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How to Make Umma's Gooey Fingers Kalbi

Kalbi is a classic Korean dish traditionally served with nang myeon (buckwheat noodles in cold broth).


on 25 June 2017

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Transcript of How to Make Umma's Gooey Fingers Kalbi

Umma's Gooey Fingers Kalbi
The Meat: 4 pounds of short ribs

In a large pot, add meat and enough water to cover the meat. Using a colander, rinse and drain the meat at least three times to remove small shards of bones. Set aside.
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The Marinade
1/4 Cup sugar
1/2 Cup brown sugar
1/4 Cup soy sauce
1/4 Cup water
3 Tablespoons soju (Korean wine)
2 Tablespoons rice wine vinegar 
2 Teaspoons Korean dark sesame seed oil
2 Tablespoons black pepper
1 Tablespoon salt
2 Tablespoons beef flavored dashida
The Kick
15-20 Cloves fresh garlic, minced
1 Tablespoon fresh ginger, grated
1 Asian pear, grated with juices
2 Tablespoons roasted sesame seeds
1 Large red onion, sliced
1 Bunch scallions, cut into 1-inch strips
In a large mixing bowl or pot with a lid, whisk together honey, sugar, soy sauce, water, soju, rice wine vinegar, sesame seed oil, black pepper, salt and dashida. Whip it up until thoroughly whisked. 
Add garlic, ginger, and Asian pear. Mix thoroughly.

Add sesame seeds, onions and scallions. Gently fold all ingredients.

Add the meat to the mixture. Gently toss until the ribs are thoroughly coated.

Cover and refrigerate for at least 6 hours or overnight. For best results, marinate overnight.

Grill It Like the Grill Master
Heat grill to high. Remove the ribs from the marinade and grill until slightly charred, about 3-5 minutes and flip. Grill for another 3-5 minutes. Timing depends on the thickness of the ribs so watch it closely.
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