This is my famous Korean kalbi recipe, guys. And I am going to share it with you! Seriously, my husband calls it the “Best Kalbi Ever”. Okay okay, maybe I shouldn’t set too high of an expectation, my motto is to start your expectation low so you can only get higher from there, so let’s just say it’s an okay kalbi recipe. 😉
When I attended Alt Summit earlier this year, Lorissa’s Kitchen was a brand new company just starting out and had a room filled with beef jerky samples. I LOVE beef jerky, but loved that these had no added MSG, no preservatives and made from beef raised without added growth hormones, that are 100% grass-fed. My family started buying locally grown and raised, 100% grass fed cows 2 years ago and we will never go back, not only do we believe in fair treatment of all animals, beef just tastes so much better this way! It tastes a lot more tender and fresh, you can tell the difference. Do you remember that cheese commercial that says, “Happy Cows make Happy Cheese” or something like that? Doesn’t it just make sense that cows that are raised in a natural setting and not in an abusive, negligent meat farms, that are fed grass and not chemicals and growth hormones, produce the healthiest, best-tasting beef? So when I saw that Lorissa’s Kitchen aligned with all of my criteria for good beef, I was very excited to try it. They come in 4 flavors, Korean barbeque & szechuan pepercorn in steak strips, ginger teriyaki in chicken strips, and sweet chili in pork strips.
And do you know what was even better than all the great things I’ve mentioned previously? The taste is even better! I mean I don’t care if it was grass-fed and received fair treatment, blah blah, if it doesn’t taste good, I don’t care, see ya later. But first bite I was sold! I tasted the Korean Barbeque flavor first and having tasted many Korean barbeque flavored beef jerky in Hawaii and all of them being way too sweet, Lorissa’s Kitchen was by far the best tasting Korean barbeque beef jerky I’ve ever tasted. And you know I don’t sugarcoat things, I’m telling you, I am a huge fan of this beef jerky! Every class break, I visited their kitchen and grabbed one or two or three samples, and all the people representing Lorissa’s Kitchen knew me by the 4th hour of conference.
So I am very excited to partner with Lorissa’s Kitchen to share my Korean barbeque kalbi recipe. The recipe is below, enjoy!
The Best Korean Kalbi Recipe
4 lbs. short ribs, thickcut Marinade:
1/2 c. soy sauce
1 T. water
1/4 c. sugar
1 T. Korean red chili paste(gochoojang)
4 cloves garlic
Diced 2 tsp. julienne cut ginger
1 tsp. sesame oil
4 T. finelyy sliced green onion
1 tsp. roasted sesame seeds
1. Mix all the ingredients and pour it over the short ribs. Make sure the sauce gets evenly spread.
2. Marinate for 1 to 2 hours. (sometimes I marinate for only 10-30 mins. and it still tastes great!)
3. Cook the ribs.