>Kalbi dinner at home, Spokane, WA.
Here is one of my ssams! Ssam is the traditional way to eat Korean BBQ. You take a piece of sang-chu lettuce or a sesame leaf (some even layer up with both!) and you create your own lettuce cup of sorts. My ssam (pictured above) included rice, ssam-jang (spicy soy bean paste), walnut banchan and a piece of kalbi. Sooo great!
When my parents and I cook we just use our hands and taste along the way so the below recipe isn’t exact, but it’s one I found online that sounded the closets to how we make it!
- 2 lbs beef short ribs (flanken cut)
- 1/2 cup light soy sauce
- 1/2 cup brown sugar
- 3 tablespoons sesame oil
- 3 tablespoons garlic (finely chopped)
- 3 tablespoons rice wine (or Soju)
- 1/2 teaspoon ground black pepper
- 2 green onions (finely chopped)
- 1 cup Coca-Cola
- Place the ribs in a dish for marinating.
- Mix the remaining ingredients in a bowl, being sure to add the coke last, as it will foam up a bit when added to the other ingredients.
- Pour the marinade over the beef and massage it in for about one minute.
- Cover and let marinate for at least 4 hours turning at least once.
- Heat gas or charcoal grill to medium hot.
- Remove the ribs from the marinade and place on the hot grill.
- Grill the ribs, turning once, to desired doneness, about 3 to 4 minutes per side.
- Serve with rice and a variety of Korean side dishes such as kimchi, namul (trio of vegetables) and musangchae (white radish salad) for a delicious Korean meal.