Kalbi is one of those staples that is always comforting and popular, but can require lots of time to marinate so you can't always make it on the fly. I threw caution to the wind and let it sit for about 2 hours rather than overnight, and the flavors gelled perfectly. This recipe for kalbi is simple and straight-forward, and easy to add your own touches to. I used boneless chuck short ribs bought bulk from Costco, sliced to about 1/4 inch across and cut into quarters on the length of the strip. In addition to the sliced yellow onion, I chopped up some green onions from the garden. A stove top grill is the perfect way to cook this up when it's too cold for the outside grill. Yum!
Tuesday, March 8, 2011
Kalbi
Kalbi is one of those staples that is always comforting and popular, but can require lots of time to marinate so you can't always make it on the fly. I threw caution to the wind and let it sit for about 2 hours rather than overnight, and the flavors gelled perfectly. This recipe for kalbi is simple and straight-forward, and easy to add your own touches to. I used boneless chuck short ribs bought bulk from Costco, sliced to about 1/4 inch across and cut into quarters on the length of the strip. In addition to the sliced yellow onion, I chopped up some green onions from the garden. A stove top grill is the perfect way to cook this up when it's too cold for the outside grill. Yum!
Subscribe to:
Posts (Atom)