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Chef Rhodello Nuval - Korean Kalbi

  • 4 pounds beef short ribs
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 5 green onions, chopped
  • 1/4 cup dry sherry
  • 1/2 cup soy sauce
  • 3 tablespoons sesame oil
  • 1/4 cup brown sugar, packed
  • fresh cracked pepper
  • 1 tablespoon peanut oil
  • 2-1/2 cups water

  • The Marinade:
    Trim the ribs of excess fat. In a container or plastic bag large enough to hold the ribs, mix together the garlic, ginger, green onions, 3 tablespoons of the sesame seeds, sherry, soy sauce, sesame oil, brown sugar and a generous grating of pepper. Add the ribs and coat thoroughly with the marinade. Refrigerate for at least 5 hours, preferably overnight.

    The Sprouts:
    Scald the bean sprouts in:
    1/2 cup boiling salt water, drain and mix with
    1 tsp salt
    1 tsp sesame oil
    1 tsp green onion
    and 1/2 tsp garlic
    Beef Kalbi

    The Product:
    Preheat grill at high to create score marks.

    Cook the ribs on any grill (outdoor, indoor, or cast iron grill) at medium heat.

    In a fry pan or pot, stir in the marinade and the water. Bring the mixture to a boil, then simmer, with the lid slightly ajar, for 1-1/2 hours, stirring occasionally. To finish the dish, remove the lid and boil until the sauce gets a syrup-like consistency. Serve the ribs with the glazed sauce.

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