Grilled Galbi with Green Tomato Kimchi

By Edward Lee, Executive Chef/Owner, 610 Magnolia in Louisville, Kentucky

Grilled Galbi
5 lbs Short Ribs cut about 1/3 inch thick with bones attached

Marinade:
1 ½ cup soy sauce
¼ cup white sugar
¼ cup brown sugar
¼ cup mirin or rice cooking wine
1/3 cup sesame oil
1 small onion pureed in a blender
6 whole garlic cloves pureed in a blender
1 small knob ginger grated
3 stalks of scallion, finely chopped
2 tablespoons toasted sesame seeds
1 teaspoon of red pepper flakes

Layer the short ribs in a casserole and pour the marinade over each layer making sure every rib is nicely marinated.  Cover and let marinate in the refrigerator for 4 hours or overnight.

Remove from the refrigerator, let the meat get to room temperature and grill on high for about 2 minutes on each side.

Green Tomato Kimchi
2 lbs green tomatoes
¼ cup sea salt
1 daikon radish, about 6 oz
2 cloves garlic, minced
1 small knob of ginger minced
1 teaspoon Korean chili flakes
½ cup rice vinegar
1/3 cup water
2 teaspoons sea salt
2 teaspoons sugar

Prepare the green tomatoes by slicing them thin and laying them out flat on a sheet tray. Sprinkle on the sea salt and let stand at room temperature for 30 minutes. In a separate bowl, mix the radish, garlic, ginger and chili flakes. Brush off the excess salt from the tomato slices and layer them in a jar with the radish mixture.

Put the vinegar, water, salt and sugar in a small pot and bring to a boil.  Once boiling, turn off the heat and gently pour the hot mixture into the jar with the tomatoes.  If not completely immersed in liquid, top off with water until the tomatoes are completely covered.  Put a weight over the top.  Close the jar tightly and let marinate in the refrigerator for at least one day.

Rice
1/2 cup asian rice
1 ear of corn
2 teaspoons chopped scallions
2 teaspoons black sesame seeds
1 tablespoon sesame oil

Wash rice and cook in a rice maker according to manufacturer’s instructions. As soon as it is done, remove rice and transfer to a bowl. Cut the corn kernals from the cob and add to the rice. Add the scallions, seeds and oil. Mix gently and serve immediately or transfer back to the rice cooker and hold warm until ready to use.

When ready to serve, drain and slice the tomatoes and serve with grilled kalbi and rice.