On 9/7/2015 5:39 AM, Shalako wrote:
> 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.

The recipe looks tasty but the lack of shoyu gives me some concern. I've
never heard of such a thing. My mother-in-law cut the short ribs so the
bone was in the middle with two flaps coming off the sides. It was the
darnedest thing I ever seen, not to mention that I always thought short
ribs were only suitable for braising.

I'm making braised short ribs. I'm braising in a liquid of Korean chili
pepper powder, gochujang, sugar, vinegar. It looks like a tomato based
sauce but it's not. Thanks Korean pepper!