I was told that these side-cut beef ribs are cut this way for Korean cuisine. Best way to cook these?
I am open to anything. I am scared to put them on my smoker because there’s more fat than meat and I figured I’d ask the Korean food community what the best way is to cook these!
by BasedRocker
9 Comments
dongledongledongle
marinade in asian pear or kiwi juice or pineapple with soy, garlic, and sugar at least 1 hour. Pan fry or grill after
Typically referred to as ‘LA Galbi/Kalbi’. If you have Korean staple ingredients in your pantry you can look up a simple galbi marinade. Or it comes ready made at most (big city) grocers and every Asian market, probably near the soy & other sauces.
Ingredients 4 lbs beef short ribs For the marinade 2 tsp baking soda 1/3 cup light soy sauce 2 tsp smoked paprika (or regular paprika if you prefer.) 6 cloves garlic minced 1 tbsp grated fresh ginger (Use 1/2 tsp powdered ginger if you are in a [inch) 2/3 cup water 2 tablespoons toasted sesame oil. (the golden colour version in small bottles at the supermarket or Asian market) 1/3 cup firmly packed brown sugar 1/3 cup vinegar (any kind really) 1 1/2 tbsp cracked black pepper 1 tsp chili flakes (Optional, or adjust to taste.)
Instructions Place all of the ingredients for the marinade into a large stainless steel or glass bowl or container. Stir well to ensure the sugar and baking soda are dissolved well in the liquid. Add the ribs to the marinade. Cover and leave to marinate in the fridge overnight or for up to 24 hours in advance. I like to toss them around in the marinade a couple of times during the marinating time, to ensure even seasoning of the beef. I find that most of the marinade gets absorbed by the meat, so don’t let that worry you of it happens. Preheat grill to about 400 degrees F. Add the marinated ribs to the grill, close cover and cook for about 4 minutes. (check for flame ups after 2 minutes. Flip the ribs and cook fo about an additional 3-4 minutes, depending on the thickness of the ribs. Serve with a garnish of green onions, chives, and/or chili flakes. Great with a side salad or some plain sticky rice.
Notes Note: There is actually no salt added to this recipe. The soy sauce is all that is needed to penetrate the meat and season it well.
Nutrition Information Yield 8 Serving Size 1 serving Amount Per Serving Calories 766 Total Fat 55g Saturated Fat 23g Trans Fat 3g Unsaturated Fat 31g Cholesterol 227mg Sodium 1196mg Carbohydrates 10g Fiber 1g Sugar 7g Protein 59g
BasedRocker
To clear things up, I just wasn’t sure which methods are best to cook the meat. Not necessarily asking for a recipe. Would smoking it low and slow be a bad idea? Sounds like most people grill or pan-fry. I’ve got a minimal amount of Asian stuff in the kitchen, but I’d at least like to try it out. Maybe just a couple ribs tonight and freeze the rest
Misterarthuragain
Get some Korean marinade at an Asian market. Marinate them, and then broil or grill them. Don’t smoke them.
Putrid-Grab2470
Sometimes called a “flanken” cut. You should be able to find lots of suggestions online.
9 Comments
marinade in asian pear or kiwi juice or pineapple with soy, garlic, and sugar at least 1 hour. Pan fry or grill after
https://www.maangchi.com/recipe/la-galbi
Typically referred to as ‘LA Galbi/Kalbi’. If you have Korean staple ingredients in your pantry you can look up a simple galbi marinade. Or it comes ready made at most (big city) grocers and every Asian market, probably near the soy & other sauces.
https://preview.redd.it/e2h5kru0dvgf1.jpeg?width=1200&format=pjpg&auto=webp&s=84c2e8cb59bcde6fd98483702ad57c18ef0e76ba
Korean BBQ Short Ribs
From Rock Recipes
Ingredients 4 lbs beef short ribs For the marinade 2 tsp baking soda 1/3 cup light soy sauce 2 tsp smoked paprika (or regular paprika if you prefer.) 6 cloves garlic minced 1 tbsp grated fresh ginger (Use 1/2 tsp powdered ginger if you are in a [inch) 2/3 cup water 2 tablespoons toasted sesame oil. (the golden colour version in small bottles at the supermarket or Asian market) 1/3 cup firmly packed brown sugar 1/3 cup vinegar (any kind really) 1 1/2 tbsp cracked black pepper 1 tsp chili flakes (Optional, or adjust to taste.)
Instructions Place all of the ingredients for the marinade into a large stainless steel or glass bowl or container. Stir well to ensure the sugar and baking soda are dissolved well in the liquid. Add the ribs to the marinade. Cover and leave to marinate in the fridge overnight or for up to 24 hours in advance. I like to toss them around in the marinade a couple of times during the marinating time, to ensure even seasoning of the beef. I find that most of the marinade gets absorbed by the meat, so don’t let that worry you of it happens. Preheat grill to about 400 degrees F. Add the marinated ribs to the grill, close cover and cook for about 4 minutes. (check for flame ups after 2 minutes. Flip the ribs and cook fo about an additional 3-4 minutes, depending on the thickness of the ribs. Serve with a garnish of green onions, chives, and/or chili flakes. Great with a side salad or some plain sticky rice.
Notes Note: There is actually no salt added to this recipe. The soy sauce is all that is needed to penetrate the meat and season it well.
Nutrition Information Yield 8 Serving Size 1 serving Amount Per Serving Calories 766 Total Fat 55g Saturated Fat 23g Trans Fat 3g Unsaturated Fat 31g Cholesterol 227mg Sodium 1196mg Carbohydrates 10g Fiber 1g Sugar 7g Protein 59g
To clear things up, I just wasn’t sure which methods are best to cook the meat. Not necessarily asking for a recipe. Would smoking it low and slow be a bad idea? Sounds like most people grill or pan-fry. I’ve got a minimal amount of Asian stuff in the kitchen, but I’d at least like to try it out. Maybe just a couple ribs tonight and freeze the rest
Get some Korean marinade at an Asian market. Marinate them, and then broil or grill them. Don’t smoke them.
Sometimes called a “flanken” cut. You should be able to find lots of suggestions online.
Is it 라 갈비 or LA 갈비
Kalbi.