A Girl & Her Food: Stephanie Izard's Kalbi Ribs and Grilled Corn with Kalbi Butter


Stephanie Izard's Kalbi Ribs and Grilled Corn with Kalbi Butter

With Memorial Day weekend approaching and the Food & Wine Classic in Aspen just weeks away, I wanted to devote a recipe post to Chef Stepahnie Izard of Chicago's Girl & the Goat.  In the June issue of Food & Wine, Chef Stephanie translates some of her favorite restaurant dishes into easy to recreate at home BBQ and grilling recipes. Get up and run to get this issue!  I was eager to try what she had to offer, as I LOVE using the grill and spending as much time cooking and dining al fresco as Chicago's wonderful weather permits.  After my husband and I tested out the below recipe this weekend, I confident to endorse it as part of your Memorial Day weekend festivities.  You will not be disappointed   Your guests will be impressed.  It's easy and delicious and sure to impress.  I purchased flank-style beef short ribs pre-sliced at Marianos, and they worked out great. 


Kalbi Ribs Topped with Charred Okra Relish 
Grilled Corn with Kalbi Butter 

Recipe contributed by Stephanie Izard for Food & Wine June 2015


3/4 cup malt vinegar 
1/3 cup extra-virgin olive oil 
3 Tablespoons sambal oelek
2 Tablespoons Asian fish sauce (Stephanie once shared with me that she uses Three Crabs Brand Fish Sauce) 
3 garlic cloves
4 lbs flanken style short ribs (sliced 1/3 inch thick across the bones) 
1 stick unsalted butter, softened
4 ears of corn, shucked and cut crosswise into thirds
Charred Okra Relish (recipe below) 


In a food processor, puree the vinegar with the olive oil, sambal, fish sauce and garlic. Transfer 1/2 cup of the kalbi  marinade to a bowl. On a large baking sheet, brush the ribs with the remaining marinade and let stand for 30 minutes to 1 hour. 

Meanwhile, in the processor pulse the butter until smooth.  With the food processor  on,  gradually add the reserved 1/2 cup kalbi marinade. Scrape the kalbi butter into a bowl. 

Light the grill. Brush the corn with kalbi butter and grill over moderately high heat, turning, and brushing with more butter, until lightly charred, 5 to 7 minutes. Transfer to a large platter. 

Season the ribs lightly with salt and grill over high heat, turning once, until nearly cooked through and lightly charred. 4 to 6 minutes. Transfer to the platter and serve with okra relish. 

Charred Okra Relish 


1 poblano pepper
1 LB okra
Canola oil, for brushing 
Salt and pepper
1 1/2 Tablespoons of Asian fish sauce ( Three Crabs Brand is the best!) 
1 Tablespoon minced shallot
1/2 Tablespoon malt vinegar 


Light a grill. Grill the poblano, turning until charred all over. Transfer to bowl, cover tightly with plastic wrap and let cool. Peel, stem, and seed the poblano pepper, then cut into 1/4 inch dice. 

Brush the okra with oil and season with salt and pepper.  Grill over high heat, turning, until lightly charred all over, 3 to 5 minutes. Let cool, then cut off the stems and slice the okra crosswise into 1/4 inch rounds.  Note: I had a difficult time slicing the okra as it would lose it's shape and get slimy during the process.  I will ask Stephanie for some tips to prevent this next time! 

In a medium bowl, toss the okra with the poblano, fish sauce, shallot and vinegar. Season with salt and pepper and serve.  Enjoy!


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