Korean Ssam bar barbecued kalbi beef
2
- Prep Time10 mins
- Total Time20 mins
- Makes6 servings
Photo, Erik Putz.
Ingredients
2 kg Korean beef ribs, (L.A.-style)
5 large garlic cloves, chopped
1 onion, chopped
1/2 cup soy sauce
1/2 cup water
1/2 Asian pear, peeled and grated
1/2 cup sake or rice wine
1/4 cup granulated sugar
2 tbsp honey
2 tbsp sesame oil
2 tsp minced ginger
3/4 tsp pepper
2 bunches green onions
2 1/2 tbsp toasted sesame seeds
Instructions
COVER ribs with ice-cold water in a large bowl; let sit for 1 hr. Drain and pat dry, then transfer to a shallow pan or resealable bag.
WHIRL garlic, onion, soy, water, pear, rice wine, sugar, honey, oil, ginger and pepper in a food processor until smooth. Pour over ribs and massage marinade into ribs with fingertips. Cover with plastic wrap and refrigerate for at least 4 hr or up to 24 hr, flipping ribs occasionally for even marination.
REMOVE ribs from refrigerator 20 min before grilling. Preheat barbecue to medium-high. Remove ribs from marinade and reserve the marinade. Oil grill, then cook ribs, brushing once with marinade, lid closed, until grill marks form, 4 to 5 min per side. Add green onions to grill 1 min before taking ribs off.
TRANSFER to a platter and sprinkle with sesame seeds. Using kitchen scissors, snip between bones and cut into small pieces. Serve with grilled onions, perilla leaves and Ssamjang dipping sauce.
Chatelaine Quickies: Gourmet corn on the cob
Nutrition (per serving)
Calories 537, Protein 44g, Carbohydrates 8g, Fat 37g, Fibre 1g, Sodium 422mg.
Excellent source of vitamin B6.
Kitchen Tip: Ssam means “wrap” in Korean. We like using perilla leaves or tender baby red-leaf lettuce for our wraps.
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