By: Clint Jolly | Great Thyme Catering
Ingredients
Kalbi Flat Iron
- 2 lb. Wagyu Flat Iron, Trimmed
- 1 Asian Pear, cored
- 2 Cloves Garlic
- 1 Small Knob Fresh Ginger
- 2 Tbsp. Red Pepper Flakes
- 1 tsp. Black Pepper
- 1/2 C Soy Sauce
- 1/2 C Mirin (Asian Cooking Wine)
- 1 Tbsp. Rice Wine Vinegar
- 1/2 C Brown Sugar
- 2 Tbsp. Water
Kimchi
- 2 lbs. Napa Cabbage
- 1 Cup Kosher Salt
- lb. Daikon Radish
- 3 Green Onions, Sliced
- 1/2 Asian Pear, Cored
- 1 oz. Gochugaru (Korean red chili flakes)
- 2 Garlic Cloves
- 1 Small Knob Fresh Ginger
- 1/2 Cup Yellow Onion, Roughly Chopped
- 2 oz. Wakame (Dried Seaweed)
Preparation
Kalbi Flat Iron Instructions
- Slice Steaks into 1/2 in. thick pieces, across the grain
- Blend all marinade ingredients in blender until smooth
- Marinate meat in zip lock bag over night or minimum of four hours
- Cook over a very hot grill, 90 seconds per side
- Serve over rice with Kimchi and poached egg. Garnish with Green onion and toasted sesame seeds
Kimchi Instructions
- Rinse cabbage and cut into 1″ wide strips, across the stalk
- In large bowl, use your hands to massage the kosher salt into the cabbage until cabbage starts to soften. Let sit for 30 minutes until white part of cabbage is tender.
- Rinse the cabbage with cold water and drain well.
- In blender, mix the pear, chile flakes, garlic, ginger and yellow onion and process until it turns to a paste.
- In large bowl, mix cabbage, radish and green onions with paste. Use your hands to massage paste into the vegetables.
- Pack tightly into a quart sized jar. Pushing cabbage mixture down so that juices cover all of the vegetables. Cover with lid.
- Let sit on counter at room temperature for 2-3 days and allow it to ferment. You should see bubbles rising in the jar. Taste on day two to check for tartness, let it sit if you want more “funk”.