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Korean Grilled Short Ribs / Kalbi Kui |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Korean Grilled Short Ribs / Kalbi Kui recipe on the web!!KOREA Advance Preparation: 3 hours for marinating the meat Mention kalbi to a Korean and watch his mouth water. Beef short ribs are something of a national treasure here, served braised to fall-off-the-bone tenderness or savored in the delicate soups and soulful stews for which the Land of Morning Calm is famous. But the most popular way to eat kalbi is grilled (kui). Korean chefs have developed an ingenious method for handling this flavorful but hard-to-eat cut of beef: the meat is sliced and butterflied to create a long, paper-thin strip, which is grilled right on the bone. Dine at a restaurant in Korea and the waitress will set a charcoal-filled brazier in the center of the table. Each person cooks his kalbi to taste, and then the meat is wrapped in lettuce leaves (so the fingers aren’t soiled) and dipped in a sweet-salty Asian pear sauce. FOR THE RIBS AND MARINADE: _ lb beef short ribs, cut into 2-inch lengths and butterflied (see Note) ___ pear, Asian or regular pear, peeled and cored _ clove garlic, peeled _ scallion, both white and green parts, trimmed ___ c soy sauce _ tbs sesame oil, Asian (dark) _ tbs honey _ tbs sake or dry sherry _ tbs sugar ___ tsp black pepper, freshly ground FOR SERVING: _ head romaine lettuce, separated into leaves, rinsed and spun dry Asian Pear Dipping Sauce 1. Place the butterflied ribs in a large nonreactive baking dish. 2. Roughly chop the Asian pear, the garlic, and the scallions and combine in a blender with the remaining ingredients for the marinade. Process to a smooth purée. Pour the marinade over the ribs in the baking dish, cover, and let marinate, in the refrigerator, for 3 hours. 3. Preheat the grill to high. 4. When ready to cook, oil the grill grate. Arrange the butterflied short ribs on the hot grate and grill, turning with tongs, to taste, 2 to 3 minutes per side (4 to 6 minutes in all) for well done (as Koreans tend to like their short ribs). 5. To eat, cut the meat off the bone of each short rib and wrap it in a romaine lettuce leaf. Dip the beef and lettuce in the dipping sauce and pop it into your mouth. Don’t forget to gnaw on the bone, which may well be the best part of kalbi kui! Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Prime Ribs of Beef With Garlic and Rosemary Brazilian Stuffed Rib Roast Steak in Garlic-Lime Marinade / Palomilla Stet's Steak Steak From Hell Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise Florentine-Style Steak / Bistecca alla Fiorentina Nicaraguan-Style Steak / Churrasco Korean Sesame-Grilled Beef / Bool Kogi Grilled Beef Oaxaca-Style A Simple Matambre Montevidean Stuffed Beef Roll / Matambre Grilled Beef With Peanut Flour / Kyinkyinga Peruvian Beef Kebabs / Anticuchos Bangali Shish Kebabs Russian Beef Kebabs / Shashlik Fiery Stick Meat / Suyas Quick Persian Beef Kebabs Bani Marine Street Beef Kebabs Madeira Beef and Bay Leaf Kebabs / Espetada Lemongrass Beef With Peanuts Lettuce Bundles With Grilled Beef Saigon Market Beef Sticks Aromatic Lemongrass Marinade Korean Grilled Short Ribs / Kalbi Kui Dinosaur Ribs Montevidean-Style Sweetbreads / Mollejas Asadas Argentinian Veal and Chicken Kebabs Grilled Oxtails / Kare Kare |
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