My Korean kalbi-style short ribs were one of the most popular recipes in the OG Cravings cookbook. The marinade is garlicky and sweet, and I’ve had dreams of making it into a sauce for a long time. To do this, part of the marinade gets turned into a thicker, teriyaki-like sauce made to drizzle all over your rice and veggies.
If I had a job, I would most certainly be packing this for lunch every day. For the sole purpose of reheating it in the break room and making my coworkers jealous.
But for now, I will settle on pleasing my entire family with it. You’re gonna add this to your arsenal. Money back guarantee!! (This website is free.)
- ½ cup light soy sauce
- ½ cup packed dark brown sugar (light will work, but dark is preferred)
- ⅓ cup minced garlic
- 2 tablespoons mirin (Japanese rice cooking wine)
- 2 tablespoons finely grated fresh ginger
- 2 tablespoons pineapple juice (from canned pineapple is fine!)
- 2 tablespoons finely grated yellow onion
- 1 tablespoon sriracha or gochuchang ( spicy fermented Korean bean paste)
- 1 tablespoon sesame oil
- ½ teaspoon kosher salt
- 8 small boneless, skinless chicken thighs (1 ½ pounds)
- 1 ½ tablespoons cornstarch
- ¼ cup plus 1 ½ tablespoon cold water
- 5 tablespoons vegetable oil
- 1 crown of broccoli (Head of broccoli? Whatever), cut into bite-sized florets (4 cups florets)
- 1 yellow onion, sliced
- 2 red bell peppers, sliced
- 1 teaspoon kosher salt
- ¼ teaspoon white pepper (regular pepper is fine too)
- Cooked white rice, for serving
- Sesame seeds for garnish
Make the marinade: Whisk the soy sauce, brown sugar, garlic, mirin, ginger, pineapple juice, onion, sriracha, sesame oil, and salt in a medium bowl.
Place half the marinade (refrigerate the other half in a small container) in a large ziplock bag. Cut the chicken thighs into large, but still bite-sized pieces, Place the chicken in the bag with the marinade, smush around, seal, and refrigerate for at least one hour and up to 12 hours.
Before cooking, make the sauce: Pour the remaining half of the marinade into a small saucepan and bring to a simmer over medium-low heat.
Combine the cornstarch and 1 1/2 tablespoons water in a small bowl and whisk with a fork to create a slurry ( a thickener). Whisk into the hot marinade, return to a simmer and simmer until thickened, 1 to 2 minutes. Remove from heat and set aside.
Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Dump the chicken and marinade from the bag into the skillet, spread out the pieces and cook, flipping the pieces once, until browned, about 5 minutes per side. Transfer the chicken to a plate, leaving any juices in the pan.
In the same skillet, add the ¼ cup water, then scrape the bottom of the pan to incorporate any browned bits; cook until half the liquid evaporates, 1 to 2 minutes. Add the broccoli to the skillet, cover, and cook until tender-crisp and bright green, 2 to 3 minutes. Remove to a plate, then add the remaining 2 tablespoons oil, then the onions and peppers. Cook, stirring, until softened, 5 to 6 minutes.
Return the cooked chicken and broccoli along with any juices on the plate back into the skillet. Add ½ cup of the sauce along with the salt and pepper, stir to coat and cook until warmed through, 1 to 2 minutes.
Serve over rice, and use as much of the remaining sauce as you’d like! Sprinkle with sesame seeds.