Meatloaf-Glazed Kalbi With Gamja Salad

15 minsPrep Time
35 minsCook Time

50 minsTotal Time

ingredients

Gamja Salad

  • 1 Medium Cucumber Diced
  • Kosher Salt
  • 2 Pounds Russet Potatoes (2 to 3) Peeled and cut into 2-inch chunks
  • 2 Large Eggs
  • 1/2 Cup Frozen Diced Carrots
  • 1/2 Cup Frozen Corn Kernels
  • 1/2 Cup Frozen Peas
  • 3/4 Cup Mayonnaise
  • 2 Tsp Rice Vinegar
  • 1 Tsp Sugar
  • Freshly Ground Black Pepper

Kalbi

  • 1/2 Cup Ketchup
  • 4 Large Garlic Cloves Finely grated
  • 2 Tbsp Dark Brown Sugar
  • 1 Tbsp Worcestershire Sauce
  • 1 Tsp Rice Vinegar
  • 1 Tsp Dried Oregano
  • Kosher Salt and Freshly Ground Black Pepper
  • 2 Pounds Flanken-Cut Beef Short Ribs (LA-Style Kalbi) About 1/4 inch thick
  • 1 Tbsp Vegetable Oil

Other Sides

  • Wild Rice and Sliced Oranges

prep

1.    MAKE THE GAMJA SALAD: In a small bowl, toss together the cucumber and 1 teaspoon salt and set aside. 

2.    Bring a large pot of water to a boil and salt generously. Add the potatoes and eggs and cook the eggs for 10 minutes and the potatoes until fork-tender, 15 to 20 minutes. While the potatoes continue to cook, run the hard- boiled eggs under cold tap water to cool, then peel. Chop up the peeled eggs as finely as you can. 

3.    Drain the potatoes and return them to the pot along with the chopped eggs, then mash with a fork, a whisk, or a potato masher. Add the frozen vegetables to the hot potatoes (so they can thaw) and stir. Fold in the salted cucumbers (leaving behind any liquid). Add the mayonnaise, vinegar, and sugar, and season with salt and pepper. Set the potatoes aside, covered, while you cook the short ribs. 

4.    MAKE THE KALBI: In a small bowl, stir together the ketchup, garlic, brown sugar, Worcestershire sauce, rice vinegar, oregano, and 1⁄2 teaspoon salt. Season with pepper and set the sauce aside. 

5.    Rinse the short ribs under cold tap water to get rid of any bone fragments. Pat them dry and then season with salt and pepper on both sides. Heat a large skillet over medium-high heat and add the vegetable oil. Place half of the short ribs in a single layer, without crowding the pan, and sear both sides until deeply browned and almost charred at the edges, about  8 minutes total. Remove the ribs from the pan. Repeat with the rest of the meat. When the second batch is done cooking, return the first batch of ribs to the pan and turn off the heat. 

6.    Add the sauce to the pan and toss the ribs until evenly sticky and well coated, letting the residual heat reduce the sauce slightly, 1 to 2 minutes. 

7.     Transfer the ribs to a platter and serve alongside a scoop or two of the potato salad, which can be eaten cold or at room temperature.