kalbi recipe - worth cooking again

hayhonkerhayhonker Posts: 576
edited November -1 in EggHead Forum
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<p />This recipe came from a Koren friend of ours. You can really experiment with the sweetener. Anything from brown sugar, to honey, to chocolate, etc. I used Sprite tonight and the result was fabulous.[p]1 1/2 cups low salt soy sauce
1/4 cup sugar (white, or turbinado)
1/4 cup Sprite
1/4 cup sesame oil
3 Tbs vegetable oil
1 Tbs Tsunami Spin
10 cloves crushed garlic
6 scallions, roughly chopped. Remove ball ends.
4 pounds Korean short ribs. aka English cut.
2 Tbs sesame seeds[p]Combine everything and marinade meat for 4 hours or longer. You can actually freeze it and thaw in a few months.
Heat egg to 550 and stand back when you start laying the meat on. It will begin to flame up. Hurry and get the top closed.
Cook for three minutes.
Shut bottom vent and open the daisy wheel. Open dome and flip meat over. The idea is to quench the fire so you can turn the meat easily.
Let the meat cook for 5 minutes with the bottom vent closed.
Remove meat and serve with rice, veggies, or anything else that suits your fancy.[p]I did wokked asparagus/onion/pinapple (recipe found on The Naked Whiz's site) and a couple ears of corn grilled in husk with butter and Raging River.[p]
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Was a great meal to close out the weekend. Also had enough leftover to foodsaver for another day.[p]
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