Well it's the first day of Spring so in celebration, why not korean bbq the hell out of some meat and make the seasons very first fresh peach pie?! Totally. Warning...it's my opinion that all korean bbq should be served with ridiculously bad cheap light beer. (I know Hite is preferred, but when she described Coors Light as beer flavored seltzer water, I was hooked. Also, she's SPOT ON!)
Korean BBQ Beef Short Ribs (Boneless)
24hrs - marinated in soy-sauce, sesame oil, brown sugar, garlic, ginger, and spring onions.
10min - Searzall to presear.
24hrs - sous vide @ 70C.
5min - Searzall to refinish crust.
Side Dishes
-Algamja-jorim (Boiled baby potatoes, dried, tossed in pot with soy-sauce, sesame seeds, then honey. (I added rosemary as an aromatic.)
-Blanched Baby Bellas with sea-salt.
-Daikon Kimchi
-Napa Cabbage Kimchi
-Julienne Spring Onions
-Julienne Carrots
-Sliced Cucumber
-Sticky Rice
-Kale Microgreens
-Mâche Rosettes
-Korean BBQ Sauce
-Plum Sauce (Because it just rocks worlds.)
Peach Pie w/Fresh Whipped Cream
-Peaches
-Cinnamon
-Cardamom
-Brown Sugar
-Honey
-BUTTERRRR
-LARDDDD
-HAPPY
