Kalbi
This recipe is basically identical to beef bulgogi, except with kalbi instead of bulgogi. Generally speaking, unless you're cooking over a grill of some sort, I would recommend that recipe over this (or use boneless short rib). The bone makes it hard to sear uniformly, and the connective tissue around the bone remains pretty tough. Regardless though, still very delicious.
Active Time: 20 min
Total Time: 2 hr 30 min
Ingredients
> kalbi (1 lb)
> neutral oil
> green onion
> sesame seeds
Marinade:
> soy sauce (2 tbsp)
> brown sugar (1 tbsp)
> sesame oil (1 tbsp)
> garlic (2 cloves, minced)
> ginger (1 tsp, minced)
> pear (1/3 small, peeled + grated)
> gochujang (2 tsp)
Instructions
1. Mix together all the marinade ingredients, and add to a plastic bag with the kalbi. Push out as much air as possible and ensure the beef is evenly coated with the marinade. Place in the fridge for at least two hours, ideally overnight. Flip once or twice in the middle to ensure even marination.
2. Remove kalbi from the bag and pat mostly dry with a paper towel.
3. Heat neutral oil over high heat in a grill pan or heavy-bottom skillet. Working in batches if needed, add kalbi to the pan in a single layer and cook, flipping once, until charred and cooked through. This should take around 2 minutes per side.
4. Serve immediately with thinly sliced green onions and sesame seeds.
Notes/Tips:
> Making the marinade is even easier with a blender -- simply add everything in and blend. No need to mince garlic/ginger or grate pear!
> There are various recommendations for the fruit to add in the marinade -- pear, apple, kiwi, pineapple are all good options to add a bit of sweetness and brightness.
> Make sure to wash the pan you used to sear the meat as soon as you're done cooking. It's probably not good practice to immediately douse a hot pan with cold water, but it'll make it infinitely easier to clean the pan. Burnt marinade is very difficult to get off the pan once it's cooled and stuck.