Kalbi-Glazed Short Rib Recipe

Pounders Restaurant is fast becoming one of the local favorites on the North Shore of Oʻahu. It does not take much to realize that this is due to local chef, Felix Tai, who has been given room to practice his special style of ʻono Asian-Western-Polynesian fusion.

Chef Tai's Secrets

Today, we are sharing the secrets of his signature dish, Boneless Short Ribs with Kalbi Glaze. We will give you the basic preparations for the boneless short ribs, but it is the kicky kalbi glaze that completes them.

When I first tried this recipe, I followed the instructions to the letter yet failed miserably. I contacted Chef Felix, and he kindly invited me into Pounders Restaurant's kitchen to figure out what may have caused this disaster. It became clear that this is not a recipe to cut corners on, including the quality of the ingredients:

• I used sesame oil straight off the shelf of my local grocery store. Chef shook his head and explained that he uses 100% pure sesame oil.
• As far as Chef is concerned, it is Kikkoman Soy Sauce or nothing. Smell it, he told me. You can smell the yeast, yes? Yeast turns into an alcohol base, and that brings in the perfect flavor.
• My next lesson: do not purchase toasted sesame seeds. Instead, buy plain seeds and toast them just before adding them to the mix to bring out a wonderful nutty flavor.

As long as you follow those rules, the recipe is straightforward, easy, and sure to become one of your family’s favorite sauces.

How to Make Kalbi-Glazed Short Ribs

Making the Boneless Short Ribs

Take your time getting your short ribs just right.

1. Season a quality cut of beef with butcher’s cut pepper and kosher salt.
2. Sear the meat to lock in its fullest flavor.
3. Braise in au jus for 5 hours at a very low temperature. This low and slow technique is key.
4. When the beef is ready, bring the temperature up and brown the meat quickly in its own au jus.
5. Plate your beef and glaze it with our Korean-style kalbi glaze, which is also cooked with a slow and low technique.

Making the Kalbi Glaze

Ingredients

Makes 4 oz.

• 2 tbsp cornstarch
• 3 tbsp water
• 1/4 c sesame seeds, toasted
• 1 c Kikkoman shoyu
• 3 tbsp 100% pure sesame oil
• 1/2 c water
• 10 tbsp cane sugar *
• 2 cloves garlic, peeled and minced
• 1 inch of ginger
• 1/4 bunch green onions
• 1 tsp black pepper
• 1 tbsp Sambal (find it on Amazon)

*I asked Chef if I could convert the 10 tablespoons of sugar into a simpler measurement (like 2/3 cup). His look said it all. So it is back to rule #1: no cutting corners. Yes Chef!

Directions

1. Combine cornstarch and water to make slurry. Set aside.
2. Pour 1/4 c of sesame seeds into an ungreased pie pan. Place in oven on low heat to toast. Shake pan every 5 minutes. Remove as soon as they turn golden brown.
3. Combine toasted sesame seeds with the remaining ingredients in a quart pan.
4. Turn the burner to medium-high. Stir constantly until the mixture begins bubbling along the sides of the pan. Stop stirring and let it come to a full boil.
5. Remove from heat and slowly whisk in the cornstarch slurry. Stir well. Let it sit for 15 minutes. Use it to top your beef, fish, chicken, or even as a salad dressing.

Store any remaining sauce covered tightly in the fridge for up to 2 weeks. Add a little water when reheating to break up the gel that forms.