Title: Korean Short Ribs
Categories: Entree Beef Asian
Yield: 1 Servings
| 1 | c | Soy sauce ;(not heavy or di |
| 1/3 | c | Brown sugar |
| 5 | c | Garlic, minced or crushed |
| 3 | tb | Vegetable oil ; or sesame o |
The following is a recipe for Korean Short Ribs, Kal Bi (that's the
phonetic spelling I've seen used in Hawaii and in Korean rest. in U.S. The
following is a recipe for Korean Short Ribs, Kal Bi (that's the phonetic
spelling I've seen used in Hawaii and in Korean rest. in U.S. Combine all
the ingredients into a pan and marinate up to abt 4 to 5 lbs of beef short
ribs. Marinate at least 2 hrs, preferably overnight.
Ribs can be left whole or they can be English cut by the butcher or
market. Au- thentic Korean style is to slice very carefully and very
thinly while "unrolling" the rib as you go. If done correctly, you'll end
up with a strip of meat the width of the bone x abt 6" to 9" long of
uniform thickness with the bone still attached by the cartilage or membrane
on the bone. Grill over hot coals quickly try for medium rare. Serve with
white steamed rice and an oriental salad or veggie for side dish. It's
super easy and quick.
Good for BBQ w/ friends. And for those that are lucky enuf to live in
Maui, these are availabel fresh daily at Azeki's Meat Market, Kihei. People
buy them there and take them home to BBQ for visiting friends from the
Mainland. They will also pack them up for you frozen with advance no- tice
so you can take them home with you on the air plane at no extra charge!
We brought home 20 lbs to SFO and they were no
worse for the travel. I've talked to people that took them all the
way to Chicago with no problems. Last time I was there, a lady from
Seattle was arranging for them to ship 120 lbs, frozen. She was hosting a
dinner party for 45 people and she wanted some for the freezer for future
use.