Last week while we were traveling, we went to a wonderful Korean restaurant in Austin and it started my cravings for Kapoundsi or Gapoundsi (pronounced gai-bee as best I can tell). I wanted to reproduce these at home. My main concern was getting the ribs sliced thinly, wondering how I was going to do this since I hate hate hate touching meat. I know, rather silly for someone who is on a high-protein diet, but whatever. I’m finicky that way.
My husband solved this by asking the butcher at the deli to slice ribs 1/4 inch think and I came home with two pounds of them. Now to try my hand at this classic dish. They are typically quite sweet, so I had to figure out how to reduce the glycemic load while keeping the flavor. I decided to try agave nectar and I’m glad to say it worked well. You could use brown sugar, honey, or anything else that will caramelize. Be sure to let the meat marinade for several hours in the fridge. We cooked some mushrooms in a pan to go along, and a few scallions as well.
- 2 pounds Korean style beef short ribs*
- Meat Tenderizer
- 1/4 cup agave nectar
- 1/2 cup soy sauce
- 1/4 cup water
- 1/8 cup mirin ( rice wine)
- 1/2 small onion , peeled and finely grated
- 2 tablespoons minced garlic
- 1 tablespoons dark sesame oil
- 1/8 teaspoon black pepper
- 1 green onions , thinly sliced
Put ribs in a gallon ziplock bag. This keeps you from having to touch the ooky raw meat.
Sprinkle tenderizer over beef and mix well to evenly coat.
Meanwhile, start preparing the marinade.
In a bowl, whisk together remaining ingredients.
Add marinade to the ziplock bag, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. I like to massage it all together all squishy.
Refrigerate for at least 4 hours but preferably overnight.
Heat oven broiler to high.
Line a baking pan with foil and place the ribs on them.
Cook for 3 minutes, then flip the ribs over and cook again.
Garnish with thinly sliced green onions, if desired.
We asked the butcher to take short ribs and cut them into long pieces about 1/4 in thick and that worked beautifully for this dish.