Korean-style Short Ribs

28 Jul

I impulsively picked up some grass-fed korean-style shortribs at Olivier’s Butchery, marinated them in a mix of shoyu, toasted sesame oil, red chiles, and crushed garlic for a few hours, then cooked them on a hot dry cast iron skillet (3 minutes each side) and tossed them on a bed of rice and toasted nori.

kalbi

Note a bad dinner for 20 minutes of actual work and $6.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s