Taste from my past: Khal bi marinade

In addition to not being the history expert of the family, I am also not the main cook. That, again, would be my husband. He has been experimenting with a number of different tastes for the outdoor cooking season. The one that comes straight from my younger days in Honolulu is khal bi, or Korean style barbequed short ribs.

Two volumes of the Hongwanji cookbooks have stayed with me throughout my entire adult life. There are six volumes in total, featuring recipes from the members of the Honpa Hongwanji Buddhist Temple. I guess you could call it retro food, Hawaii style. The first one was published in 1973 as a fundraiser, and the entire cookbook series remains a popular and successful fundraising item for the temple.


That is my overpriced Zojirushi Neuro Fuzzy rice cooker behind the cookbooks!

This marinade is not just for short ribs. Tested and checked out as good are rib eye steaks, chicken breasts, and thin sliced round steak. We made a few changes to the recipe in the book, and following is our version:

1 cup soy sauce
2 tablespoons brown sugar
4 cloves garlic, finely chopped
1 small piece ginger root, grated
3-4 stalks green onion, chopped
2 teaspoons sesame oil
black pepper
chili oil OR crushed red pepper flakes (Not both! Well, unless you really like it hot. Amount depends on how hot you like it. Start small. Well, again, unless you really like it hot.)

Mix all ingredients well. Marinate your meat of choice for an hour or longer (overnight is best). Grill or broil. Eat. Enjoy!

(NaBloPoMo | June ’09: 24 of 30 | 75% Challenge: 151 of 274)