Kalbi Short Ribs by Seattle Seahawks John Ursua
This week our special guest Seattle Seahawks John Ursua joins Cooking Hawaiian Style kitchen presented by Hawaiian Electric, the local boy from the Big Island who is making it big. He is one the University of Hawaii’s top 10 receivers and now plays for the Seattle Seahawks.
Born and raised in Kailua Kona he spent some of his high school years in Utah but came back to Hawaii to play football. Nicknamed J-Dub he is a great athlete, playing baseball, track and field, and of course football.
Last year John got picked up in the 7th round draft and was the 72nd Player from Hawaii to play in the NFL. This episode we get to see what he can do in the Cooking Hawaiian Style kitchen as he shares his very own Kalbi recipe with us. Huge Mahalo to Times Supermarket for being our official grocery sponsor.
2.5 pounds Korean style beef short ribs
1/2 cup brown sugar, packed.
1/2 cup soy sauce
2 tbsp water
2 tbsp mirin (rice wine)
1/2 small onion, peeled and finely grated
1 /2 small Asian pear, peeled and finely grated
2 tbsp minced garlic
1 tbsp dark sesame oil
1/8 tsp black pepper
1 green onions, thinly sliced (optional)
Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.