Chef Trevor Lui

Marinated Short Ribs

• 1 pound Certified Angus Beef ® brand flanken-style short ribs (see note)
• 3 cloves garlic, chopped
• 2 spring onions, chopped
• 4 slices ginger
• ½ Asian pear, unpeeled, cored and cut into 1 ½-inch pieces
• ½ cup brown sugar
• ½ cup soy sauce or tamari
• 1/3 cup mirin
• 2 tsp sesami oil

Ramen with L.A. Kalbi

• 1 pound ramen, udon or thin wonton noodles
• 6 cups hot pork bone stock (see notes)
• 4-6 slices Japanese spiral fish cakes (narutomaki)
• 2 sheets nori, cut in thirds
• 2 soft-boiled eggs, halved (optional)
• 1 spring onion, chopped
• Toasted sesame seeds, for garnish

Instructions

1. Put ½ cup water, garlic, onions, ginger, Asian pear, brown sugar, soy sauce and mirin in a bowl and mix thoroughly to combine. Add ribs, cover and refrigerate for 24 hours.
2. Preheat oven to 350F.
3. Heat oil on a grill or in a pan over medium-high heat. Remove ribs from the marinade and place on the grill. Sear 3-4 minutes on each side, until ribs are caramelized.
4. Transfer to a baking sheet and bake 6-8 minutes
5. Bring a large saucepan of water to a boil over high heat. Add noodles and cook according to package directions until nearly al dente. Drain, then rinse under cold running water. Divide noodles between 2 bowls.
6. Ladle hot stock over noodles, until nearly all are submerged. Portion kalbi on one side of each bowl. Add fish cake slices, nori and soft-boiled egg (if using). Garnish with spring onions and sesame seeds and serve immediately.