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MAN cooking show
106 - Korean Short Ribs with 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
beef short rib
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.
spears (bottom ends cut off)
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.