I love Korean short ribs. The marinated beef balances sweet and salty, spicy and savory just right.
But short ribs are also pretty fatty and more difficult to cook at home. So when I got my hands on a jar of kimchi and some lean, top round beef, I thought I'd take the classic short rib marinade and apply it to a stir fried version that's way easier to make than traditional galbi.
Here's how I did it:
Take a pound-and-a-half sized slab of top round (like you would use for
London broil) and slice it thin against the grain. You should end up
with thin strips of beef that pull apart easily.
Next, assemble the marinade. Combine the following ingredients:
2 TBS sesame oil
1/2 cup of light brown sugar
3/4 cup of soy sauce
1 TBS of sambal oelek, a chili and garlic sauce (sriracha is a fine substitute)
1 TBS fresh ginger, minced (powder is OK if that's all you have)
2 TBS rice wine vinegar
2 TBS fresh garlic, minced
1/2 small yellow onion, minced
Mix the sliced beef in the marinade and refrigerate for at least two hours, up to a day.
Assembling is easy. Grab a jar of kimchi from a local Asian
supermarket. I like Namka-Ne Oriental Food (8031 W. Oakland Park Blvd.,
Sunrise; 954-747-1769). You can grab a jar of great, homemade kimchi there -- like the one below -- for just $4.99.
Start by heating up a wok (or saute pan) over high heat. Add about a cup of beef and stir fry until almost cooked through.
When the meat is still a little pink, add about a cup of kimchi. Stir
fry until the sauce thickens and the beef is fully cooked, about 2
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Plate with some rice and enjoy!