My friend and co-worker Stacy J gave me this Korean Beef recipe. My family loves this sweet and spicy favourite, so as a treat, I no longer reduce the Brown Sugar/Honey.
Basically it’s 1 part Soy: Sugar: Water with Garlic, grated Onion, lots of Black Pepper and Sesame Seed Oil.
I’ve added Ginger, Cilantro and some heat. Sometimes a shot of Fish Sauce. Of course, I sub out Soya Sauce with either San-J Organic Sodium-Reduced Tamari, Coconut Liquid Aminos or Bragg’s GF All Purpose Liquid Soy Seasoning.
You can buy the LA cut of Beef Short Ribs at Asian stores such as H-Mart or TNT Supermarket. Beautiful marbling ! But if you’re on a budget like us, we use tough ol’ Blade Steak, a whole warehouse pack and use a whole mashed Kiwi. Throw surplus Kiwi in the freezer for this purpose. It’s got to be Green because a co-worker of mine used Yellow Kiwis and they’re still chewin’ on it ! No Kiwi on hand try Pineapple…some Koreans use grated Apple or Pear too.
Occasionally, I’ll strain and boil up the marinade, then thicken with Tapioca Starch Slurry. If you’re not avoiding Corn like me, Cornstarch works better.