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cshenk cshenk is offline
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Default Butterflied short ribs, Korean style

Shalako wrote in rec.food.cooking:

> On 9/7/2015 12:44 PM, cshenk wrote:
> > Shalako wrote in rec.food.cooking:
> >
> > > On 9/7/2015 11:17 AM, cshenk wrote:
> > > > Shalako wrote in rec.food.cooking:
> > > >
> > > > > 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...albi-butterfli
> > > > > ed-s esam e-grilled-beef-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.
> > > >
> > > > Isn't it more Vietnamese to roll in lettuce?
> > > >
> > >
> > > A good catch, they certainly are well known for it, but the
> > > Koreans like to as well.
> > >
> > > Using the gojuchang paste in the lettuce is uniquely Korean
> > > though, and it really offers a nice warm contrast to the cool
> > > lettuce.
> > >
> > > These short ribs can also be eaten alongside a nice serving of
> > > rice - sushi style is my choice.

> >
> > Ah ok! I assume above the bone is removed. I am not sure if i have
> > tried gojuchang sauce. I have had many a meal on Pusan (busan) but
> > we generally went fairly vegetarian there so that may not have been
> > applied.
> >
> > Not all were vegetarian though and tea smoked chicken over your own
> > table brasier is excellent!
> >
> > Carol
> >

> Yes indeed, tea-smoking is very cool.
>
> I love going to Korean joints because it's just so much fun to cook
> at your own little grill and experiment with sauces and condiments.
>
> The Korean red pepper paste is so smooth and well-rounded in flavor.
> Heat without being too hot is how I put it.
>
> Koreans are grille-masters.


I only have experience with them in actual Korea. I have no clue if
they have any in my local area but i think it's time to check!

Carol

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