a friendly feast with korean bbq

November 18, 2008 at 5:53 am 4 comments

I had dinner with Michael & Angela last Monday and they were like, so how do you feel about getting together once a week and each of us taking turns cooking dinner? Like it took much convincing, so of course I said sure! This week was my week, since I was “new” to the group.

Tonight’s menu was Korean BBQ (galbi), a simple soup with ground beef (since it was a bit cooler and soup is always good when the weather is like this), seaweed salad, and ultimate fudge brownies. Lots right? No worries. The only ones I made from scratch are the bbq and soup.

Korean BBQ: Marinating!

  • 4-6 strips of short ribs (can be found at most Asian grocery stores)
  • 3 tbsp. soy sauce
  • 5 tbsp. water
  • 4 tbsp. Korean rice wine
  • 1 tbsp. Asian sesame oil
  • 3 tbsp. corn syrup
  • 6 tbsp. sugar
  • 1 tbsp. minced garlic
  • 1/4 tsp. minced/grated ginger
  • Pinch of black pepper
  • 1 gallon size ziploc bag (or tupperware that’s big enough to fit all your bbq)

Depending on how your ribs were cut, you might want to wash them thoroughly to make sure there aren’t any stray bone pieces from the rib. The worst thing is trying to eat your bbq and biting into bone fragments. No fun. Once the meat is cleaned off, you’ll want to use a meat tenderizer (this is what i have) to mash the meaty part down to about 1/8th of an inch. You definitely don’t want your bbq too thick. It grills better when it’s thinned out.

In a bowl, wisk the garlic, ginger, soy sauce, rice wine, corn syrup, sugar, water, and sesame oil together. Place your meat in your ziploc bag or tupperware and pour in the marinade, making sure all the meat is covered. Refrigerate anywhere from 4 hours to overnight.

When you’re ready to cook, heat up your grill, shake off the excess marinade and toss it on the grill. For those who don’t have a grill, like myself, a panini press pan or any other stove top grill pan works just as well. You’ll want to cook it on each side about 5-7 minutes to give it a semi crunchy texture, yet it’s still so tender.

Served with seaweed salad, which I picked up at my local Korean grocery store (Super HMart, 1302 Blalock Rd.,Houston, TX 77055). I love this place really. They have tons of prepared kimchi, stewed potatoes, and other side dishes usually served with Korean bbq.

And here’s the soup. It was more experimental than anything and I won’t b e posting this recipe as I really threw alot of items together without measuring and I’d rather not give bad info on the recipe. I just wanted a simple soup with a flavorful broth and it worked! The basics though are garlic, onion, tomato, green beans, ground beef and water. Add salt, pepper, tamarind soup base seasoning, fish sauce or soy sauce (whatever makes you happy) to taste.

Oh and the brownies. Ghirardelli Ultimate Fudge Brownies are the awesomest. I don’t care if it’s not from scratch. These brownies are to die for.

It was a successful night. I’m exhausted and stuffed.

reina-sm –Chelle


Entry filed under: cooking, food, recipes, shops etc.. Tags: , , , , , , , , .

omuraisu!omurice! mmm adobo!

4 Comments Add your own

  • 1. eatyet  |  November 18, 2008 at 6:29 am

    i guess you got your veggies in with the soup 😀

  • 2. unlimited  |  November 18, 2008 at 8:24 am


  • 3. nats  |  November 18, 2008 at 3:25 pm

    looks so yum…. rei rei, married me already!

  • 4. Jessica  |  November 21, 2008 at 3:43 pm

    this looks sooo delicious, I am salivating over here.

    I would love for you to be apart of the Truant Magazine blog if you were interested. We are looking for guest contributors starting at the beginning of the year..let me know


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