Welcome to my site. Here you will find exciting mashups of my very own recipes for the everyday home cook. I draw influences from my days working as an Executive Chef at my own Chinese restaurant in Downtown San Francisco, as well as inspiration from various cuisines I experience from all my travels. 


Chef Kathy Fang
Best DIY Korean Short-ribs

Best DIY Korean Short-ribs

If you can’t find a decent Korean Market near you that sells pre-marinated Korean Style BBQ Shortribs aka Kalbi but crave it, go out on a limb and make it yourself. My version here doesn’t even require you to have a grill. If you live in the City like I do, where space is limited and not everyone has a backyard to rooftop garden, you don’t have the luxury of owning a Grill Or BBQ. That means using your stove or oven to make “BBQ” style foods. This is something you can make in your own home kitchen and it honestly tastes better than some of the kalbi you get at the average Korean Spot. The reason for this is because you can select the highest quality meats. Go to your favorite butcher and buy some grass-fed shorts, pick out the meatiest ones, the thickest cuts…It makes a HUGE difference. You’ll find this recipe to be easy and the perfect substitute for those Korean BBQ Cravings.

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Serves: 2             Total time: 45 minutes



2 lbs short ribs

4 tablespoon organic light brown sugar

2 tablespoon sesame oil

¼ cup canned pineapple

5 garlic cloves 

¼ cup tamari soy sauce

2 teaspoon rice vinegar

2 tablespoon siracha or sambal

 1 tablespoon avocado oil for cooking

sea salt for dusting right before cooking

black pepper for dusting right before cooking


1 cup jasmine rice

1/5 cups water

Garnish: Toasted Sesame Seeds and scallions


Method for rice:

1.    Rinse your rice twice with water

2.    Now pour the rice and 1.5 cups of water into a pot and bring to a boil.

3.    Turn heat to low and let it simmer with the lid covered for 15-18 minutes

4.    Turn the heat off and let it sit for 5 minutes before uncovering and fluffing


Method for Shortribs

1.    Put all the ingredients for the marinade in a blender and blend 

2.    Pour the marinade over the shortribs and let it marinate over night

3.    Before cooking, remove shortribs from fridge 30 minutes prior

4.    Heat your skillet to high heat and add 1 tablespoon avocado oil  to coat evenly

5.    Shake off excess marinade from the shortribs and place all of them on a board. Sprinkle some sea salt and black pepper on each side right before you cook in the skillet.

6.    Cook 3 minutes on each side and no more than that.

7.  Remove from the skillet and plate with on top of your rice. Garnish with sesame seeds and green onion (optional)

Tip: Take the remaining marinade and heat it up in a sauce pan and bring it to a boil and let it simmer on medium for 2-3 minutes and use it to drizzle on top of your ribs or serve on the side as extra sauce

3 Stars for Dominque Crenn's Atelier Crenn

3 Stars for Dominque Crenn's Atelier Crenn

Easy Mashed Potatoes with a Twist

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