Kalbi

I really like Korean barbecue. But the place that we go to is in Duluth and I know that Josh doesn't like driving all the way up there... even though it's worth it. :) So when I want Korean barbecue, I think I'm going to start having to make it myself.

I recently bought a bunch of cookbooks including Kimchi Chronicles and Momofuku. The funniest part is that although I look up recipes I want to make, I often end up going with a recipe that I find online instead.

We bought Angus meat from Buford Highway and takes the short rib and cuts it in a way so it's relatively thin (but not as thin as at the restaurant). Last time, I marinated them as is, but then I worried that they weren't getting marinated properly so I had to marinate them in a pan -- one more thing to wash. :(

So this time, I cut the rib up into smaller sections. The freezer bag marination worked great. And speaking of the marinade, I went with another one this time, one that I found on NPR's site. Apparently, marinades are sweetened for the American palate. The recipe we used last time called for 3/4 cup of sugar and the one I went with goes with 1/4. It was a real winner.

So anyway, after an overnight marinade, I drained the meat and grilled them on the grill pan for about a minute on each side.

After the meat was cooked, I sliced it thinly because I remember how tough it was last time. It was awesome.

I also made the scallion salad from Kimchi Chronicles which was pretty spot on, I think. I also put together the sesame oil with salt and pepper to swipe the meat in.

This was a pretty sweet dinner. I bought organic leaf lettuce from Buford Highway. I also found a recipe for Mu Ssam, but I had to wait to locate apple vinegar and they need to marinate for a few days. The good thing is that they last nearly forever so hopefully it will keep other meals quick and frequent.