Do you like garlic?

eenie meenie

Then you might like this. I cooked a Korean dinner of KalBi for my neices and nephews. I started out with a marinade (a hybrid of recipes from David Rosengarten and CI's) of tons of garlic and ginger with green chiles, scallions, asian pears, soy sauce, rice wine vinegar, honey, peppersorns, sesame oil, and red ginseng.



I experimented using two different cuts of short ribs. The thin cut (1/4 to 1//3 on an inch) flanken and the English cut. I tri-butterflied (made up that word) the English cut so that there was a long thin piece of beef hanging from the bone. (Method is from Steve Raichlen) I pounded and scored both cuts with the back of my knife, then into the marinade.



In the meantime, I made the smearing sauce: Korean bean paste, and Korean red pepper paste, with minced garlic, and rice wine vinegar, and sesame oil. The pastes look and smell digusting (almost like vegemite). It really complimets the meat.




Seared the beef short ribs on high heat until somewhat charred.


Then served by smearing lettuce with the sauce and placing some pickled kimchi, sesame rice , and short rib on the lettuce.



You can make this as spicey as you like.

Bacchus

Splendid looking cook there Rebecca!

Little Steven

Rebecca,

Fermented stuff usually smells bad but there is a flavour explosion! Great looking cook!

Steve

Little Chef

LOL! Must be Korea week!! Nice cook Rebecca!! We will be doing Korean tomorrow night...expecting a chilly night, so the perfect meal coming. We will post it tomorrow. If you like the Korean flavors, this should interest you! Again, nice cook! Like your style...

eenie meenie

Thanks Bacchus, I drank beer with this and gave the kids root beer. What wine would you have suggested for such a robust meal?

eenie meenie

Hi Steven, are you a fan of vegemite? I got rather used to eating it with my Aussie friend.

Little Steven

Rebecca,

Not a real fan but I can work with it. I am very taken by fermented flavours, Fish sauce, shrimp paste, black bean sauce, beer, soy curd. Wonderful ingredients.

Steve

eenie meenie

LC, Thanks for the compliment. I look forward to your post tomoorow. Can't wait to see what you decide to cook. I really like Asian food.

DrZaius

That is fantastic Rebecca, Thanks for sharing.

I love it

Doug in Eggmonton

Another great looking cook with a wonderful lesson. Thanks so much for posting it.

Doug

cookn biker

Rebecca, Rebecca, outstanding cook!!! I bet that was so very good!!

eenie meenie

Thanks Dr. Seuss!

eenie meenie

Doug, beleive me, you wouldn't want to take lessons from me, you might get ptomaine poisoning, or something worse! :side: I've seen your cooks and they are amazing.

eenie meenie

Thanks Molly, I am rather partial to Asian food. I was back out in Colorado last week and the mountains were soooooo nice! By the way, I thought of you Saturday night when I heard Del McCoury and the Boys sing 1952 Vincent Black Lightning!

cookn biker

Whenever you are here please give a ring. You are more than welcomed here.
Ha, funny!!

Doug in Eggmonton

Thanks Rebecca, maybe one day at a fest we can trade food and horror stories.

Doug

Bacchus

I don't even know Rebecca. I often choose a South American Red with grilled meats but Im not really sure what sort of flavor you ended up with there, although Im sure it is great. I would typically drink beer (or iced tea) with Asian food.

Car Wash Mike

You have been holding out on this forum for to long. Very, very nice.
Just talked to Chef Wil, great man with very good ideas.

Mike

Avocados

Excellent cook Rebecca!!! and what a great series of photos to illustrate it as well.

eenie meenie

Thanks Mike, but I've nothing to hold back really......remember, I can't tell my pig anatomy from my beef anatomy! (although I did get an A in human anatomy.....does that count in cooking? mmmmmmm fava beans and chianti) lol.

I have got to dig up Chef Will's addy. I am now taking 3 or 4 nieces and nephews to central and northern Italy. I would like Will's advice on some cooking classes while we are there.

eenie meenie

Thanks Avacodos, it's the best I can do with a point and shoot and poor lighting to boot!

Car Wash Mike

Talked to Wil for over an hour tonight, I know he is willing to help.
Pig=pork.
Beef=cow.
I can't believe I can't get the secret hunting ground for morels. :(

Mike

Avocados

You don't need an expensive camera and fancy lighting because you have something even better.... a good eye for color and composition!!

eenie meenie

You are too kind Avocados!

dhuffjr

I've got a jar of a korean sauce I bought to make some short ribs myself. A lady that goes by the name of piglet made them at the OKC fest.....good stuff.

I'll be shooting you an email soon to get this recipe. Looks like a winner.

Nature Boy

With a large Asian family on the in-law side I really have a special place on my tastebuds for Asian food. Gotta say, Steve, I can't do the fermented shrimp paste (direct Vietnamese translation "rotten shrimp").

Hope all is well brutha.
Chris