dsi1 wrote:
> 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.

Greta catch, I wondered about that too.

> 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.

That sounds like a pretty cut, but yes the ribs are perfect grilled when
opened up like this.

> 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!

Yeah that would really hit the spot!