Korean Galbi Beef
with Miso Salad Dressing & Scallion Pancakes
Beef & Beef Marinade
1) 5 lb. Beef Short Ribs - trimmed from bone and cut flanken style
2) 5 cloves of Garlic
3) 1 Onion - corsely chopped
4) 1 Asian Pear - cored and cubed
5) 1 cup of Soy Sauce
6) 1 cup of Brown Sugar
7) 1/4 cup Honey
8) 1/4 cup Sesame Oil
9) Black Pepper to taste
10) 2 tbs. Chili-Garlic Paste
1) Place the short ribs in a pan and cover with cold water. Soak meat,
refrigerated, for 1 hour to draw out any blood.
2) Combine garlic, onion, and Asian pear in a blender and puree. Pour into a
large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, black
pepper, and chili paste. Marinate meat in the mixture, covered, overnight.
3) Preheat grill or fry pan to high heat and lightly oil. Cook rib meat until
tender and the outside is crusty.
Miso Salad Dressing
1) 3 tbs. White (shiro) Miso Paste
2) 3 tbs. White Rice Vinegar
3) 1 tbs. Light Brown Sugar
4) 2 tsp. Toasted Sesame Oil
5) 1/3 cup fresh Orange Juice
6) 1/4 cup Vegetable Oil
1) In a blender combine miso, vinegar, sugar, and orange juice.
2) Slowly add sesame and vegetable oil until smooth.
1) 1 cup of all purpose Flour
2) 1/4 tsp. Salt
3) 1/3 cup Water
1) Combine flour and salt. Add enough water to bring dough together into
ball. do not overmix.
2) Cover in plastic wrap and let the dough rest in the refrigerator for at least
3) Cut dough ball into quarters. Roll out dough on a floured surface,
sprinkling with chopped scallions and salt until thin.
4) Cook pancake in skillet and oil until brown and turn to brown on other side.
5) Cut pancakes into 6 pieces.
1) 1 bunch Watercress
2) 1 lb. Spring Salad Mix
3) 1/4 cup of Lotus Seeds boiled in Chicken Stock until tender
4) 1/8 cup Dried Lycium Barbarum fruit (Chinese Wolfberry, in Korean-
Gugija) soaked for 3 hours in sweet rice wine until plump
5) Julienned pickled Daikon
1) Combine watercress, salad greens, and lotus seeds with miso dressing.
2) Garnish the salad with daikon, gugija and scallion pancakes.
3) Top with sliced Galbi beef.
Coconut Rice Pudding
with Seared Mango
1) Preheat oven to 350 degrees. Grease an ovenproof dish. In a bowl mix
together coconut milk, milk, and a 1/4 cup of sugar and pour into dish.
Dot pieces of butter over the top and place in oven.
2) After 30 minutes, take the dish out and gently stir in the toasted coconut.
Return to the oven and bake for 1 1/2 hors, or until almost all the milk is
absorbed and a golden skin has formed on top of the pudding.
3) Peel, seed, and slice the mango. Heat the oil in a skillet and stir in ginger.
Cook until aroma is released, then add the mango, turning them over to
sear on both sides. Sprinkle with remaining sugar and continue to cook
until mango is slightly caramelized.
4) Serve the pudding into bowls and top with the hot, caramelized mango.