Let me tell you...these ribs are AMAZING. And they aren't really that difficult to make, especially if you live near an Asian market where you can get the flanken style ribs (which means you get to completely skip the first 4 steps where you butterfly American short ribs. If you're cooking it on an indoor grill pan, you may need to sear them on all sides and finish them in the oven to make sure they cook thoroughly. These are sticky, sweet, garlicky and delicious. They were a huge hit! Kudos to Dino for firing up the charcoal grill and cooking them to perfection.
Sokalbi Gui (Barbecued Beef Short Ribs)
Institute of Culinary Education
Adapted from The Korean Table - Taekyung Chung and Debra Samuels
Yield: Serves 4
Thick meaty sort ribs are the traditional choice dor barbecued beef ribs in Korea, where they are cut into small ready-to-grill bite-size pieces-a cut that is hard to find at most American markets. To imitate Korean-style ribs, American short ribs are cut like an unfolding piece of paper, leaving only one section of the meat attached to the bone. They are set into a sweet and garlicky marinade for a tasty infusion.
3 pounds beef short ribs, butterflied
1. To butterfly the ribs, lay one short rib section at the lower right corner of the cutting board, cut side up (sawn bone end) facing you, thick (meaty part of the rib) on top. If you're left-handed, position the rib on the lower left corner of the cutting board and follow the directions in reverse.
2. Use a small, sharp knife, holding the blade parallel to the cutting board and, working from right to left, slide the knife through the meat along the top of the bone, almost to the left edge to free it from the bone. Don't cut all the way through; you want to leave the meat attached to the bone. Fold the meat flap over to the left to make a flat rectangle of meat attached to the bone.
3. Now, holding your knife parallel to the cutting board, make another cut through the meat two thirds of the way down, again almost to the left edge, and open this flap up, too. you'll have a strip of meat whose left half is twice as thick as the right.
4. Make a final cut through that thicker section on the left, this time through the center, but not through the left edge. Again, the knife should be parallel to the cutting board. Open up this last flap of meat. You should wind up with a very thin strip of meat 4 to 5 inches long and 2 inches wide, with the bone attached at the right end.
Sweet Soy Sauce Base - Yield: about 2 cups
1/2 cup water
3 garlic cloves, thinly sliced
6 thin slices ginger
1 teaspoon black peppercorns, crushed
1 cup soy sauce
1/3 cup brown sugar
1/4 tablespoons red or white wine
Combine the water, garlic, ginger and peppercorns in a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Add the soy sauce, brown sugar and wine. Turn the heat to high and boil for 2 minutes. Cool to room temperature; strain the sauce. It will keep for 3 months in an airtight container in the refrigerator.
2 cup Sweet Soy Sauce Base (recipe above)
1 small apple grated (skin on)
2 tablespoons minced garlic
3/4 cup minced green onions
3 tablespoons dark sesame oil
1/2 teaspoon ground black pepper
1. Combine all the marinade ingredients
2. Place the ribs in a large plastic bag with a zippered top. Pour in the marinade. Close the plastic bag and carefully turn the meat around in the sauce. Lay the bag on its side and open the corner of the bag. Distribute the sauce evenly in the bag, making sure it completely covers the meat (be careful not to push the sauce out of the bag). Secure the top. Place the bag on a baking sheet so it is lying flat, and place in the refrigerator for 5 hours or overnight (for the ICE class, marinate as longa s you can.)
3. Prepare the grill and heat on medium heat.
4. Remove the meat from the refrigerator at least 20 minutes before cooking. Pour the marinade into a small saucepan and bring to a boil. Reduce the heat to low and simmer for 5 to 10 minutes.
5. Lay the ribs flat on the preheated grill. Brush with the boiled marinade and cook the beef until it is done to your liking. Turn and brush the beef every few minutes to grill all sides evenly.
Big Flavors Rating: 5 Stars
I think Dino enjoyed his meal...
Labels: beef, brown sugar, debra samuels, garlic, ginger, green onion, grill, institute of culinary education, korean, marinade, marinate, rib, sauce, sesame, short rib, soy, taekyung chung, the korean table, wow