Korean BBQ Short Ribs and Kimchi
Kalbi (or Galbi) is the traditional Korean short rib barbecue. The trick to attaining maximum flavor is marinating the ribs over several days. I recommend marinating for no less than 3 and no more than 5 days. Serve with Kimchi (recipe follows)
1 1/2 cups soy sauce
3/4 cup white sugar
1/4 cup sesame oil
1 head of garlic, minced
1 white onion, chopped
3 large green onions, chopped
1/2 tsp red pepper flakes
5 lbs beef short-ribs
Mix soy sauce and sugar until sugar is dissolved. Add sesame oil and whisk vigorously until incorporated. mix in the remaining ingredients. Place the ribs in a large non-reactive container or ziploc bag, and cover with the marinade. Rotate the marinade and ribs every 12 hours to ensure uniform coverage.
Broiling: place ribs in oven with broiler set on high. Broil just until edges are black and crispy, about 12-15 minutes.
grilling: place ribs over high heat, turning only once, about 2-3 mintes per side.
1 large Napa Cabbage
1 cup kosher salt
1 head of garlic, finely minced
one 2-inch piece of fresh ginger, peeled and minced
1/4 cup fish sauce
1/3 cup chili paste or 1/2 cup Korean chili powder
1 bunch green onions, cut into 1-inch lengths
1 tablespoon sugar
Slice the cabbage in half lengthwise, then finely slice it again, starting at the tip and moving towards the root. You should end up with thin strips of cabbage that resemble confetti streamers. Place the cabbage in the bowl and sprinkle generously with the kosher salt, mixing as you go to ensure proper coverage. Cover and let stand for 1 hour.
Mix all the other ingredients together in a separate bowl.
The cabbage will have released quite a bit of liquid. Drain the cabbage and squeeze it dry. Rinse under cold water, and repeat. Add the rest of the ingredients and mix thoroughly.
Cover, and let stand at room temperature for 2-3 days. Once it starts to get a little bubbly around the edges, you can refrigerate it.