If you’re looking for mouthwatering food photography and traditional recipes that cater to the Paleo and Primal Diet, then look no further than The Domestic Man‘s blog! A few weeks ago, I received an email giving me some positive feedback on my current food illustration work, and I was surprised to see that I knew the sender! By which I should say that I knew of the sender–I’d actually been a follower of The Domestic Man’s delicious recipes and photography for some time now. After a little back and forth, I proposed the idea that we do a recipe trade where I would make and illustrate one of his recipes, and he would cook up one of mine and work his photography magic. Lucky for me he agreed to this crazy plan!
After looking through his posts, I decided to attempt his Korean Short Ribs, also known as Kalbi! I’d never cooked this cut at home…although I have cooked it for myself many times when I have eaten Korean BBQ. Looking at the mix of ingredients in the marinade sealed the deal. Picking this recipe allowed me to use and illustrate a few ingredients I otherwise wouldn’t have used, try my hand preparing a new cut of meat, and expose my taste-buds to an awesome flavour combination. I was not disappointed, and you won’t be either!
Korean Short Ribs
- 3 lbs Beef Short Ribs, Flanken Cut
- 1 Asian Pear, Grated (I had to cheat and use a Golden Delicious Apple!)
- 1/2 Cup Gluten-Free Tamari Sauce
- 1 Cup Club Soda or Carbonated Water
- 1/4 Cup of Lime Juice
- 2 Tbsp Honey
- 1 Tbsp Grated Ginger
- 6 Cloves of Garlic, minced
- 1/4 Cup Sesame Oil
- 2 Tbsp Sesame Seeds
- 1/4 tsp Red Chili Flakes
Combine all of the ingredients and marinate them, refrigerated overnight in a ziploc bag.
Remove the Short Ribs from the bag, and lay them on a tray to make transferring them to the grill more efficient. Preheat your grill to medium-high, and then grill the Short Ribs for about 3 minutes per side. This is a thin cut, and they cook up nice and quickly!
When I saw how much marinade this recipe produced, I didn’t want to just let it go to waste. I decided to take the marinade and transfer it to a small pot on the stove. I then added the juice from half a Lime, and another pinch of Red Pepper Flakes. Bringing it just up to a boil, gently heating it for a few minutes, and then taking an immersion blender to puree the ingredients. This created a nice sauce, which I served warm with the ribs.
This is a great recipe! The only thing I was missing was the kimchi!
It was a hit with my whole family, so I think I can convince them that I should make it again. Then next time I’ll make sure to have some kimchi on hand too.
Make sure you check out The Domestic Man for this recipe and many more.