Kalbi (Korean Style BBQ Short Ribs)

Recipe courtesy of Korean Seoul Jung Barbeque at the Waikiki Resort Hotel

• 3 lbs Short Ribs

• Special Sauce

  • 6 cups soy sauce

  • 18 cups pure water OR beef stock

  • 100g green onions

  • 1 whole round onion

  • 2 cloves garlic

  • 1 whole pear

  • 1 whole apple

  • ½ can pineapple (canned)

  • 2 cups malt or corn syrup

  • 2 cups brown or black sugar

  • 1.5 cups sesame oil

  • 2 cups Mirin (seasoned sake)

  • 2 cups sake or cooking red wine

Put ingredients 1-10 in a pot and boil at high degree. Once boiling, reduce fire to medium and simmer until all ingredients become tender. Remove the vegetables only and let sauce cool completely to room temperature.

Add sesame oil, Mirin, and sake/red wine. Add 3 pounds of Short Ribs in the sauce individually, one-by-one. Keep ribs & sauce marinated for at least 6 hours.

Once the meat changes color to black (same as soy sauce), it is ready to be cooked.

Korean Pork Bulgogi

Recipe provided by Songja Yoo (from Korean Cuisine Club)

• 1 lb (450g) very thinly sliced pork, any cut

• 1/2 large onion, sliced

• 3 tablespoon Korean chili paste

• 1 tablespoon soy sauce

• 1 tablespoon sugar& agave syrup

• 2 cloves garlic, ginger finely minced

• 1 tablespoon toasted sesame seeds

• 1 tablespoon corn syrup, optional

In a small mixing bowl combine chili paste with all ingredients. In a large mixing bowl combine pork with the sauce, and mix well to coat all the pork slices with the sauce evenly. Drizzle 1 Tbsp oil to the skillet and bring it over medium-high heat. Place pork over the skillet and add the sliced onion on top. When they sizzle, start tossing everything to cook evenly all the way or until the pork is fully cooked and onions are soft, about 3-5 minutes.

Serve hot with a bowl of rice.

Kim-Chee Bibim-Guksoo

• Somen noodles

• Egg

• Kim-chee

• Nori

• Minced garlic

• Green onions

• Cucumber

• Agave or Sugar

• Radish

• Korean hot pepper paste

• Mem-mi soy sauce

• Sesame seed leaf

• Sesame oil

• Pepper

Chop kim-chee into bite sizes. Slice cucumbers and radish. Add chopped kim-chee, minced garlic, sugar, hot pepper paste, sesame oil, and sesame seeds to a mixing bowl. Add the somen noodles in a boiling hot water pot and wait for 2.5 minutes until somen noodles are well cooked. After it is cooked, rinse it with cold water. Combine the noodles with the vegetables and toss everything until the noodles are evenly coated with the sauce. Taste and adjust the seasoning to taste, if necessary. Garnish with your choice of the optional vegetables and serve cold.