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Korean Kalbi Steak Seasoning Mix

Gluten-Free

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The word Kalbi refers to the name of the cut-short ribs. Unlike American and European short ribs, which include a thick slice of bone, the Korean Kalbi are cut lengthwise across the rib bones. Meaning, there is no bone in the cut. Take this recipe as an opportunity to explore different flavors and ethnic cuisines. This time we're exploring the Korean kitchen with a fat-free seasoning mix you made all on your own! This mix will work perfectly for marbled beef slabs (think Ribeye, Strip and Sirloin).

Prep Time 10 minutes

Serves: 1

Difficulty Level: Low

Korean Kalbi Steak Seasoning Mix

Ingredients for marinade:

Sugar - 3 tbsp.

Sesame oil - 2 tbsp.

Onions - 1/2

Garlic powder - 1 tbsp.

Scallion - 1 (chopped)

Black pepper - 1/4 tbsp.

Sesame seeds - 1 tbsp.

Method of preparing the marinade:

Mix all the ingredients together until you have an even color. Rub the steaks (if they're frozen, let them thaw completely) and let them sit in the fridge for a maximum of 2 hours.
Cook on a cast-iron skillet to the desired doneness and enjoy!

Chef's Tip:

For the juiciest steak, try adding the salt only after you cook. The mix will last you up until a month, so keep it in a tight jar in the fridge.

Source: Food Beast

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