August 11, 2010


I got an email yesterday morning about the new burger at PYT: Korean BBQ Shortrib Burger.

We made an unbelievably juicy burger out of one hundred percent short ribs, marinated in Korean BBQ sauce. Topped with Kimchi and asian spicy mayo on the bun. The burger is served with fries & exra spicy mayo for dipping.


I love Korean food and I love love love Korean shortribs (kalbi). I can't wait to try this! In the meantime, I'm thinking that its time to make some kalbi at home using my favorite recipe:

1 1/2 cups lite soy sauce
1/4 cup white sugar
1/4 cup sesame oil
3 tablespoons vegetable oil
8-10 cloves of fresh garlic, crushed
6 large green onions, chopped roughly
4 pounds Korean-style short ribs *
Toasted sesame seeds
Combine the soy sauce, sugar, sesame oil and corn oil in a large mixing bowl. Add garlic and green onion and stir together. Put short ribs into large sealable freezer bag (you may need two). Pour marinade into bag and turn bag over several times to ensure all meat pieces are covered. Refrigerate for at least four hours, but preferably overnight. Turn bag at least once in the middle of the marinating process.
Heat grill to medium-high heat before adding the meat. Drain excess marinade off short ribs and grill them until medium, about 6-8 minutes. Sprinkle with toasted sesame seeds and chopped green onions. Serves 6.
* NOTE ON RIBS: Korean-style short ribs can be found at most Asian markets. The cut is called "flanken," a strange word that refers to a strip of beef cut across the bone from the chuck end of the short ribs. Most short rib recipes call for individual bones cut into thick pieces. Kalbi is unusual in that it calls for 3 ribs, cut lengthwise across the bones, so that you end up with a strip of meat about 8-10 inches long that has 3, 1/2-inch rib bones lining the top

**For those who live in Philly, you can find the short ribs in the frozen section in Hung Vuong Supermarket at 11th and Washington.

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