Leaving San Soo Gab San I smell as though I rolled around in a pile of hot coals… But I don’t mind… I just spent an hour intensely flipping pieces of marinated beef short rib over a charcoal fire indoors on a hot summer day. Why? Because I’m hoping my new grill scent will help me attract a few good men for my single lady friends…. or maybe its because I have an addiction.
It’s an addiction that seems to only get worse with time. Especially during the summer months, when guests from all over the United States end up in Chicago and at my mere suggestion attempt to share 4-8 short ribs with me. Korean BBQ, two-three times per week became a perfectly normal occurrence and before I knew it, I was hooked. My husband decided to place an intervention one night after a grilling binge that resulted in a string of kalbi scented burps. To decrease my reliance on San Soo Gab San, he was going to create our own Korean BBQ. But who am I kidding… we have tried many other recipes before, but nothing could stop my trips… well until we stumbled upon Maangchi…
We found the marinade recipe here and used a suggested modification by adding a 1/2 a cup of mirin instead of the water. This may be a little sweet for some, so you could use a 1/4 cup of mirin and 1/4 cup water if you prefer. We placed our thinly sliced organic beef short rib in the bag and left it to marinate in the fridge for a few hours and focused our efforts on creating a few banchan, the equally addicting small side dishes that accompany any good Korean barbeque. We opted to try another of Maangchi’s recipe for marinated tofu, our usual pickled daikon with Korean chili pepper, and pickled okra.
After about three hours we removed our marinated meat from the fridge and headed to the grill where we conducted our own open-air Korean BBQ on our balcony. While I flipped the meat over and over on the grill I realized now I had control over my addiction. I can make it everyday! Okay… maybe I’m not clean yet, but I’m gettin’ there. 🙂