Korean Kalbi

This dish is one of our favorites. I like to place meat and marinade in a ziplock bag then freeze. I will thaw it in the fridge on Saturday night to set the stage for a  great meal for Sunday after church. Add a salad and a vegetable and lunch is done!

KOREAN KALBI         serves 6

1 1/2 C. soy sauce

1/4 C. sugar

1/4 C. Sesame oil

3 Tbs. olive oil

8-10 cloves garlic, minced

6 large green onions, sliced + more for garnish

4 lb. Korean-style short ribs (flanken)

Combine marinade and meat in ziplock bag. Chill overnight or freeze for later. Grill over medium-high heat about 6-8 minutes, paying constant attention and turning over as needed. 

Transpacific Flank Steak

This is an easy recipe that I have been making forever. I often mix up the marinade as soon as I bring the meat home from the grocery store. Then I freeze the meat and marinade in a Ziplock bag, to pull out for an easy dinner. It marinates while it thaws in the fridge. 


3/4 C. oil

1/4 C. soy sauce

3 Tbs. honey

2 Tbs. red wine vinegar

1 garlic clove, crushed

1 1/2 tsp. ginger

1 green onion, chopped

1 1/2-2 lbs. flank steak

Mix all ingredients except steak; pour over steak in large plastic bag in shallow pan. Marinate in refrigerator at least 5 hours, turning several times. Grill about 2” above white hot coals or in broiler 4-5 min. on each side. Slice thin diagonally across grain.

Grilled Korean-Style Steaks

I’m not sure where I found this recipe anymore, but it is a keeper, with or without the sauce. I often bag up the meat and marinade on the same day I bring it home from the grocery store, then freeze it. When you thaw it, the meat will marinate at the same time, saving you time and making it especially flavorful. 


Yield: 12 servings 

3/4 cup plus 3 tablespoons soy sauce 

1/4 cup medium-dry sherry 

3 tablespoons sugar 

1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic 

1 tablespoon plus 1/2 teaspoon Asian sesame oil 

1/2 teaspoon dried hot red pepper flakes 

6 (1-inch-thick) boneless beef top loin (strip) steaks, about 3/4 pound each

(optional sauce)

3/4 cup chopped fresh cilantro (including roots and stems) 

1/3 cup vegetable oil 

1 tablespoon fresh lime juice

zest of one lime 

Stir together 3/4 cup soy sauce, sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes until sugar is dissolved, then pour over steaks in a ziplock bag, turning to coat. Marinate steaks, turning once, at least 1 hour or freeze. (When desired, thaw in refrigerator, then grill as directed.)

Prepare grill for cooking.

Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil and lime zest.

When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices. Serve remaining sauce on the side.

© Being Fruitful, 2012