Kalbi!

Hi. I made kalbi for a bbq at a friend's house last night. It was so good that a person I have never seen before in my life declared that he would pay me to make more. At least two other people were seen licking their (paper) plates. I followed the recipe on The Cooking of Joy blog, here.

Ingredients (for 8-12 ppl):
- 6 lbs. flanken cut beef short ribs (I did not have quite that much, though)
- 1 kiwi
- 1 yellow onion, roughly chopped
- 1 red apple, peeled, cored, and roughly chopped
- 1 pear (preferably Asian pear), peeled, cored, and roughly chopped
- 1/2 cup peeled garlic gloves
- 1 cup ajimirin sauce (or rice wine)
- 1/2 can of 7-Up (oh. hm. I just realized that I used the whole can...)
- 1 cup soy sauce
- 1 cup sugar

You will also need:
- 2 cups white rice
- Korean spicy red bean paste (I brought Chinese red chili paste, though, and it was fine)
- many rinsed and dried romaine lettuce leaves

Take the kiwi and use a spoon to remove the fruit from the skin. Put the kiwi fruit in a blender and puree it with the chopped onion, apple, pear, garlic, mirin (or rice wine) and 7-Up. Measure out 3 cups of this mixture into a bowl and add the soy sauce and sugar.

Arrange the ribs in a bowl or baking dish and pour the mixture over them so they are all coated evenly. Marinate for 24 hours. Grill and nom! You just take a lettuce leaf, put a spoonful of rice in the center, cut off a chunk of meat and put it on top of the rice along with a bit of red chili or red bean past. Roll up the lettuce leaf, and enjoy!