kalbi

A while back, the boyos worked with a Chef who sent them spices and marinades for knife work.  They thought it was a wonderful trade because lunch is made every day.  Usually something meat based.

One of the marinades that was sent was kalbi.  Kalbi is a Korean barbecue sauce.  Or at least that is what my research told me as well as the boyos.  That does not mean the boyos really use it that way.  They use it as the sauce on their rice bowls a lot!

The problem is they were running out.  I got asked to make them some more.  I was a bit trepidatious.  The Chef who sent the marinade has good handle on flavors so I was a bit concerned.  The worse that could happen would be that they did not like this one!  I found a recipe online that was pretty simple and gave it a go with a few tweaks.  The boyos think it is better!

The hardest thing about this recipe was collecting all the ingredients.  Especially on a Saturday morning. I also have a good blender which one of the boyos sharpened the blades for me.  I do not look forward to washing it but it does a good job.

kalbi

Note:  I used Kimchimari's recipe as a starting spot with a few tweaks/more specific then are given with that recipe.

1/2 onion, peeled and roughly chopped

1/2 cup water

1 cup low sodium gluten free tamari sauce

1/2 cup malbec (I used Alamos)

1 cup sugar

8 to 10 garlic cloves

4 green onions, the ends removed and cleaned

4 tablespoons sesame oil

1 tablespoon unhulled sesame seeds

1 teaspoon ground black pepper

2 tablespoons plum sauce

Peel and roughly chop half of one onion.  Put it in the blender container with a half a cup water and blend until smooth.

Once the onion is fairly smooth, add the soy sauce, wine, sugar, garlic, green onions, sesame oils, sesame seeds, ground pepper, and plum sauce.  Blend well between each addition.  The blender probably ran for close to 15 minutes.

This fit in a quart jar and I am storing it in the refrigerator.

It is quite nice.