With the month of Elul just starting and the count down to Rosh Hashanah upon us one of my favorite past times came to mind, Korean BBQ. The flavors of sweet, savory, and umami will surely complete your meal.
Galbi, refers to a variety of grilled dishes in Korean cuisine that are made with a marinade. The word galbi literally means “rib” in Korean. The marinade is primarily made with soy sauce, garlic, honey, fruit and sugar. There are several variations of the marinade which can include sesame oil, rice wine or hot pepper paste.
This variation of Galbi, which was roasted not grilled was finished with a galbi glaze which produced a crust on the roast. The side dish which I found to best to compliment the dish was braised bok choy. The fresh crisp leaves of the bok choy enveloped in spicy and savory sauce balances the sweetness of the roast.
This amazing rib roast from KOL Foods would not be complete without a glass of wine. CASA DEL CIELO’s Reserve Malbec/Syrah 2013 is this such wine with its exceptional acidity and complexity. KOL Foods and KosherWine.com have come together for a Rosh Hashanah giveaway. To enter the Cooking /Wine Giveaway to win $150 worth of grass-fed meat/poultry from KOL Foods or $150 to spend at KosherWine.com, Click here to enter!
- 13 rib prime rib roast
- 1tbsp fresh ground black pepper
- 1/2tbsp Kosher Salt
- 3cloves fresh garlic
- 1/2cup Yellow onionroughly chopped
- 1/2cup Asian pearpeeled,cored, and large diced
- 1/2cup low sodium soy sauce
- 1/2cup dark brown sugar
- 2 tbsp Honey
- 2tbsp toasted sesame oil
- 1 1/2cup baby bok choywash and left whole
- 2 tsp vegetable oil
- 4 garlic clovesminced
- 1/2tsp Fresh gingergrated
- 1/4cup Mirin
- 2tbsp low sodium soy sauce
- 2tsp sesame oil
- 1tsp hot pepper paste
- 1tsp sesame seeds
- Remove the roast from Refrigerator and uncover it. Let the roast sit out at room temperature for about 2 hours. Set the oven to 450°F and allow the oven to preheat for about 15 minutes. Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper. Place the roast on a wire rack on a cookie sheet.
- Roast uncovered at 450°F for 30 minutes then reduce heat to 375°F . While the roast is cooking, combine garlic, onion, and Asian pear in a blender or food processor and puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil. Then place the glaze aside. Cook the roast for 1 hour and 15 minutes. Remove the roast from the oven and brush the glaze on all sides of the roast. Place the roast back in the oven and cook from another 15 minutes OR until the meat thermometer reads 130°F for rare doneness OR 140°F for medium-rare doneness.
- Heat vegetable oil in a large pan over medium-high heat until hot but not smoking. Add bok choy, and cook, turning once, until just beginning to turn golden brown, about 2 minutes. Then add the garlic, ginger sauté for another 3-4 minutes.
- Add mirin ,sesame oil,red pepper paste,sesame seeds and soy sauce. Cover; reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in the pain.
- Then cook the liquid down by half and pour over the bok choy before serving.
This recipe was sponsored by KOL FOODS and KOSHER WINE.com.