A 30-Minute Korean Short Rib Dinner + A Citrusy Summer Salad | Our Best Home Cooking Bites of the Week
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What is the quick intro to Food Friends and today’s best bites?
Welcome to Food Friends, a podcast inspiring home cooks to try new dishes in the kitchen by sharing trusted recipes, tips, and friendship.
Hi, I'm Sonia. And I'm Carrie. We met in Los Angeles over 15 years ago as personal chefs and haven't stopped talking about food since. We're so glad you're here. Hi Sonia. Hi Carrie.
Sonia, what was your best bite this week? Carrie, my best bite this week was Korean Kalbi, which I made. Kalbi is it's a kind of Korean short rib. And that cut of beef is also called flanken, which is actually really a common cut in the Jewish tradition. A lot of people make braised flanken for Shabbat. Yeah, it it's but a totally different flavor profile, totally different cooking preparation. So that cut you can either braise like you would any short rib, or you can cook it really quickly on a grill or a cast iron pan or a flat top, unlike some Tougher cuts of beef, it can be quickly cooked and will be tender. And there's this new stand at the farmer's market this year, my Wednesday farmer's market that I love to go to, and they sell beef that they raise, like grass fed beef, and they sell flank-cut beef.
It's hard for me to find that outside of Hmart usually. So it was really exciting. And so I got some of the flank, and to make Calby, it's very, very simple. Simple. Part of what I loved about this and why it was my best bite wasn't just that it tasted amazing, but that it was so, so easy for me to make. So it benefits from some marinating time. Although if you read recipes, you really could get away with 30 minutes. But what I did is the morning of the day I planned to cook it, I marinated my beef. But all I did was combine some soy sauce, a little bit of brown sugar, some fresh ginger, maybe a splash of marine. Then I added it to a bag. I put my beef in there. I smohed it all about.
How does Sonia describe her Korean Kalbi short‑rib recipe and why it’s her best bite?
I stuck it in the fridge. And just let it marinate for the day. And then around dinner time, all you have to do is take it out of the bag. You get your pan or your grill piping hot. So you could do this outside. You could do this on a grill pan, or you could do it just in a cast iron skillet or even a heavy bond skillet. We get it really, really ripping hot. Put your beef into the pan. You don't even have to season it. Don't crowd it.
Don't crowd it.
Do not credit. Yes. Thank you. Yes. I did this in batches too. Yes. You do it on the grill, you could put it all over the grill in your pan. You want to do it in batches. You get it browned. Three minutes per side. It happens super fast. It will get all charred because of those sugars, because of the soy sauce. And then you just pile it up on a dish. I sprinkled toasted sesame seeds all over. You could garnish this with scallion.
I mean, I really love the reminder that you can have a really great steak that is really fast and also very flavorful with almost no ingredients.
What are the key steps for marinating and cooking the flank‑cut short ribs?
I think soy sauce is one of the best things that you can add to any cut of beef. I mean, unless you're serving some kind of like prime investment steak that you're making. Really a little bit of soy sauce goes a long way. And I thought for sure you were gonna say garlic too, but I I like that flavor of just the ginger.
Well, so yeah, that a lot of the recipes that you'll find do call for garlic. Some do, some don't. The reason I didn't is I sometimes find the garlic burns when it's still if it's like minced garlic, it will burn in a way that I find gets really bitter and the ginger doesn't get bitter. And so that's why I left the garlic out. But if you're a really garlic person, you can totally add it in, or you could slice it and then just kind of dust it off before you actually. Actually, put it on the heat, you know what I mean? Just shake it off. So if you have a hard time finding flankin, like I said, it is almost at every Asian market that has a butcher counter. So if you can't find it in your regular grocery store, it's almost always there.
And it's usually a pretty affordable cut, which is also something I really like about it. And a little goes a long way. It's fun to eat. You can kind of cut it up into pieces or keep it into strips.
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Chapters
8 chapters
1
What is the quick intro to Food Friends and today’s best bites?
0:01–1:56
2
How does Sonia describe her Korean Kalbi short‑rib recipe and why it’s her best bite?
1:56–2:52
3
What are the key steps for marinating and cooking the flank‑cut short ribs?
2:52–4:32
4
How do you finish the Kalbi with pan‑searing, seasoning, and plating?
4:32–5:59
5
What is Carrie’s kumquat‑mango summer salad and why does it pair with Kalbi?
5:59–8:10
6
How do you assemble the citrus salad – ingredients, dressing, and tips?
8:10–9:52
7
What side dishes (asparagus, tofu, rice) accompany the meal and how are they prepared?
9:52–11:26
8
How do the hosts wrap up, share community resources, and invite listeners to join?
11:26–12:57
Speakers
2 identifiedMore from Food Friends: Home Cooking Made Easy
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