Kalbi Compound Butter Food

KALBI (KOREAN BBQ BEEF SHORT RIBS)

Steps:

• Place ribs in a large casserole dish and fill it with water until the ribs are covered. Let sit in the fridge at least 30 minutes, then pour off water and rinse the ribs and dish.
• Return ribs to the casserole dish. Grate the flesh of an Asian pear and half of an onion over the ribs. Add all remaining ingredients to the ribs and use tongs stir marinade and make sure ribs are all soaking. Cover the dish and refrigerate at least 30 minutes (overnight is better).
• Heat a grill to medium high heat. Use tongs to place ribs on the grill and cook for 3-4 minutes each side. Garnish with additional green onion and sesame seeds if desired. Serve with kimchee and rice.

SWEET POTATOES WITH KALBI BUTTER

Steps:

• Sweet potatoes: Preheat oven to 375 degrees F. Coat potatoes in corn oil, then roll in sea salt. Wrap in aluminum foil and bake until soft, 1 hour.
• Kalbi butter: Simmer soy sauce, sugars, and sesame oil in a small saucepan over high heat, just until sugars are dissolved, 1-2 minutes. Turn heat off to cool slightly, 5 minutes; soy mixture should still be warm, but not hot.
• Meanwhile, in a food processor, pulse garlic, ginger, and chili flakes until blended. Add the softened butter and pulse to incorporate. With the motor on, drizzle in the warm soy liquid, a little at a time, to fully combine with the butter mixture. Transfer this compound butter to a bowl and set aside. (Note: Can be stored in an airtight container for several weeks.)
• Assembly: Remove sweet potatoes from oven. Transfer to a plate and split down the middle. Spoon in a generous amount of kalbi butter. Garnish with scallions, sea salt, and chili flakes. Serve immediately.

KALBI COMPOUND BUTTER

Steps:

• In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook low for 5 minutes until thickened. Then let cool to room temperature.
• In a food processor, add the chile flakes, garlic, scallions and ginger, and pulse until finely chopped. Add the softened butter and pulse until combined. With the motor running, stream in the cooled soy sauce until a smooth compound butter forms.
• Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use as desired. Refrigerate or freeze leftovers.