Tuesday, June 15, 2010

Jun 6th - Kalbi and BBQ Portobellas for a Korean Sunday Dinner

Since our BBQ is back in commission after a year on leave, D immediately wanted to have some Kalbi.  He lured a friend over to help him replace the BBQ in its rightful place by proffering some yummo Kalbi from my mom.  DD was in charge of bringing Kimchee.  He was mortified to find out that I did not keep a steady supply in my fridge.  I told him it is not as easy to do when all residents of a home are not Korean to keep Kimchee in the fridge.  Unless it has been properly made to last, it will start to go off within in a week and bully your fridge.  Most store bought Kimchee is bought to eat right away.  Particularly, the Kimchee sold in the condiment area of a Korean market in the disposable trays, ready made is ready to eat only.  It is not a true 'pickle'.  I found that out the stinky way.  Mom's Kimchees can be in the fridge for months and months.  Of course, that requires a lot of other ingredients mostly left out as well as lots of Salt which is a known health issue amongst Koreans who munch on Kimchee daily.

I was originally going to join in with some Portobella Burgers and even made some Wholewheat Rosemary Foccacia  to go with them but when I saw the Banchan that DD brought over as well as the Kimchee, I could not help but decide to go another way.  I decided to do a quick Kalbi inspired marinade for the Mushrooms, which D pointed out were way too big for me to have two.  I thought they would shrink. 

Korean Kalbi Inspired Portabella Mushrooms

1/2 c Low Sodium Soy Sauce
1 T Rice Wine Vinegar
2 T Brown Sugar
2 cloves Garlic, minced
1/2 inch fresh Ginger, minced
1/4 cup Onion, chopped
1 T Sesame Oil
1/2 T Chili Powder/Flakes
1 T Canola or Peanut Oil

Whisk all the ingredients except the last one in a small bowl.
Tear the stem away from the mushroom.  Brush the cap clean with a mushroom brush or dry paper-towel. 

Rup the top of the cap with some Peanut Oil or other neutral high smoking point oil.  Place in a shallow dish and spoon on the mixture generously all over the mushrooms.

Shake them add place them outside up for 2-3 minutes on the BBQ.  Turn and spoon more of the marinade. on.  Since it is not raw meat or fish, you can serve the remaining marinade in a dipping bowl on the table.


D and DD had Mom's Kalbi (Korean Beef Short Ribs).  We are down to our last couple servings.   Mom packs them in servings of four ribs so it is great for portion control and ease of defrosting. 

As Banchan, we had Bechu Kimchee (Korean Pickled Cabbage) and Ooi Kimchee (Korean Picked Baby Cucumbers). DD also brought Steamed Veg with light Sesame Oil (Spinach, Carrots, Zucchini and Bean Sprouts). Mom would often have tossed with Toasted Sesame Seeds as well.  Sweet and Hot Cuttle Fish (similar to dried Squid) and finally some Gochu Jang.

To wash it all down with we had a big and bold Robert Hall Syrah 2007.  Did I mention the best bit?  We got our BBQ back! Wooohooo, worth repeating.

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