>> Friday, June 7, 2013
For me, it has been expressed through my enjoyment of food, whereas for others its fashion, lifestyle, photography, etc. In the end, each post still involves time and energy, of which many are already lacking in. I for one am usually tired from a long stressful day and work, so it’s often difficult trying to refocus my thoughts and formulate them in to a blog post. People ask me why do it then....well my blogs help me relieve that tension, by allowing me to articulate how I feel about a topic that I’m truly passionate about.
Many who aren’t bloggers don’t seem to understand that we don’t do it for the perks or for exposure, but more so to share our thoughts and ideas with others around the world. My blog is truly a place where I cay put myself out there, maybe be judged by others, but it’s my own. Here is where I experiment with not only my recipes, but with the way I express myself with words. All I can do is hope that people who are reading it or following my recipes enjoy the results, which is what occurred recently when I ventured outside of the box and attempted to cook Korean cuisine.
Korean Kalbi Shortribs Recipe
4 pounds Korean style beef short ribs (you can always find these at T&T in Calgary)
1/2 cup brown sugar
1 cup low sodium soy sauce
1/2 cup water
1/4 cup rice wine (can be found at most Chinese supermarkets including Superstore)
1 small onion, peeled
1 small Asian pear, peeled and seeds removed
5 cloves garlic
2 tbsp dark sesame oil
1/4 tsp black pepper
1 tsp salt
In a large mixing bowl, add the short ribs and sprinkle the brown sugar to evenly coat each short rib. Set aside while preparing marinade
In a small bowl, combine low sodium soy sauce, water, rice wine, sesame oil, pepper and salt
Grate the onion, Asian pear and garlic cloves in to the marinade
Pour the marinade over the short ribs and make sure each short rib is coated
Transfer the short ribs in to 2 large freezer bags and place in the fridge
Remember to rotate the bags at least once or twice to ensure each rib is evenly coated
Let it marinate overnight
When ready to grill, heat the BBQ to medium hot or set the oven to 475ºF (I personally prefer the grill because it gives the short ribs the smokiness that makes it true Korean Kalbi, but for those that don’t have a grill, the oven works just fine, I would suggest maybe searing it as well as another option)
Drain the excess marinade in to a small pot and place on grill (3-4 mins per side) or in oven (approx. 15 mins)
Heat the pot of leftover marinade on the stove top on medium heat until it slightly reduces.
Remove the short ribs from grill or oven, pour sauce on top and serve.
Makes 4 servings
2 tbsp gochujang (Korean hot pepper paste, can be found at T&T or Korean grocery stores)
1 stalk green onion, chopped
1 clove garlic, minced
1/4 cup onion, diced
2 tsp honey
2 tsp sesame seeds (toasted is optional, it provides and additional flavour kick)
2 tsp sesame oil
In a small bowl, add in all the ingredients.
Mix well until everything is combined.
The sauce can be served with rice, on top of the above short ribs or other Korean style BBQ meat! It’s also a great dipping sauce for hot pot!