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Home , Bulgogi, Short ribs

Dak (Korean Chicken BBQ) 3 Servings

Ingredients Quantity Methods Chicken Thighs or Breast (boneless) 1 lb 1.Rinse chicken pieces. Trim off excess fat. Cut 3 T each of the chicken pieces into small sizes (about 2- Lemon Juice 1 T inch long and 1 inch wide). Brown 1 T 2. Mix the marinade ingredients in a bowl until the Honey 1 T sugar has dissolved. Rice Wine (mirin or white wine) 1 T 3. Coat the chicken pieces with the marinade. Mari- , minced 1 T nate for about 30 minutes in the refrigerator. Ginger, grated 1 tsp 4. Preheat a skillet over medium high heat. Add the 1 T chicken pieces, preserving the marinade. Cook until Black Pepper 1 pinch cooked through and slightly caramelized., about 2 Sesame Seeds 1/2 tsp minutes (the sugar and honey in the marinade will burn easily, so watch it carefully and add the re- served marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burn- ing it, if needed).

Kalbi (Korean Barbequed Short ) 4-6 servings

Ingredients Quantity Methods Korean Style Beef 5 lbs 1. Sprinkle brown sugar over beef and mix well to Brown Sugar 1 cup evenly coat. Let sit at room temperature for 10 Soy Sauce 1 cup minutes while preparing marinade. Water 1/2 cup 2. In a bowl , whisk together remaining ingredients. Mirin (rice wine) 1/4 cup Transfer beef to a large sealable freezer bag (you Onion, small peeled and finely grated 1 small may need 2). Add marinade, press out excess air Asian Pear, peeled and finely grated 1 small from bags and seal. Turn bag over several times to Garlic, minced 4 T ensure beef is evenly coated. Refrigerate at least 4 Dark Sesame Oil 2 T hours but preferably overnight. Black pepper 1/4 tsp 3. Heat gas or charcoal grill to medium hot. Drain Green Onions, thinly sliced 2 each excess marinade off beef. Grill short ribs, tuning once to desired . Serve whole pieces as a main course or cut into smaller pieces with kitchen shears for a appetizer or party nibble.

Recipe courtesy of Judiaann Woo