Kalbi Mother Sauce + Spicy Verde

Two sauces that pull double duty — a sweet-savory kalbi marinade for short ribs, chicken, or vegetables, and a bright, spicy verde for finishing. Make them together on a Sunday and you've got the building blocks for several dinners. Recipe inspired by Roy Choi.

Kalbi Marinade

• 1/2 large white onion, peeled and roughly chopped
• 1/2 cup peeled garlic cloves
• 1/2 bunch scallions (about 4 scallions), roughly chopped
• 2-3 tbsp toasted sesame seeds
• 1/2 cup sugar
• 1 Kiwi
• 1 cup soy sauce
• 1/2 cup mirin (you can sub apple juice, or water)
• 1 cups fresh orange juice
• 1/2 cup toasted sesame oil

Spicy Roasted Salsa Verde

• 2-3 jalapeños (I used 1 fresh + 1 pickled)
• 2 tomatillos
• 3 garlic cloves (peeled)
• 3 scallions
• 1 bunch of cilantro
• 1/2 cup lime juice
• 1 cup orange juice
• 1/4 rice wine vinegar
• 1/8 cup mirin
• salt & pepper to taste
• 1/4 - 1/2 cup oil (I used EVOO+MCT)
• Using a cast iron pan or grill pan, char the tomatillos, scallions (whole), and garlic cloves. Next, puree all ingredients in a blender until smooth. Store in air tight jar/container up to one month.

Directions

1. In a blender, puree all ingredients until smooth. Store in air tight jar/container up to one week.

From our kitchen to yours.