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Author Notes: I bought the Korean version of Bae Yong Joon's best-selling book, A Journey in Search of Korea's Beauty. I got excited when I found a recipe for Kalbi steak so I decided I would work translating the recipe into English (ahead of the release of Bae's English language version) and also test out the recipe to make sure the ingredients and methods would work in an American kitchen. However, Bae did not include complete steps on how to cook the ribs after they were marinaded so I had to do some trial and error and figure that out myself. —Tamar
Kalbi Steak Marinade
- 4 beef ribs, cut English flanken style
- 1 cup Hyang Sin Jeup juice * instructions below
- 3 tablespoons mirin
- .6 cups sugar
- .3 cups sesame seed oil
- 1 pinch ground black pepper
- Mix all the marinade ingredients in a bowl. Set aside.
Hyang Sin Jeup juice
- .3 cups Korean radish
- .3 cups Korean pear
- .3 cups garlic
- 2 teaspoons ginger
- Pre-boil the ribs for 2-3 minutes in boiling water. Pull them out, allow the ribs to cool down.
- While the ribs are cooling, prepare the Hyang Sin Jeup juice.
- Grate the radish, pear, garlic and ginger. (I did it by hand but a food processor or a juicer will do the job, too). Strain in fine cheese cloth (or a fine mesh strainer). Add to the marinade.
- Once the ribs are cooled, put them in the marinade and marinade them overnight.
- After the ribs have completed marinading, pre-heat the oven to 375F.
- Grill the ribs for about 45 minutes to an hour to get them medium well.
- This recipe was entered in the contest for Your Best Short Ribs
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