I probably order Kalbi over 75% of the time I go to a Korean restaurant. The flavour is unmistakably delicious. It should come as no surprise that eventually I would want to make my own. Although I kept the flavour roughly familiar, I decided that it would be interesting to play with the texture. I cut thicker slices of the short rib as opposed to the traditionally thin cuts found in the Korean version and braised them to achieve a melting texture. For 7 lbs of short rib I just added the following together as both the marinade and the braising liquid:
- 1.5 cups soy sauce
- 2 cups brown sugar
- 750 ml mirin (rice wine)
- 2 large grated apples
- 2 large grated onions
- 4 tablespoons sesame oil
After 24 hours submerged in the marinade and 2 more hours in a light simmer, the short ribs start to fall off the bone. This made plating quite difficult.
With the short ribs having a Korean flavour to them I decided to go with an asian starch. Taro root can be prepared similarly to potatoes which ultimately is what I ended up doing. With the richness of the short ribs and the heaviness from the mashed taro, I felt that the dish would do well with something crunchy and acidic.
This is where the carrot, cucumber, and shallot pickles come in. Together, the pickles, taro, and short ribs create a cycle of salivation when eaten together that make you want more and more. 1lb of short ribs per person and nobody left dinner satisfied.
I finish the plate by spooning over some of the braising liquid as well as some green onion.