This one starts at least three days before you’re going to eat it since the kimchee needs to ferment. Word of caution, the longer the kimchee ferments, the hotter it gets. Also, if you don’t like kimchee, I suggest using pickled cucumber slices instead. It’s not as pungent, and I think complements the kalbi better. The kalbi needs at least 24 hours marinating too, but I promise, the kalbi alone will be worth it!
On a lazy note, if you have a nearby Korean restaurant that has kalbi or bulgogi, you can pick this up and skip the cooking part. Just make sure you have enough meat to fill two cups. Add this to the final assembly and you’re good to go.
Ingredients:
Kimchee
- 1/2 head of napa cabbage (won bok Chinese if you can get it)
- 1 cup of salt
Kalbi
- 2-3 lbs beef short ribs
- Marinade
- 3/4 cup soy sauce
- 3/4 cup sugar
- 4 cloves of minced garlic
- 1 tablespoon julienned ginger
- 1 tablespoon sesame oil
- 2 tablespoons finely sliced green onion
- 1 tablespoon roasted sesame seeds
- 2 pie crust pans or just make it frittata style
Filling:
This is almost like cooking a meal and you just might want too. Just up the portions so you’ve got at least 2 1/2 cups of chopped kalbi and 1 cup of kimchee.
Do the kimchee first since it takes at least three days to ferment. First you’ll need a large bowl, at least 1 gallon. Fill it with water and add the cup of salt. Mix it well. Then slice cabbage into 1 – 1/2 to 2-inch squares or 1-inch strips and put them into bowl of salt water. Use a plate or something heavy to keep all of the cabbage submerged for at least 24 hours. Drain and rinse a couple of times in a colander. Place in a bowl and add the rest of the ingredients including 1 cup of water and toss well. Put this into some kind of container that can be sealed such as a couple of quart jars. Add just enough water to have the level at 3/4 full. Put in refrigerator for 3 days, turning the jars upside down a couple of times once a day.
The kalbi is done with at least 24 hours before serving, or prepping for the quiche, so the marinade has time to work its magic. Mix all ingredients a container and marinate at least 24 hours. Take meat out, saving marinade, and put on a cookie pan and bake for about 30 minute at 400, turning over at least 3 times. Keep an eye on these as you don’t want to burn these. Simmer marinade down by half on stove and pour over meat, if you’re going to serve it. If you’re making this for a quiche put it away in a separate container as you’ll be mixing it with egg mix. Also if you’re making this for a quiche, chop meat off bones and into small 1/2 inch cubes. Place in fridge for night.
Final Assembly and Cooking:
Preheat oven to 375. Mix standard quiche base. Mix meats and vegetables together cold and place into pie pans with your choice of crust. Pour in quiche base equally over both pans making sure filling is covered. Bake at 375 for 45 minutes or till golden brown. Remove and pack it up for the rink, or serve it.