korean dinnner

this past weekend we rented a house in healdsburg.  for saturday dinner i wanted to make korean food and decided on short ribs and some banchan.  i ended up making a marinade from this recipe and also some pickles.  i like these recipes because they come with pictures and also ingredient clarifications. it was a success!   we grilled them on the bbq and it was as if we were eating korean food at a restaurant!

Serving: 4-6
Ingredients:
3.5 LB (1.5 kg) of LA style beef short ribs, soy sauce, water, honey, garlic, onion, ginger, pear, sesame oil, sesame seeds, black ground pepper, soybean paste, hot pepper paste, green onions, lettuce, perilla leaves, green chili pepper, cucumber, and carrot.
Directions:

1. Trim excess fat from the short ribs and rinse a couple times in cold water.
2. Soak the ribs in cold water for 10-20 minutes to remove the blood.

Make marinade:

1. In a large bowl, add 1/3 cup soy sauce, 1/3 cup water or cooking wine, ¼ cup honey (or 1/3 cup brown sugar), and 1 ts ground black pepper.
2. Blend 1 Korean pear (about 2 cups’ worth), 8 cloves of garlic, 1 medium onion, and 1 ts of chopped ginger until it turns into a white creamy liquid.
3. Add it to your soy sauce base and add 2 tbs sesame oil.
   *tip: If you can’t find a Korean pear, use 2 ripe bosc pears. I sometimes use bosc pears and they work well.
4. Rinse the short ribs in fresh cold water a couple more times to remove any remaining bone fragments. Drain the water.
5. Add the ribs to the marinade and mix it well, by hand.
6. Keep it in the refrigerator for at least an hour. Overnight is better, but an hour is ok if you are short of time.

Make dipping sauce:

1. Mix these 2 tbs soy bean paste, 1 tbs of hot pepper paste, 1 stalk of chopped green onion, 1 clove of minced garlic, 1 ts honey, 1 ts of sesame oil, and 1 ts sesame seeds in a small bowl with a spoon.

Prepare vegetables:

1. Rinse and drain lettuce and perilla leaves. Put them on a plate or basket.
2. Cut a cucumber into strips 3 ½ inch to 4 inches in length and ½ inch thick (8-10 cm long x1 ½ cm thick),
3. Chop green chili peppers and slice a few cloves of raw garlic and put them next to green lettuce and perilla leaves.