Kalbi, at home

I don't know what made me want to try Korean bbq at home, but I did. At the Buford Highway Farmers Market, they have Angus beef short ribs, already cut in the way that it's perfect for Korean bbq. Of course, I hardly know if it's worth it at home! The meat was $20 and it's about that much at the restaurant where you get all the fixin's. Anyhow, here is my tale:

I took a recipe I found online from a trusted source -- savory sweet life -- and put it together in a gallon-sized freezer bag and then added the beef. I marinated it overnight, turning it once in the morning. When I got home from work, I was afraid some of the rolled up meat wasn't getting its fair share of marinade, so I stretched them out and covered them with the marinade in a pan. It smelled awesome.

I cut up the beef with kitchen shears like they do at the restaurant. I've learned two things. 1) It's more thinly cut at the restaurant. 2) Keep the pieces small or they get tough. All in all, the meat at the restaurant is better and easier to eat. But mine was tasty, too.

Josh picked out this Korean spicy sauce that I have to admit I don't want to use because the second ingredient is high fructose corn syrup, not to mention I don't think it's the right stuff because it's more syrupy than saucy and no little pepper bits in it. But anyway, the label clearly is warning me of something... but I don't know what.

I put together the sesame oil mixture we like plus some kind-of-spicy scallions. We picked up a jar of good kimchi at BHFM. So here is what dinner looked like on the plate.

And then putting together a lettuce leaf of it for eating! The lettuce leaves were all home-grown!