Kalbi Plate Recipe
Rice and two sides-watercress, lomi, uala, soybeans, mac, crab salad, cucumber kimchee
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Ingredients
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Main Dish
Rice
Sides
Method
Main Dish Preparation
- 1
Marinate the Kalbi
In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, chopped green onions, and black pepper. Mix well. Add the short rib beef and ensure all pieces are coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Grill the Kalbi
Preheat a grill or grill pan over medium-high heat. Remove the marinated beef from the refrigerator. Grill the Kalbi for about 3-4 minutes on each side or until cooked to your desired doneness. Remove from heat and let rest for a few minutes before slicing.
Rice Preparation
- 3
Cook the Rice
Rinse the white rice under cold water until the water runs clear. Combine rinsed rice and water in a medium pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 18-20 minutes or until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Sides Preparation
- 4
Prepare Watercress
Rinse the watercress under cold water and pat dry. Serve as a fresh side dish.
- 5
Prepare Lomi
In a bowl, mix diced tomatoes and onions. Season with salt, pepper, and a splash of vinegar for taste. Let sit for 15 minutes to meld flavors.
- 6
Cook Uala
Peel and chop sweet potatoes into cubes. Boil in salted water until tender, about 15 minutes. Drain and serve warm.
- 7
Prepare Soybeans
If using dried soybeans, soak them overnight and then boil until tender, about 2 hours. For canned, simply drain and rinse before serving.
- 8
Serve Macaroni Salad
Prepare store-bought macaroni salad according to package instructions or serve homemade macaroni salad chilled.
- 9
Serve Crab Salad
Prepare crab salad by mixing cooked crab meat with mayonnaise, celery, and seasonings. Chill before serving.
- 10
Prepare Cucumber Kimchee
Slice cucumbers thinly. Toss with salt, vinegar, and crushed red pepper flakes. Let sit for at least 30 minutes before serving.
