Goblin-g Up Some Delicious Short Ribs
Greetings from rainy Quebec City! Hubby and I decided to take a quick trip to Montreal and Quebec City. Our last trip to the eastern side of Canada was for a hockey tournament for Jeffrey quite a few years ago. We made it as far as Toronto that time. This time we were off to Montreal. W (the hubs) has decided that his criteria for traveling is “what sporting event can I go to”. The Sharks versus the Montreal Canadians met this criteria. Hmmm, would I go along? I am a sports junkie too, but maybe not to the same extent. BUT, (picture me looking very sheepish as I type this), I am a HUGE Korean drama fan. It’s my escape. Even though their political dramas do hit a little too close to home, I am hooked. Every politician in the K-Drama World is corrupt, all the way up to the top banana (or should I say orange?). Imagine that.
So, besides going to a hockey game in Montreal, I bartered for a couple of days in Quebec City. My favorite K-Drama, Goblin-The Great and Lonely God, features this beautiful city. So, like a drama groupie, I wanted to visit the different sites featured in Goblin. Think I’m crazy? At least I’m not alone, check this out Asian Tourism to Quebec City. Curious about the door? Wait for my Quebec City post!
Just before heading to Canada, I went to my favorite little cookbook store in the City, Omnivore Books for a book signing event. Ivan Orkin and Chris Ying stopped by to introduce their new book, The Gaijin Cookbook-Japanese Recipes from a Chef, Eater, Father, and Lifelong Outsider.
While his ramen book can be intimidating, this book is very user friendly and kid friendly, win-win. Food you feed your family everyday, from classic Japanese recipes to off-beat recipes that are definitely mash-ups from his life in New York and Japan.
I pulled Korean style short ribs out of the fridge and decided to marinade half in my go-to Kalbi recipe and for the other half, I made the Teriyaki Sauce recipe from Ivan Orkin’s book. Incredibly easy with just 5 ingredients (so user friendly-amirite?). His tweak is genius, he adds oyster sauce to his recipe, so good. Yep, short rib, two ways, perfect for the Goblin who only eats meat, and perfect for the rest of us who love Teriyaki.
The Teriyaki Sauce can be made ahead of time and keeps in the fridge. It is delicious on not just beef, but chicken, salmon or pork. I mean, really, what isn’t tasty with Teriyaki sauce on it.
Teriyaki Sauce from Ivan Orkin
Ingredients
- 1/4 Cup Sake
- 1/4 Cup Mirin Sweet cooking wine
- 1/4 Cup Soy sauce Kikkoman is perfect, but any all-purpose soy sauce will work
- 1/4 Cup Oyster Sauce Repeat after me Lee Kum Kee, woman and little boy in a boat on the label
- 1 Tbsp sugar Granulated or raw
Instructions
- Combine all ingredients in a small bowl. Whisk together until sugar dissolves. Store in refrigerator. Keeps for min of a couple of weeks.
- This sauce is not a marinade. Cook protein by your method of choice. Cook your steak or chicken using your favorite method.
- Pour teriyaki sauce until a small skillet. Over medium heat cook sauce until it reduces and seems syrupy. Approximately 4-5 minutes.
- Drizzle sauce over your main and enjoy! Serve sauce on the side for anyone who needs to help.
Thinking about checking out Montreal and Quebec City? My post on these two fabulous cities is coming soon!