Kalbi, Hawaiian-Style Comfort Food

Food often brings back certain memories, and this is definitely one of them. It always reminds me of my classmate’s kind host family in Hawaii and my carefree, youthful days there.

Kalbi might be traditionally Korean food, but to me, it’s Hawaiian comfort food. During my time living on Oahu in 1985 and again in 1991, Kalbi bento was hands-down one of my favorite lunches. So I was beyond thrilled when my classmate Kayo’s host mother shared her recipe with me in 1985.

I don’t remember their names, but they were a retired Japanese-American couple who treated Kayo like their own granddaughter. They lived in Manoa, Honolulu, and had a weekend home at Makaha Valley Tower, where I was lucky enough to be invited a couple of times. During one of those visits, the host mother made this Kalbi for dinner — and it was incredible.

Whether you call it Korean, Hawaiian, or her special version, it’s absolutely delicious. And I’m so grateful she shared the recipe with me.

Serve 4~6

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Ingredients

• about 3 lb Korean style beef short ribs

• 1 medium onion, quartered

• 1 Asian pear, peeled, seeded and quartered

• 4~5 garlic cloves, peeled

• about 1 tbsp ginger, peeled and roughly chopped

• 3/4C low sodium soy sauce

• 1/2C water

• 1/3C brown sugar

• 2 tbsp mirin

• 4 tbsp sesame oil

• 2~3 green onion stalks, finely chopped

• 1~2 dashes of red pepper flakes

• toasted sesame seeds, for garnish (optional)

• 1~2 green onion stalks, diagonally sliced (optional)

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Instructions

1. In a blender or food processor, purée the onion, pear, garlic, and ginger until smooth. Add the soy sauce, water, brown sugar, mirin, and green onions, then blend again until combined. Set aside.

   

2. Soak the meat in cold water for 30~60 minutes to remove some of the blood and rinse away any loose bone fragments. (The short ribs may turn slightly grayish, but this is normal.) Rinse them thoroughly in cold water.

   

3. Place the meat and the marinade mixture in a large ziplock bag, seal, and refrigerate for at least 6 hours or overnight. Flip the bag a couple of times to make sure the ribs are evenly marinated.

   

4. Grill the meat for about 3 minutes per side, or until the meat is caramelized, slightly charred, and cooked through. Place them in a large serving platter and sprinkle the remaining green onion and sesame seeds (optional).

   

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