Aug. 16th, 2011

coraa: (more food love)
Dinner tonight was kalbi (which Wikipedia tells me is also also called galbi), or Korean short ribs, with sauteed bell peppers and rice. I'm not going to give you a recipe for the short ribs, because I wasn't that happy with how they came out (tough; I cooked the wrong). And I'm not going to give you a recipe for the sauteed peppers, because I just chucked a bag of frozen peppers and onions into a sautee pan. And the rice came from a rice cooker, so, tasty, but not through any fault of my own.

But I really like how the sauce came out, so I'll share that. While it's intended for use with short ribs, I think it would be delicious on any kind of meat, or tofu, or just as a sauce for vegetables or stir fry. It's just plain tasty, as a sauce--spicy, tart, salty, sweet, and savory (not to mention garlicky!), in an excellent balance.

Ob!Disclaimer: While this sauce was inspired by the sauce/marinade that comes with/on kalbi, I make no pretense toward it being authentic in any fashion.

Sauce/Marinade for Kalbi )

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