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Kalbi (Korean Grilled Flanken-Style Short Ribs)

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¾ cup packed dark brown sugar

⅔ cup soy sauce

1 cup coarsely chopped onion

½ cup canned pineapple chunks, plus 3 tablespoons juice

½ green kiwi, peeled

6 garlic cloves, smashed and peeled

¼ cup clear rice wine

2 tablespoons toasted sesame oil

3 pounds flanken-style beef short ribs, ¼ inch thick, trimmed

Anweisungen

1. Combine sugar and soy sauce in small saucepan and cook over medium-high heat, stirring occasionally, until sugar is dissolved. Let cool completely off heat.

2. Combine onion, pineapple and juice, kiwi, and garlic in blender and puree until smooth, about 30 seconds. Transfer onion mixture to 13 by 9-inch baking dish; stir in wine, oil, and soy sauce mixture until combined.

3. Line rimmed baking sheet with triple layer of paper towels. Rinse ribs under cold running water to remove any bone fragments, then transfer to prepared sheet. Pat tops of ribs dry with additional paper towels.

4. Working with a few ribs at a time, transfer ribs to marinade, turn gently to coat, and submerge in marinade. Cover dish with plastic wrap and refrigerate for at least 24 hours or up to 2 days.

5a. For a Charcoal Grill Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

5b. For a Gas Grill Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium.

6. Clean and oil cooking grate. Grill ribs, uncovered, until evenly browned on first side, about 6 minutes, moving ribs as needed for even cooking and to prevent flare-ups. Flip ribs and continue to grill until evenly browned on second side, about 6 minutes longer. Transfer ribs to platter, tent with aluminum foil, and let rest for 5 minutes. Serve.

Notizen

We call for clear rice wine here; michiu, cheongju, or mirin can be used. This recipe can easily be doubled (you will need to marinate the ribs in two separate dishes, and you may need more charcoal if using a charcoal grill). We don’t typically wash our proteins before cooking, but flanken-style short ribs tend to have a fair amount of bone fragments stuck to them because they are cut with a band saw. Rinsing is necessary to remove those fragments. An 8-ounce can of pineapple chunks will yield enough for this recipe. The flavor of green kiwi is preferred here over yellow kiwi. Garnish the kalbi with sliced scallions, if desired.

WHY THIS RECIPE WORKS Kalbi, which means “rib” in Korean, is an iconic Korean dish of tender, slightly sweet short ribs that char beautifully on the grill. A savory- sweet marinade was the key to achieving their characteristic flavor. The sweetness of a kalbi marinade comes from sugar and some kind of fruit, traditionally Asian pear. Since good Asian pears can be tough to find year-round, we found reliable alternatives. Canned pineapple added consistent sweetness while fresh kiwi added a sweet-tart flavor (and contains enzymes that helped tenderize the meat). The thin shape of flanken-style ribs means that the fat rendered and the connective tissue broke down quickly, so the ribs got tender on the grill in a short amount of time.

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