Name: Korean Barbecue Beef, Marinade 2
Yield: Serves 2
Ingredients: 1 pound beef short ribs, cut for kalbi (see tips, below); 2 tablespoons brown sugar; 2 tablespoons soy sauce; 2 teaspoons sesame oil; 2 teaspoons crushed garlic; 1 tablespoon rice wine (sake); Pinch of black pepper; 1/2 piece of fresh kiwi, juiced in a blender

Kalbi

Editor's note: The recipe below is excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

To read more about Kwak and Korean cuisine, click here.

Restaurateur Jenny Kwak shares her tips with Epicurious:

• Kalbi and its sister dish bulgogi are the staple barbecued beef dishes of Korean cuisine. Both recipes use similar marinades; kalbi is made from short rib meat that's sliced 1/4-inch thick including the bone, while bulgogi uses thinner slices of rib eye that are sandwiched with rice and sauce in a lettuce leaf. • For the marinade, use pure toasted (Asian) sesame oil. This is a dark liquid, not the raw oil sold in health food stores and some supermarkets. • This dish is traditionally grilled over a wood fire. For tips on this process, check out Steven Raichlen's guide to grilling.

Recipe notes

XO Sauce

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Kimchi Bloody Mary

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Stir-Fried Phở Noodles With Beef

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Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Moo Ping (Thai Grilled Pork Skewers)

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Hong Kong Egg Scramble

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

Rotisserie Chicken Congee

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.