LA Galbi BBQ with Mustard Seeds
Recipe by: Chef Antonio Park, Park & Lavanderia
# of servings: 4
1/2 Asian pear or Korean pear
1 small apple
1 Tbsp. (15 mL) Maille wholegrain mustard
1 Tbsp. (15 mL) sesame oil
6 Tbsp. (90 mL) soy sauce
2 Tbsp. (30 g) sugar
3 Tbsp. (45 mL) cooking alcohol*
1/2 tsp. (1 g) grated or chopped ginger
1 Tbsp. (8.5 g) chopped garlic
3 1/2 Tbsp (52.5 mL) maple syrup
2 green onions, thinly sliced (optional)
2 ¼ lb. (1 kg) thinly sliced short ribs (LA kalbi style cut)
1. Cut all the ingredients in cubes or small pieces, except the short ribs, and put them all in a blender as if you were making a smoothie. Make sure to blend them well. This is best way to keep the consistency of the marinating sauce. Reserve 1 cup (250 mL) and set aside for the Spicy Mustard Dipping Sauce for the side dish (recipe below).
2. Place the short ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag overnight for a better result (be sure to marinate for at least 5 hours).
3. Preheat your BBQ grill to medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side depending on their thickness.
*NOTE: Optional substitute: Mirin or soju
Spicy mustard dipping sauce:
2 Tbsp. (36g) gochujang (korean pepper paste)
1 Tbsp. (15 mL) plum syrup
1 Tbsp. (15 mL) maple syrup
1 1/2 Tbsp. (22.5 mL) Maille apple cider vinegar
1/2 tsp. (2.5 mL) lemon juice
1 Tbsp. (15 mL) Maille Dijon Original mustard
1/2 tsp. (1.5 g) roasted white or black sesame
1. Combine all ingredients. Serve in a small bowl for dipping vegetables including cucumber, celery, cauliflower, bell peppers (various colours), snap peas, broccoli or olives.