kalbi marinade
1 chopped onion
10 clove garlic
1 bunch scallions chopped
1/2 lemon with skin
2 kiwi meats
2 tablespoons sesame seed
1/2 cup sesame oil
1 cup soy sauce
1 cup mirin
1 cup water
Handful cilantro
1 cup raw sugar
2 Thai chili
Combine all and blend until smooth. Will make enough to freeze several batches
Short rib: 2lb boneless, sliced less than 1 inch thick.
1 sliced onion
8 oz chopped mushroom
Place meat in vacuum bag all of the above and 1 cup marinade and seal. Cook at 145 Sous vide for 16 hours.
Heat small amount of coconut oil to separate pain, heat and sear onion and mushroom until onion translucent, then add su jus from the Sous vide. Reduce with simmer for 30 minutes then whisk in 1 tsp cornstarch to thicken. A splash of gochujang for spice is great too.
Finishing meat:
Heat grill or grille pan to high and sear meat on all sides, adding another 1/2 cup of marinade until all is carmelized.
Serve hot with mushroom sauce and rice
Coconut rice:
2 cups rice
2 cups water
1/2 cup coconut milk
1 tsp crushed garlic
1/4 cup toasted coconut
1 tsp salt
Rice cooker is best on sushi setting for this. Add more salt if needed
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