Though I’m partial to BBQ of the American variety, I’m not going to gripe about grilled short ribs marinated in soy sauce and sriracha one bit.
Though Week 5, Meal 3: Grilled kalbi short ribs over Thai mango and peanut slaw was an enduring run through my still-being-polished knife skills, the end result was worth all the slicing, chopping and julienne-ing (not a real word) that I put into it.
The Recipe (yield: 2 servings)
Meal 3: Marinated and grilled kalbi short ribs over Thai mango and peanut slaw
1 pound kalbi beef short ribs
Marinade for beef
1 tbsp low sodium soy sauce
1 tsp sriracha
1 clove garlic
1 small shallot, chopped
1 tsp honey
1 tsp rice vinegar
1 lime, juiced
1 small head of napa cabbage, thinly shredded
1/2 red onion, thinly sliced
1 mango, peeled, pitted, and julienned
3 tbsp peanuts, unsalted and chopped
1 tbsp mint, thinly sliced
1 tbsp basil, thinly sliced
Dressing for slaw
1 stalk lemongrass, outer leaves removed, inner white and light green leaves chopped
1 inch piece of ginger, grated
2 limes, juiced
1 large clove garlic, grated
1 serrano pepper, seeded and chopped
1 T fish sauce, preferably tiparos brand
1 1/2 t brown sugar
1 T vegetable oil
First thing you have to do is make the marinade for the short ribs. In a blender combine 1 T of low-sodium soy sauce, 1 t of sriracha, 1 clove of garlic, 1 small shallot (chopped), 1 t of honey, 1 t of rice vinegar and the juice of 1 lime.
Pour the marinade over 1 pound of kalbi beef short ribs, which can be found at most Asian markets and refrigerate for 30-45 minutes. While the beef is flavor-tanning, you can pull out that big ol’ knife of yours (that’s what she said!) and get to slicing and dicing.
For the slaw: Thinly shred 1 small head of napa cabbage …
… thinly slice 1/2 red onion …
… julienne 1 mango …
… Chop 3 T of peanuts and thinly slice 1 T of mint and 1 T of basil.
For the slaw dressing: Slice 1 stalk of lemongrass …
… grate 1 one-inch piece of ginger and 1 clove of garlic …
… and seed and chop 1 serrano pepper. Also, now would be a good time to preheat your grill to medium-high heat.
In a blender, combine slaw dressing ingredients with the juice of 2 limes, 1 T of fish sauce, 1 1/2 t of brown sugar and 1 T of vegetable oil.
Mix it all up …
… and toss with the slaw. Let it sit for about 10 minutes, so the dressing begins to wilt the cabbage.
While the cabbage is wilting, grill the short ribs for 1-1 1/2 minutes per side. I used my oven broiler to cook mine because I ran out of propane.
To plate, split the rib portion between two people and top with 1-1 1/2 cups of slaw.
What I liked about this dish was how the clean, acidic slaw cut right through the short rib’s fattiness, while also enhancing all of the ingredients used to flavor the meat.
My favorite from Week 5, hands down.