Kalbi (Grilled Korean-Style Short Ribs)

 


Kalbi (Grilled Korean-Style Short Ribs)

Ingredients

5 pound flanken-style (about 1/2-inch-thick) beef short ribs

1/3 cup sake

1/4 cup granulated sugar

1 cup soy sauce

4 scallions (white parts and 2 inches of green parts only), finely chopped (about 1/3 cup)

7 large garlic cloves, finely chopped (about 1/4 cup)

3 tablespoons dark brown sugar

1/2 teaspoon sesame oil

1 1/3 cups water

2 tablespoons vegetable oil

1/4 teaspoon black pepper

Directions

Place ribs in a large glass baking dish or enameled roasting pan; stir together sake and granulated sugar, and rub on both sides of ribs. Cover and let stand 15 minutes.

Meanwhile, stir together soy sauce, scallions, garlic, brown sugar, and sesame oil in a medium bowl. Add 1 1/3 cups water, and stir until sugar dissolves. Stir in vegetable oil and pepper. Pour soy mixture over ribs, and turn to coat evenly. Cover and refrigerate 8 hours or overnight. Return ribs to room temperature before cooking. Discard marinade.

Open bottom and top vents of a charcoal grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour onto bottom grate of grill, and then push to one side of grill. Working in batches, place ribs on oiled grates directly over coals, and grill, uncovered, until meat is seared, 1 to 2 minutes per side. Transfer ribs to side of grill without coals, and grill, uncovered, until tender, about 5 minutes per side. Remove from grill, and repeat procedure with remaining ribs. (Alternatively, preheat broiler with oven rack 3 inches from heat; broil ribs until browned and ribs reach desired degree of doneness, 2 to 3 minutes per side for medium-well.)

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup. Simmer for 5 minutes and serve.  
Read more

Vegetarian Lentil and Pumpkin Stew

Image
  Vegetarian Lentil and Pumpkin Stew INGREDIENTS Onion 1 large, peeled and finely chopped Garlic 2 cloves, peeled and finely chopped Olive oil 2 tbsp Lentils 250 g, green Vegetable stock 1 l Bay 2 leaves Pumpkin 600 g, Hokkaido Carrots 300 g, peeled and sliced Oranges 2 Scallion 3, trimmed, washed and cut into thin rings Salt Cayenne pepper Preparation Heat the oil in a pan and briefly sweat the onion and garlic. Then add the lentils, vegetable stock and bay leaves, bring to the boil and cook over a low heat with a lid on the pan for about 25 minutes. Meanwhile wash and halve the pumpkin, remove the seeds and cut the flesh into 2-3 cm dice without peeling it. Peel the oranges with a sharp knife, removing all the white pith and membrane, and cut out the segments, avoiding the membrane. Work over a bowl to catch the juice. Add the diced pumpkin and carrot slices to the lentils 5-8 minutes before the end of cooking time. Continue cooking with the
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves. Shingle bread, butter-side up, to make two rows in a 9x13-inch baking dish. Sprinkle chees
Read more