This being an LA Blog, one must pay tribute early on to Roy Choi, the man who invented Korean-Mexican food and gourmet food trucks -all at once- with the creation of Kogi.
This recipe is one you can make with minimum fuss, although it does take planning.
One, you need to go to the Korean Market to buy the marinade. If you’re not near an Asian Market you can buy it on amazon in US, UK and Canada (links below). Two, you need to marinade. Otherwise, it’s just cooking the meat, cutting up the cilantro, onions, and a few pieces of lime.
Why you say, do we need a recipe that is inspired by a food truck that already exists? Because there are only three of them, and the world is a big place. This amazing discovery shouldn’t be limited to foodies in LA.
Ingredients
- One Bottle of Korean Kalbi Marinade Sauce.*
- 1Lb (450g) of Korean Short Ribs, the thinly sliced ones. If you can’t find some, thicker ones will do. (flanken vs short ribs.)
- Corn or Flour Tortillas
- 1 large onion.
- 1 bunch of cilantro
- 1 or 2 limes.
*It’s true we could make our own, but I’ve yet to meet a Korean person who does, everyone uses the store bought ones, somewhat akin to how we are with Ketchup. We CAN make it but no one does. (It’s possible that I might get paid a small sum if you buy from the below links, but I don’t know if I did it right).
US: CJ Kalbi sauce, 29.63-Ounce Bottle for Ribs
How to.
Cut up half your onion in stripes, and place that in a pan with the short ribs.
Pour the marinade over it. Soak a minimum of two hours, but if you like it to taste stronger, leave it over night.
Take the meat out of the marinade, shake the excess liquid off.
Heat up your grill or grill pan to median heat. (If you don’t have a grill, fry it in your frying pan).
Grill the pieces of ribs. Be VERY careful not to burn it. The sugar in the marinade makes it easy to. Should be about 4 to 7 minutes each side if it’s on the grill. 6 to 10 minutes in the pan. Of course the rareness of the meat depends on your preference. If over cooked this meat tends to be tough, but neither is this a rare beef dish, a bit of crust is the best.
When ready, cut the meat off the bone.
Warm the Tortilla in a frying pan, medium heat: 10-20 seconds on each side.
Serve with chopped up onions, cilantro and squeeze the lime juice over it.
