- Korean BBQ Kalbi Beef
- Serves 4
- You can find Doenjang and Gochujang paste in some grocery stores, but most Asian stores carry them.
- 1 pound Korean short ribs, LA- or flanken-cut, or a rib eye steak, trimmed and cut thinly into 1/4-inch (2/3-centimeter) slices
- 4 tablespoons soy sauce
- 3 ½ tablespoons dark brown sugar
- 2 ½ tablespoons toasted sesame oil
- 2 teaspoons grated ginger
- 7 to 8 grinds black pepper
- pinch of sea salt or kosher salt
- 3 cloves garlic, grated
- 2 Asian pears or Bartlett pears, peeled and grated on a box grater
- 4 cups cooked medium-grain white rice, for serving
- Green leaf lettuce leaves, for serving
- Ssam Jang Sauce:
- 4 tablespoons Korean fermented soy bean paste (doenjang)
- 3 tablespoons toasted sesame seeds
- 2 tablespoons Korean chile paste (gochujang)
- 2 tablespoons mirin
- 1 ½ teaspoons toasted sesame oil
- 1 clove garlic, grated
- 1 spring onion or scallion, finely chopped
Place the beef in a large resealable plastic bag. Add the soy sauce, brown sugar, sesame oil, ginger, black pepper, salt, garlic and grated pear and massage into the meat well. Chill and let marinate for at least 2 hours or up to overnight.
Heat a grill or grill pan until very hot. Shake off any excess marinade from the meat and grill the beef strips until desired doneness, about 1 ½ minutes each side for medium rare.
Serve immediately with white rice, green leaf lettuce, and Ssam Jang Sauce. Place a small scoop of rice, a smear of Ssam Jang Sauce and a piece of beef into a lettuce leaf. Wrap and enjoy.
Ssam Jang Sauce:
Mix the soy bean paste, sesame seeds, chile paste, mirin, sesame oil, garlic and spring onions together. Transfer to a small bowl and serve with kalbi or other grilled meat.