Sunday, March 6, 2011

Korean BBQ

Lets try this again, last time I bought the beef short ribs but they were the wrong cut for this, though they were excellent braised. This time,  I purchased the right ones.

I've been wanting to make this for a long time so finally we're going to. This recipe is adapted from Allrecipes.com.  I scaled it as I have 1.5 lbs of short ribs. I'm sure the recipe isn't super authentic, b ut let's see what happens anyway.

Marinade Ingredients:
3/4 cup soy sauce
3/4 cup white sugar
3/4 teaspoon ground black pepper
3-3/4 cloves garlic, chopped
2-1/4 green onions, chopped
4-1/2 teaspoons Asian (toasted) sesame oil
3/4 teaspoon sesame seeds



















Make the marinade:
Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved.



















Stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.




















For the ribs:
1-1/2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Remove any extra fat, sprinkle with sugar and allow to rest 15 minutes.






































Place the ribs in a large plastic sealable bag, and pour the marinade over the ribs. Squeeze out the air and seal.






































Shake to coat the ribs with the marinade, and refrigerate. Massage the marinade into the ribs a few times, making sure all the meat contacts the marinade.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side.
 
Serve with Kimchee. The ribs were tender, salty/sweet. The sour pickle-like kimchee packed quite a wallop of chili heat. A really great combination. I'll make this again in the heat of the summer with an ice-cold beer!




















Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
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7 comments:

  1. I enjoy your posts & this recipe is a keeper. I've used Sesame oil often for it's rich flavor. We love Kimchee & made it once. It was good , but would have been better had we waited a few more days to let the flavors blend. Keep up the good work!

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  2. Thank you very much Karla! It's good to know people enjoy reading about, and might want to make some of the things I've shared. Thanks for stopping by!

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  3. Sometimes coincidences just really amaze me. I happen to have some of these ribs in the freezer. Never have bought this kind before but they had boxes of them at the grocery store this week and they looked good so I got one. I will probably make the kimchee tomorrow let it sit a couple days and then try both these recipes. Just amazing.

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  4. Did you have to get the ribs cut specially for you, or are ones like that available in your shops? I don't think I have seen ribs like this on sale here.
    The marinade sounds really good. Sesame has a nice "warm" flavour.

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  5. Becky - that is fun! enjoy!

    @ Mark, they are available like this at some of the ethnic markets.
    The marinade made for delicious meat. Try it on other meats too.

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  6. that is what i'm talkin' about! you know, you cant get korean bbq in an Amish town.. hum... but now i can make it! whoot! thanks buddy!
    :-)

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  7. Your enthusiasm is contagious Ofg! Thanks and Enjoy!

    ReplyDelete

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