One of my favorite Asian dishes is Kalbi Short Ribs. I love the sweet salty taste of this barbecued beef. Recently the Korean barbecue place by my house added Spicy Kalbi to their menu, it’s delicious! Now I’ve been making my version of Kalbi for quite some time now. I use boneless short ribs and place them on bamboo skewers to make kabobs. It’s sort of my version of the now famous LA food truck offering they call Kalbi Tacos. Well I decided that I should make Spicy Korean Kalbi Skewers to add to our regular Sunday night barbecues.
To make this Spicy Korean Kalbi Skewers I used my basic kalbi marinade recipe and added a bit of Sriracha sauce to give it a bit of a kick. Super easy! I make plenty, at least 20 skewers, they go quickly. We never have left overs!
Served with steamed white rice and a side of spicy kim chee Spicy Korean Kalbi Skewers make a filling meal. By the way you can use boneless chicken thighs instead of short ribs.
Here’s the recipe!
3 lbs. thin cut boneless beef short ribs
1 cup soy sauce
1/2 cup brown sugar
1 tbls. finely ground fresh ginger
1/4 cup sesame oil
2 tbls. minced garlic
1 tbls. white sesame seeds
1 tbls. black sesame seeds available at Asian Markets
2 stalks green onions – chopped
1/4 cup sriracha sauce
Cut short ribs (or chicken thighs) into strips (you should be able to get 3 strips from each short rib)
Combine the rest of the ingredients in a bowl.
Mix until sugar dissolves.
Pour marinade into a large ziplock bag.
Place meat in bag and shake until all meat is coated with marinade.
Marinate in the fridge overnight.
Soak bamboo skewers in water for about 10 minutes.
Thread meat on to skewers.
Grill to desired doneness. About 3-5 minutes, don’t over cook.
Spicy Korean Kalbi Skewers
Sweet, salty beef or chicken kabobs with a bit of spice!
`This time of year with the holidays looming ahead I’m always looking for recipes to make my life easier. It’s a busy time for many of us and we still have to make time to prepare family meals on top of all the holiday preparations. So I look for recipes that are quick and simple to make, specially those where I can make and freeze some of the ingredients ahead of time.
Recently I remembered a childhood favorite, this “Torta” my grandmother made for me when I visited her. It’s been a very long time since I made this, I used to make an eggplant version “Torta Talong” to bring to my aunt at her nursing home, it was her favorite. But I’m allergic to eggplants so that wasn’t an option for me.
I did make this Torta for my family the other night and they loved it! I spruced it up by adding a Sriracha Ketchup Dipping Sauce and it was yummy. After I made it I remembered that I had this torta recently, in Barcelona! Over there instead of serving it as a meal they served is at the Tapas Bar, it was delicious with wine!
I made enough filling to freeze some for later use. Just thaw it out before you add the eggs and fry.
This recipe will make 3-4 6″ tortas.
What you may ask is a “Torta”? It’s really just an omelette, but you don’t fold it over.
Here’s my recipe, you can serve it as a meal or sliced in pie shaped wedges as an appetizer. I hope it makes a yummy addition to your table this season.
1 lb. ground beef
1 Small onion diced
1 Tbsp.. minced garlic
2 Small potatoes cooked & diced
1 Pinch each Salt & pepper to taste
2 Tbsp. Cooking oil
1/2 cup ketchup
1 Tbsp. sriracha sauce (if you don’t have sriracha you can use tobasco or any other hot sauce)