Korean BBQ Beef Short Ribs (Galbi) & Veggies

A guaranteed chop-licker this one. The longer you marinade, the better it gets. For best results marinade overnight and use beef short-ribs. Serve with steamed rice, stir-fried bok-choy and cucumber salad.



















Ingredients (serves 4)

Marinade:

• 1 tbs soy-sauce
• 1 tbs honey
• 1 tbs sesame oil
• 4 cloves garlic crushed & chopped
  
• 3 spring-onions finely chopped
  
• 1/4 cup mirin rice-wine
• 1 tsp salt

• 2 lb beef short-ribs

Veggies:

• 2-3 bok-choy cabbages
• 1/2 inch fresh ginger
• 2 cloves garlic
• 2 spring-onions
• oil for frying

• 1 cucumber
• fresh cilantro (coriander)
• soy-sauce
• sesame oil

• & steamed rice

Instructions

Marinade the beef
1. In a bowl mix the marinade ingredients.






































2. Mix the beef and marinade in a plastic bag and refrigerate. At least for a couple of hours, ideally overnight.












Cucumber salad
1. Can be prepared in advance. Slice the cucumber in half lengthwise and scoop out the pips with a small spoon, then peel.

2. Chop the cucumber into small chunks and put into a bowl. Add chopped cilantro and a dash of soy-sauce and sesame oil. Cover and put into the fridge until ready to serve.











Stir-fried bok choy
1. Peel & slice the ginger, crush and chop the garlic and finely chop the spring-onions. Rinse and remove base from the boy-choy. If the leaves are fresh and small, you don't need to chop the boy-choy, just cook as-is.














2. The bok-choy only takes a couple of minutes to cook, so wait until the beef is done before cooking. Heat a wok, then add a dash of peanut oil (or olive oil if you want to be healthy...).

3. Wait until it smokes a little, then add the ginger, garlic and spring-onion. Cook for 10 seconds, then add the bok-choy. Stir-fry for a couple of minutes, then add a dash of soy-sauce and rice-wine. Cook for another 30 seconds, then serve.

Cook the beef and rice
1. Light-up the BBQ. Then start cooking the rice -- will take approx 12 minutes, so get it going while the BBQ lights up.

2. Drain the beef and start cooking.














3. Keep an eye on the beef, it will easily burn because of the honey in the marinade. Turn often. It will take about 3-4 minutes each side to cook the ribs.










4. Optional: keep a cast-iron pan on the BBQ to use for serving as well as cooking the beef if it starts to get too burned. Remove beef and garnish with freshly chopped cilantro.












Serve beef with veggies and rice.

Awesome Fajitas

I've done extensive Fajita Research in my kitchen - probably over 100 experiments in the last 5 years. The key variables are:

• marinade (ingredients and how long)
• meat (usually skirt steak, but sliced before or after cooking?)
• heat (stove or grill - briquettes or charcoal, wok or open flame)

Anyway, the recipe below gave "awesome" results according to the critics. See what you think...




































Ingredients

(Serves 4-6)

• 2lb (1kg) skirt steak
• selection of green peppers (poblano, jalapeno, serrano)
• sides: lettuce, sour cream, grated cheese, chopped tomotoes, tortillas, peach salsa, guacamole, corona to drink

For marinade

• Bunch of fresh cilantro (coriander)
• 1 tbs whole cumin
• 2 dried ancho peppers
• 3 cloves garlic
• 1 bottle corona beer
• 2 limes

Part 1. The Day Before
Try to marinade your meat the day before grilling, this will give the best results.

1. Slice limes in half and squeeze their juice into a mixing bowl











2. Finely chop the cilantro and add to the bowl











3. Grind the whole cumin seeds and add to the bowl











4. Prepare the meat; your meat probably has a layer of fat on one side; I usually remove this to make it tenderer














5. Thinly slice meat across the grain














6. Put meat into a tupperware and add the coriander-lime-cumin mixture; stir well












Okay - at this point I decided that it was too bland and decided to take it up a notch - adding ground ancho, garlic and corona...

7. Take 2 dried ancho peppers and grind using a coffee or spice grinder; add to the meat marinade











8. Crush and coarsely chop 3 garlic cloves; add to the meat marinade











9. Add a bottle of corona to the meat marinade and stir-well











10. Cover and place in the fridge overnight until cooking time. Reminder - remove the meat from the fridge 30-60 minutes before cooking - to bring it to room temperature. This makes it cook faster and is somehow tastier.

Part 2. Cooking day

1. Prepare the sides (see list above)

2. Wash and slice the green peppers, removing the seeds











3. Get your grill started. Here I'm using a weber with charcoal and a lump or two of mesquite.

4. Before cooking, remove meat from marinade and drain using a colander











5. OK , grilling time.!

For this experiment, I tried first using a "grill-wok", but then had an epiphany and switched to using two grill racks -- one 22" and the other 20", placed on top of one-another at right angles. I felt the wok wasn't working (too much meat in there..) and putting the meat directly on the two grill racks allowed it to quick faster and seared-in the flavour - without falling through to the coals.

I kept the lid off most of the time and turned the meat frequently using tongs. When cooked (about 8-9 minutes I counted) I then removed to a pre-heated cast-iron frying pan for serving (and it get the authentic "sizzle" your diners will expect from fajitas!).




















11. Serving time

Serve fajitas with all the fixin's. Lettuce, tomatoes, grated cheese, tortillas, sour cream, guacamole, salsa and corona. Fantastico!