Reinhard1 this Koren BBQ Beef is for you

[Jim Almquist]

I read in another thread that you liked Koren short ribs. This is my version. I got to eat this a couple of times cooked by my friends Koren wife and really liked it but did not care for bone that you had to get rid of so I changed it to a cheap cut of beef recipe.

Koran BBQ Beef

Indredients:

4 lb ball tip steak or for that matter any steak of your choosing

2/3 cup green onions , thinly sliced

1/2 cup soy sauce

1/2 cup water

1/4 cup dark roasted sesame oil

2 1/2 Tbl brown sugar packed

1 1/2 Tbl sesame seeds , toasted and crushed

1 small head of garlic crushed

2 Tbl of ginger , grated

1 Tbl groung red pepper

1/8 Tsp of fresh ground Szechuan pepper corns ( I use black pepper)

Cut beef into 3/8 to 1/2 inch strips and take all of the above indgredients and put in a bowl or I like to use a 1 gallon ziplock and add meat and let it marinate for at least 6 hours and up to 24 ( I like 24 hours) and be sure to turn it or mix it it up occasionally.

Preheat gas grill to medium or have your charcoal ready to cook on. Remove ribs from marinate; reserve marinate.

Place strips on grill so that they don't fall through and top with marinate and cook for 5 to 6 minutes and flip and spoon on more marinate on all the strips.

I like to keep the strips tight together so the marinate is easier to apply.

Cook 2 to 3 cups of brown rice and tear some romaine lettuce leaves. Take a leaf and add some brown rice and then some strips and eat it like a taco.

[reinhard1]

thank you very much. i will try this one. i like the concept with the romaine lettuce. should be awesome. thank you again. good luck.

[so haaad]

Sounds great for venison, Jim.

[reinhard1]

people who haven't tried this type of marinade are missing out big time. i'm going to try jims but i can guarentee it before i do. being that it was made up by a korean lady its a winner. by the way if i may ask jim a question on this post, have you tried kimchi? i love it especialy the cucumber kind. good luck.

[Jim Almquist]

I have tried it once and I liked it. I wish our store in Duluth was still open because now I have to go down to the cities to hit a Koren market.

I have found that brown rice tastes so much better then white rice with this recipe.

I do have one disclaimer- This is my recipe that I put together from a couple off the web. What I did was search for Koren Kalbi recipes.

Here is a recipe that was with one of my Short Rib recipes. I have not made any up yet.

Cucumber Kimchi:

5 small pickling cucumbers

2 tablespoons salt

2 cups water

1 pound Chinese turnips, some julienned and some cut into circles

1/4 cup julienned carrot

2 cloves garlic, minced

2 scallions, julienned

3 hot red peppers, seeded and minced

1 teaspoon minced fresh ginger

1 teaspoon sugar

1 teaspoon salt

3/4 teaspoon cayenne pepper

1 cup chicken stock

Make 3 deep slashes of equal size along the length of the cucumbers. Make sure not to cut all the way to the end of the cucumber to keep the cucumbers whole.

Dissolve the 2 tablespoons of salt in the water. Soak the cucumbers for 2 hours to soften so they won't crack when they get stuffed.

For the stuffing, combine the remaining ingredients except for the chicken stock and mix well.

Squeeze as much water as possible out of the cucumbers. Stuff the turnip mixture tightly into the cuts. Place the cucumbers in a jar with the remaining stuffing and let sit for 3hours. Pour the chicken stock over the cucumbers and let stand at room temperature for 24 hours. Refrigerate and serve with Korean short ribs.

[reinhard1]

thank again. this one will be copied asap. love the stuff, got some in the fridge now. i go to a place off 65 near moore lake. there is a strip mall there and the store is called seoul foods. they have a little korean resturant next to it. they have it all. i wish i could get up there more often-i would stop by and bring you what you needed. here is something i have used for years for soups, gravy, vegies, beef stock, even as part of my rib rub. the name is dashida and is a dry beef soup stock. its not your typical beef bouilion which is mostly salt. it is made from beef shank broth with the marrow. has dried vegies onions garlic and more in it. its a must to have. now as far as brown rice, i have a hard time getting used to it. so i use mostly white. thanks again. good luck.

[Jim Almquist]

Thats funny cause that is the place were I load up on my specialty items as well. It is fun just to look at all the different stuff they have. The dried goods at the back of the store are very interesting but I have yet to purchase any of the "things"

I was going to add that my friends wife always had the short ribs marinated the day before so I never got to see her add the ingredients. My flavor seems pretty close but hers might have been a little hotter.

[reinhard1]

if i can i do the same. the night before is best. learn from her she knows best. small world sometimes. you can always add on or take off to please your taste. one thing to remember that even though you can get the thin cut short ribs at the korean store they are often not choice. they are usualy cow grade. but everything else is a prime target for me. for example they have football shaped rice noodles i use in noodle soup, just awesome. well i can go on and on. good luck.

[reinhard1]

Jimalm-just wanted to thank you again for the kimchi recipie. i made it over the weekend. i could not find the proper cukes so i used napa cabbage and a long white oriental radish called daikon. cut it all up in pieces and followed directions. i just put the same weight that the cukes and turnips would have been and used the above instead. they did not have the chinese turnips just the greens. anyway it turned out great and gave some to my daughters. thanks again. good luck.

[Jim Almquist]

Wish I was not so busy so I could whip up a batch!