Korean BBQ Family Recipe for Kalbi plus Momofuku’s Recipe
David Chang, America’s Favorite Bad Boy Celebrity Asian American Chef
Give this man his own cooking show! I love this guy even though he’s arrogant and bad ass! Actually, that is what I love about him. My husband bought me his cookbook and I read it like a novel but didn’t actually cook out of it. His story about how pig headed he is and was is part of his charm. You have to give the man credit for getting up again and again to make his restaurants succeed. Now, he’s the toast of the New York restaurant scene. Not bad!
My husband (just giving credit where it is due) suggested that I post on Asian restaurants. I love home cooking and my favorite magazine for that is Saveur which also has a great website if you don’t want to subscribe. I actually have years of this magazine carefully saved just because I love reading it and even, on occasion, cook from it. So this is my first recipe post. It’s my Korean mother-in-law’s recipe for Kalbi/Bulgogi marinade (and she’s an excellent cook) coupled with Momofuku’s version. I don’t know anyone who doesn’t love this and it’s perfect for a summer BBQ.
2 c apple juice
1/2 c light soy sauce
1/2 yellow onion, thinly sliced
5-6 garlic cloves, thinly sliced
1 tsp sesame oil
1 tsp fresly ground black pepper
Four 8 oz hanger steaks1. Make the marinade: combine all of the ingredients in al arge freezer back and mix to combine. Add the steaks and marinate for 24 hours.
2. Grill for 6-10 minutes total for medium rare, let them rest for at least 5 minutes.
3. Cut against the grain.
For ssam: serve with rice on bibb lettuce with Maldon and sauces
Ginger Scallion Sauce:
2.5 c thinly sliced scallions (1-2 large bunches)
1/2 c finely mined peeled fresh ginger
1/4 c neutral oil
1.5 tsp light soy sauce
3/4 tsp sherry vinegar
3/4 tsp kosher salt or more to taste.
My Korean Mother-in-Law’s Kalbi Marinade
1/2 cup soy sauce (we use Kikoman’s and the brand of soy sauce does make a difference!)
2 tablespoons of finely minced garlic (use fresh and not from a jar please! Mash garlic with flat of a knife and then mince finely)
1/4 cup finely minced green onions (also called scallions). My mother-in-law julienne’s each green onion (after washing carefully to remove dirt) into about 4 long lengths, then minces this finely.
1-2 tablespoons sesame seed oil (the Asian variety. It should be nut brown and smell fragrant)
2 tablespoons sugar (white granulated is fine)
3 pounds of beef
1) Wash beef strips, trim fat and dry.
2) Sprinkle sugar on beef — an additional 6 tablespoons and mix thoroughly.
3) Combine rest of marinade ingredients in a large bowl. Add the liquid from the beef in sugar.
4) Dip beef into marinade one at a time and lay in a pan.
5) Leave to marinade for an hour or more refrigerated.
6) Cook on a grill until done. Serve with rice.
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