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Shalako Shalako is offline
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Default Butterflied short ribs, Korean style

The key here is learning to undo the short ribs, butterflying them out
into a long strip with the bone residing at one end.

I prefer mine then threaded on a flat skewer for ease of handling on the
grille.

Needless to say, if you have wood chunks, even some mesquite will marry
nicely with the sesame flavor.

Best bet is to marinate for 24 hrs. So much flavor.


http://www.npr.org/2011/06/28/137473...eef-short-ribs

The nuttiness that comes from sesame seeds and sesame oil is one of the
distinguishing characteristics of Korean barbecue, says expert Steven
Raichlen. Serve with kimchi, mung bean sprout salad and other Korean
accompaniments purchased at an Asian market. This recipe is adapted from
Raichlen's book Planet Barbecue (Workman Publishing 2010).

Korean Kalbi (Butterflied Sesame-Grilled Beef Short Ribs)i
Michele Kayal for NPR
Makes 4 servings

1 small Asian pear, peeled and seeded, or 1/2 cup pear nectar

3 cloves garlic, coarsely chopped, plus 8 cloves garlic, peeled and
skewered on toothpicks

1 tablespoon finely chopped peeled fresh ginger

1 tablespoon toasted sesame seeds, plus 1 tablespoon for garnish

2 tablespoons brown sugar

2 teaspoons coarse salt

1/2 teaspoon freshly ground black pepper

1 teaspoon Asian (dark) sesame oil

2 pounds beef short ribs, butterflied and cut into 2-inch lengths

1 bunch scallions, white and green parts, trimmed

1 head romaine lettuce, washed and separated into individual leaves

Kochujang (Korean chili paste), Sriracha or other hot pepper paste

....

To eat the kalbi, spread a lettuce leaf with the chili paste. Place
beef, garlic and scallion on the leaf. Roll it up and eat.