A couple of weeks ago, I posted a slideshow featuring some of the Korean dishes typically served at my family’s New Year’s celebrations in Hawai’i (and as featured in my picture book, Dumpling Soup).
Several of you asked for recipes, which my mom was happy to provide. Keep in mind these quantities are her best guestimates; feel free to adjust according to your taste and needs. Enjoy!
KOREAN KALBI (Grilled Shortribs)
Marinade Sauce for approximately 3 lbs. shortribs:
1 cup shoyu
1/4 cup brown sugar
1 T garlic, crushed fine
2 T ginger root, crushed fine
1 tsp black pepper
2 T toasted sesame seed
5 T green (spring) onions, chopped fine
1 T sesame oil
2 T Wesson oil