Kal Bi (Marinated Boneless Beef Short Ribs)

1 review, 5 star(s). 100% would make again

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2 tb white sugar; Plus 2 teaspoons
2 tb sake; Plus 2 teaspoons
2 tb honey; Plus 2 teaspoons
8 leaves Romaine lettuce
1 tb Vegetable oil
5 lb Boneless beef short rib;; cut into pieces 6 inches long and 5 inches wide
1/2 c daikon; Grated
1/2 c Soy sauce
1 Asian pear; finely grated
2 tb oyster; Plus 2 teaspoons
1/2 c Korean dark miso
1 tb Sugar
1/4 c Sesame oil
1 tb garlic; Minced, (or to taste)
1/2 c Japanese light miso
1 tb Garlic; minced
2 c white rice, cooked
1/2 lg Onion; finely grated
2 tb mirin; Plus 2 teaspoons
1/4 ts Black pepper
1/4 c Red chili paste

Original recipe makes 1



Mix all the ingredients together until a nice paste is formed. Reserve. PROCEDURE: Mix all marinade ingredients together with 1 cup water until smooth. Add the beef and marinate for 4 hours, periodically massaging the meat. Prepare the charcoal grill. When the coals are glowing, place the strips of meat on the grill and cook to taste. Place the grilled meat on a Romaine lettuce leaf with rice, miso paste and grated daikon. Roll up the lettuce leaf, making sure the ends are secure, and eat like a wrap. Per serving: 1317 Calories (kcal); 70g Total Fat; (47% calories from fat); 21g Protein; 154g Carbohydrate; 0mg Cholesterol; 8248mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1 Fruit; 13 1/2 Fat; 1 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0054 Converted by MM_Buster v2.0n.

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i made this a little different, wanting to make a flavorful stew so i marinated huge chunks of boneless shortribs overnite in the marinade. i seared the cubes the next day in a heavy ovenable dutch oven and tasted one of them and omg what flavor! at that time i wished i had not cubed it up and would have put it on the grill for sure. it had killer flavor and a tender chew and no doubt will try it next time that way. back to the stew, after searing in batches, i added all meat and marinade back in the pot, added beef stock and a shot of sirachi chili sauce, brought to boil, and then put in 200' oven for about 2 hours. added chunks of carrot and daikon, and ready to use chestnuts, brought back to a boil, and back into oven. i salted sliced eggplant to get rid of bitterness, seared in in a minimal amount of oil, and chunked it up and added to stew at about 5 hour mark. added to pot a water/flour mixture, brought to boil and back in the oven. ate this with steamed brown rice. this is the best beef stew of any kind i have ever had in my life!!! i definitely will grill it next time! thanks for the recipe. it is a definite keeper!
whiteorchidbloom 7y ago

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