Beef Kalgobi: Korean Short Ribs

This recipe is courtesy of my cousin, Chi Khanh, aka the other Christine Cao. Its been made by my aunt, who said even her picky kiddo loved it, and my sister, who's hubby scarfed it down. I've made it once so far and it was good, although my local HEB was a little lacking in beef short rib selection. I hope to try it with some Korean style short ribs from the Korean grocery store next time. As my cousin said, "Super easy, so tasty! Even the kids like it, score!". Thanks for the great recipe, Chi Khanh!

Beef Kalgobi:
4 lbs boneless short ribs sliced thin (1/8 inch )
or 5 lbs flanken style short ribs (korean style cut)

1 cup low sodium soy sauce
1 cup minus 2 TB light brown sugar
4 Tb sesame oil
4 Tb rice wine vinegar
4 Tb grated ginger
1 whole head garlic grated
1/2 tsp red pepper flakes (can omit if you dont have)

1 bunch green onions chopped
2 Tbs sesame seeds toasted

Put meat in a dutch oven, barely cover (don't drown the meat, cuz you'd be boiling not braising the meat) with the sauce mixture and bake at 325 for 1.5 to 2 hours until meat is tender. If the sauce is too thin, remove the meat, de-fat and reduce on the stovetop until thickened.
Garnish with sesame seeds and onions. Pour sauce over and enjoy.

Really good with thicker short ribs with the bone in. Fancier for a more formal dinner. Just brown the meat on all sides before putting in the oven with the sauce. Cook 3 hours since the cut is thicker.


Before oven

After oven


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