Ingredients
- 1 pound Korean short ribs, LA- or flanken-cut, or perhaps a rib eye steak, trimmed and cut thinly into 1/4-inch (2/3-centimeter) slices
- 4 tablespoons soy sauce
- 3 1/2 tablespoons brownish sugar
- 2 1/2 tablespoons toasted sesame oil
- 2 teaspoons grated ginger root
- 7 to eight grinds pepper
- Good pinch of ocean salt or kosher salt
- 3 cloves garlic clove, grated
- 2 semi-hard sweet pears, for example Barlett, or 1 Asian pear, peeled and grated on the box grater
- Cooked medium-grain white-colored grain, for serving
- Eco-friendly leaf lettuce leaves, for serving
- Ssam Jang Sauce, recipe follows
- Sesame leaves (perilla), for serving, optional
SSAM JANG SAUCE:
- 4 1/2 tablespoons Korean fermented soy bean paste (doenjang)
- 3 tablespoons toasted sesame seeds
- 2 tablespoons Korean chile paste (gochujang)
- 2 tablespoons mirin
- 1 1/2 teaspoons toasted sesame oil
- 1 clove garlic clove, grated
- 1 spring onion or scallion, finely chopped
Directions
Put the beef inside a large resealable plastic bag. Add some soy sauce, brown sugar, sesame oil, ginger root, pepper, salt, garlic clove and grated pear and massage in to the meat well. Chill and let marinate not less than 2 hrs or as much as overnight.
Heat a grill or grill pan until hot. Get rid of any excess marinade in the meat and grill the beef strips until preferred doneness, about thirty seconds both sides for rare.
Serve immediately with white-colored grain, eco-friendly leaf lettuce, Ssam Jang Sauce and sesame leaves if using. Convey a small scoop of grain, a smear of Ssam Jang Sauce and a bit of beef right into a lettuce leaf. Wrap and revel in.
Mix the soy bean paste, sesame seeds, chile paste, mirin, sesame oil, garlic clove and spring onions together. Transfer to some normal size bowl and serve with kalbi or any other grilled meat.
Notes
LA- or flanken-cut short ribs are ribs which are reduce slices over the bone. If you're serving the meat with bones still attached, trim the strip of bones off, then snip the meat into bite-size pieces with kitchen shears. Gnaw around the bones just like a true Korean.