Kalbi Bun Recipes

Steps:

• In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
• Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

Steps:

• Place the unground portion of the pork shoulder in the freezer for 30 minutes so it is easier to cut thinly.
• In a large pot of boiling water, cook the vermicelli for 8 minutes, then rinse thoroughly in cold water. Take a handful of the noodles and set aside. Drain and place into 6 piles on a tray to dry out a little.
• Cut the reserved handful rice noodles with scissor tips into 1-inch lengths and place in a mixing bowl. Add the ground pork, shrimp, half the shallots, minced garlic, minced carrot, 1/4 cup chopped cilantro, 3 tablespoons fish sauce, 2 tablespoons sugar and freshly ground pepper and mix all together very well.
• Dip a rice paper into very hot water briefly and place on a cutting board to soften for 1 minute. Place 3 ounces of the shrimp and meat mixture into the middle of the rice paper to form a sausage shape 1 inch in diameter, then fold the ends in and roll into a tight roll. Set aside for later on a plastic wrap-lined sheet pan, making sure the rolls are not touching, or they will stick together. Continue with the remaining rice paper and filling to make 6 to 10 rolls. (These can be made in advance and frozen, then cooked from frozen.)
• Remove the pork shoulder from the freezer and cut as thinly as possible into 1/8-inch-thick pieces. Place on a quarter-sheet tray or large platter. Top with 3 tablespoons fish sauce and 3 tablespoons sugar and let marinate for 30 minutes.
• Combine the remaining 5 tablespoons fish sauce with 1 1/4 cups water, the lime juice, remaining 2 tablespoons sugar, the Thai chiles, the remaining whole garlic clove and remaining diced shallots, then mix well and set aside until ready to serve.
• In 6 large individual bowls, arrange in equal portions the cold rice noodles, julienned cucumber, remaining carrot, scallion, mint, remaining cilantro leaves and romaine. Set aside the bowls until the rolls are fried and pork is grilled.
• To assemble: Place the vegetable oil in a heavy-bottomed Dutch oven and heat to 350 degrees F.
• Fry the imperial rolls two to three at a time, making sure they don't touch, until golden brown, 3 to 4 minutes. (If frying from frozen, they will take a little longer.)
• Place on a paper towel-lined tray to drain. Cut each roll into 4 pieces.
• Heat a grill to 400 degrees F or a broiler to high. Cook the pork until well caramelized on each side, about 4 minutes per side. Cut into 1-inch pieces.
• Place equal portions of the grilled pork and an imperial roll on each noodle bowl. Remove the garlic clove from the sauce and pour about 2 ounces sauce into each bowl. Place the remaining sauce on the table and have the sriracha sauce available as well. Guests should mix the noodles and vegetables together with the sauce and add additional sauce as needed. Sprinkle on the fried shallots.

Steps:

• Mix together the soy sauce, granulated sugar, brown sugar, wine, sesame oil, vegetable oil and garlic in a large bowl. Add the short ribs and turn to coat. Cover and refrigerate for 3 to 4 hours (over-marinating will make the meat dry).
• Prepare a grill for high heat. Remove the short ribs from the marinade and grill for 2 to 3 minutes per side (shorter if the short ribs are less than 1/3-inch thick).

Steps:

• Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
• Preheat an outdoor grill for medium-high heat.
• Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Steps:

• Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
• Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

Steps:

• Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
• Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
• Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.

Steps:

• Place ribs in a glass dish or a Tupperware marinator.
• Mix all ingredients except for the optional ones in a pan and warm until the sugar melts, then cool.
• Pour marinade over ribs, add optional ingredients if you like, and place in the refrigerator 4 hours or overnight, mixing up occasionally to make sure all ribs are covered with sauce.
• Grill or broil until sizzling, being careful not to burn because of the sugar.