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BITE ME! the MAN cooking show

Episode 106 - Korean Short Ribs with Sauteed Asparagus and Mushrooms
Our visit to the Kogi BBQ taco truck in the last episode got us all hot and bothered for more Korean ribs, so Joel gets busy in this episode showing you how to make kalbi short ribs with a side dish of sauteed asparagus and mushrooms.

Yeah, kimchee would be the traditional side with kalbi, but since you're cooking for someone you want to lock lips with afterward, we don't want kimchee breath ruining the party.

 

 
       

Korean-style Kalbi Beef Short Ribs

1-2 pounds beef short rib
3/4 cup soy sauce
3/4 cup brown sugar
2 tablespoons of sesame oil
5 cloves of garlic
1 tablespoon olive oil

To create the marinade, first crush then chop the garlic. Combine the soy sauce, brown sugar, sesame oil and garlic in a bowl or measuring cup and stir. Place the short ribs in a Zip-lock or other reclosable bag and add the marinade. Seal the bag and place in the refrigerator for at least 1/2 hour.

Add the olive oil to a pan and heat it on the stove using medium heat. Once the pan is hot, add the marinated short ribs making sure to lay them out flat so that they evenly cook. Cook them for 4-5 minutes on each side, until they turn a rich brown, then remove from heat. Serve with steamed rice.


Sauteed Asparagus and Mushrooms

10 asparagus spears (bottom ends cut off)
1/3 of a brown onion
5 cloves of garlic
1/2 cup sliced mushrooms
1 tablespoon olive oil
salt and pepper
hoisin sauce

Start by chopping the garlic and onion. Add the olive oil to a pan and heat it on the stove using medium heat. Once the pan is hot, add the garlic, onion and mushrooms, stirring often. Once the onions start taking on a glazed color, add the asparagus spears. Saute for 2-3 minutes, moving everything around the pan often to make sure the ingredients cook evenly. Remove from heat, plate the asparagus and drizzle hoisin sauce over the dish.