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Arthur Rochford Manby Arthur Rochford Manby is offline
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Default Buttered short ribs, Korean style

On 9/8/2015 10:27 AM, cshenk wrote:
> 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
>

Mmmm hmmm...

Ayup...