I am so so excited to share this kalbi beef bowl recipe. I have been dreaming of making more Korean inspired food for a while and a recent trip to Bites restaurant in Oregon (more on that in a bit), sparked an even more inspiring recipe day and so..here ya go!
A few weeks ago I was invited to the Pacific Northwest Food retreat, where a group of amazing female blogging entrepreneurs got together for a weekend of eating, laughing, business talking and gallivanting.
It was put together by Alyssa from Everyday Maven and Carolyn from All Day I Dream About Food and let me tell you, they went all out! We stayed at The McMenamins Grand Lodge in Forest grove OR, which is just about 15 minutes outside of Portland. I just found out what the McMenamins properties were about and loved the idea that 2 brothers who buy old buildings and then turn them into lodges or hotels.
This one in particular used to be an old orphanage and is said to be haunted. The insides are dim lit with different nooks and crannies either being old-school bars or comforting rooms with vintage couches and fireplaces. It was cozy and cooky all at the same time.
Days were planned with group talks about blogging and business as well as a tour of the McMenamins property. They just built a whole set of rooms in their attic, complete with dark blue walls and colorful explicit art work. Think psychedelic meets Medieval Times, if that’s your thing. You’ll love it up there!
Other events were a tour of how sake is made at Sake One (yes I brought home 2 bottles)and I still find it so interesting that sake is only made with 4 ingredients! They were so informative and thorough and I loved watching the literally live fermentation happen right in front of me.
One of my favorite tastes and most recent food creation, was inspired by a delicious dinner at Bites restaurant in Forest Grove, OR, accompanied by The Tualatin Valley. The owner was so cool and incredibly talented. The menu had a tapas feel but was Asian inspired with kalbi bowls, Korean fried chicken and oodles of udon. I ordered the kalbi bowl with egg, and of course had to recreate it at home.
It was a fabulous and delicious weekend. Thanks to all the amazing women for making The Pacific Northwest Food Retreat a truly inspiring and fun weekend. Honestly, couldn’t have asked for a more awesome group of people, including Alyssa from Everyday Maven, Carolyn from All Day I Dream about Food, Dara from Cookin’ Canuck, Taylor from Food Faith Fitness, Meghan from Fox and Briar, Deseree from Life’s Ambrosia, Karista from Karista’s Kitchen, Dani from The Adventure Bite, Fabi from Not Just Baked and Heather from Spiceologist.
- Kalbi Marinade
- 3 lbs Korean short ribs
- 2 pears seeds removed and cut into chunks
- 1 small onion cut into chunks
- 3 garlic cloves roughly chopped
- 1/4 cup Korean chili pepper
- 3 Tb sesame oil + a bit more for cooking
- 2 scallions roughly chopped
- 1 inch piece of ginger peeled and grated or chopped well
- 2 Tb soy sauce
- Cooked Rice
- Cucumber Kimchi recipe HERE
- Traditional Kimchi
- Sunny side up egg
- Green onions chopped
For the marinade, add all the marinade ingredients to a food processor and blend until it forms a lose paste.
Add ribs to a wide shallow dish or bowl and pour mixture over it, making sure to toss well so everything is coated evenly. Then cover and marinade in refrigerator for at least 8 hours to overnight.
Once ready, remove ribs from fridge and wipe off any excess marinade.
Add about 1 Tb of sesame oil to a large cast iron set on medium-high heat and cook the ribs for about 2-3 minutes on each side until cooked through and charred on the outside.
Depending how thick your rib cuts are, the cook time may be longer or shorter, so just keep an eye on it.
Once done, serve in a bowl filled with cooked rice, kimchi, over easy or sunny side up egg and garnish with furikake and green onions.