My ever-eclectic appetite for intercontinental cuisine makes me look forward to summer at Nomadic. Every year, the sprightly and charming Korean ladies from our Manufacturing department whip up a pre-Memorial Day lunch buffet for the company.

As the lunch’s main fare, the Korean barbecued beef ribs never fail to steal the oohs and aahs of Nomadic folks. Marinated in 12 herbs, seasonings and spices, those mouth-watering specially cut beef ribs were turned over to grill master volunteers Jim, Harold and Luc. Being vanguards of exemplary Korean tastes, our ladies who hailed from the “land of the morning calm,” made sure that these gentlemen kept up with their meticulous standards of grilling beef ribs.

For the rest of us who are much more interested in enjoying watching the smoke rise from the grill and tasting Han’s famous Korean barbecue (a recipe which used to be a closely guarded secret), it’s a no-brainer to line up at the buffet table and find a chair nearest to it.

From the healthy kimchi (fermented seasoned vegetables), chapchae (sweet potato noodle dish) to grilled hotdogs and chips, anyone can choose to go All-American or All-Korean or merge the two. A hotdog and kimchi may be an odd pair, but apparently some people successfully married the two in their bellies. Think of it as extreme cuisine!

But overall, it proved to be a “mashinun” (Korean word for “delicious”) barbecue experience for me.

So here’s Han’s famous Korean barbecue recipe from Nomadic’s “Family Recipes” book for you to try in your own home:

The World’s Best Korean Beef Short Ribs
5 lbs Short ribs, Korean style (thinly sliced)
½ Onion, big
1 ½ Garlic cloves, crushed
4 stalks Scallions
¾ “ Ginger piece, fresh
¼ C Ginger Ale, plus another ¼ c of Ginger Ale for later
½” slice Kiwi-smooshed (works as a tenderizer)
1 ½ C Soy Sauce
½ C Sesame oil
¾ C Sugar, plus another 1/3 C of sugar
8 pkgs Splenda
1 Tbsp Black pepper plus 1 tsp
2 Tbsp Sesame seeds, crushed

Marinade
Roughly chop onion. Peel and wash garlic cloves. Trim and wash scallions. Peel piece of ginger. Place onion, garlic, scallions and ginger piece in food processor and make it soft and mushy.

Add ginger ale to food processor to make it really mushy.

Pour contents into large mixing bowl.

Add smooshed Kiwi slice. Add soy sauce. Stir. Add sesame oil. Stir. Add sugar. Stir. Add Splenda packets. Stir. Add black pepper. Stir. Add crushed sesame seeds. Stir. Add another ¼ C ginger ale. Stir.

Meat
Wash and rinse the short ribs to clean. Lightly stretch out each short rib to help thin out each piece- but not so much that you tear the meat.

Let short ribs soak in marinade for at least 2 hours or as long as overnight. Grill and eat.

Enjoy!

Mabel Kenyon
Marketing Communications Coordinator

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Mabel Kenyon
Marketing Communications Coordinator