Korean kalbi is soy-marinated chuck flanken-style beef ribs grilled quickly and eaten with rice wrapped in crisp lettuce leaves. Our cheater kalbi uses the same soy-based marinade, but is cooked as a stew in the slow cooker. We usually swap the traditional flanken ribs for regular beef short ribs, which have larger bones that fall right out, leaving a nice pile of shredded meat. Short ribs are also easier for us to find. Set the table taco-style with iceberg lettuce cups for shells. Along with the meat, stuff the lettuce shells with Korean kimchi, white rice, green onions, and hot peppers. We throw in some fresh cilantro, too.
Recipe information
Yield
makes 6 servings
Ingredients
For the Kalbi
For Servings
Preparation
Step 1
COMBINE the soy sauce, sugar, sesame oil, garlic, ginger, and green onions in a large slow cooker (at least 5 quarts). Stir until well blended.
Step 2
ADD the ribs and blend well. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours. The meat should be fall-apart tender.
Step 3
SCOOP the meat out of the liquid and onto a platter and sprinkle with the sesame seeds.
Step 4
SERVE the meat at the table with the lettuce cups, rice, and other accompaniments.
Step 5
To serve the kalbi later, Remove the meat from the liquid and refrigerate. Pour the liquid into a separate container and refrigerate. After the liquid has chilled, remove the fat layer from the top and discard. Moisten the meat with some of the defatted juice and reheat in a saucepan over medium-low heat, in the slow cooker, or in a covered baking dish at 350°F for 20 to 30 minutes.
