I was craving Korean barbecue so I used the beef chuck roast I found in my freezer to make it for Freezer Finds part 7! Beef chuck roast is not the most ideal cut to make Kalbi because it's tougher, but if you tenderize it very well, it'll still taste amazing.

Ingredients
1.5 lbs beef chuck roast (short ribs the best)
1 chopped green onion

Marinade:
1/4 cup soy sauce
1/4 cup brown sugar (more if you like it sweeter)
2 tbs water
1 clove minced garlic
1/2 small onion puree
1/2 Korean pear puree
1 tbs sesame oil

Instructions:
1. Put all the marinade ingredients into a food processor and blend until well combined
2. Pour marinade all over beef along with the chopped green onion and mix well. Let marinade for at least 30 minutes to overnight in the refrigerator.
3. When you're ready to cook, take the beef out of refrigerator.
4. Heat some oil in a skillet over high heat and add the beef.
5. Flip the beef once it's a bit charred and allow to cook until the doneness you prefer.
6. Cut with meat scissors to cook faster.
7. Once it's cooked, serve with some Korean pickled radish and enjoy!

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