Yum yum in my tum! Korean Short ribs! These things are sooo good! Though mine isn't an exact recipe, it still tastes great. The marinade can actually be used on a lot of other types of meat. Today I used a flank style beef rib. You can find this cut of meat at your local grocery store. If they don't have it, you might be able to ask if they can cut it for you. The marinade you can prepare yourself, but they do sell a pre-made Kalbi marinade pack. My Mom sends me the packets sometimes, I've never found them here in South Carolina. They are a Hawaiian brand, which she seems to find easily in California. I've seen many variations on this recipe, some call for Sherry or Dry Cooking wine. Here is my take on it...
Korean Ribs (Kalbi)
Prep Time: 3-4 hours to Marinate Meat or overnight for best results
Serving Size:4-6 people
Cook Time:20-25 minutes
Ingredients:
2 packs of short ribs or flank style beef ribs
2 stalks green onion
1 inch knob of fresh ginger
1 tablespoon sesame seed oil
1 cup soy sauce (use any brand, I'm stuck at the moment with Kikomon I prefer Aloha Shoyu)
2 tablespoon brown sugar
4-5 cloves of garlic
Take ribs and cut into halves. Place in a air tight plastic container.
Chop all of your green onion. Finely chop your garlic and ginger. Throw in container with meat.
Pour in soy sauce.
Add in your brown sugar and sesame seed oil.
I like to place the lid on the container and give it a good shake. This will help evenly distribute the marinade over all of the meat. Place in refrigerator for a few hours or overnight for best results.
Once meat is done marinating, place on a hot griddle and cook until it is nice and brown and some nice crispy bits on it! You don't have to use a griddle a BBQ grill is another great option to cook these. You can even fry it in a pan.
You should end up with something like this!
I like to serve it with hot rice sprinkled with Furikake and some nice veggies. Fresh Kimchee is even better. Don't be afraid to try something new. This is a great recipe most people will enjoy.
~Feather
Lightly season. You do not have to use creole season, I just like the extra kick. You can use season salt. Do a light coat, not to much.
Cut large pieces into smaller ones.
In a large pot, drizzle a little bit of olive oil. Heat your stove to medium-high heat. Chop your onion. Throw in ground turkey and onion in pan. Cook turkey and onion until it is thoroughly cooked. You made want to add a bit of salt and pepper.
Once meat and onion are brown and done. Peel and chop your potato. Add in 2 1/2 cups of water. Add in your peas and let simmer. Cook until potatoes are tender.
Here is the curry looks. The kid thought it was a chocolate bar! 
Here are my chick peas. I drained most of it, but kept some of the juices. I added a bit of water, some salt and pepper. I added the piece of curry and chili sauce, and let simmer for about 20 minutes.
It should start to thicken and look like this. Let it simmer for about another 10 minutes or so. After that, it's ready to eat! Eat with hot rice, and don't forget the chick peas! Very easy and very delicious!
