Sunday, May 23, 2010
Korean Short Ribs (kabi)
This uses the same marinade as the recipe for bulgogi. I was trying to be a little more adventurous by trying a different marinade recipe. Should've just stuck to what I know is good. I tried a different recipe today and the meat turned out too salty. It was still yummy, but too salty. I would've liked it to be sweeter. Part of the reason is probably because I also tried out a new soy sauce instead of my usual lower sodium soy sauce and the recipe called for less sugar than one I used earlier. Also, I bought the kimchi from a non-Korean grocery store, and it did not taste as good as the one I previously bought. The kimchi was also too salty. All in all, the meat and kimchi were too salty, so they did not complement each other as they were supposed too. I would make this again, except I would just use the recipe I made in my earlier post for bulgogi.
Here is a good post on how the flaken-ribs should look like when you look for it at the store, but I do not recommend the recipe. It turned out too salty for my taste. It didn't even have ginger or regular onions so I added them on my own. I wanted to add more sugar too, but wanted to "trust" the original recipe. I think it's time I trust my own cooking instincts. I'm getting better at cooking now, so why not?? :P If I did, I wouldn't have thrown up when trying this other recipe I found a while back when it called for one or two tablespoons of shrimp paste. Gross. I mean, the only time I use shrimp paste is in my papaya salad and I only use a little, itty bit of it. Again, I should've known and trusted myself! I guess I thought the thought of using that much shrimp paste would've been okay since that is how curry paste is made, but this one wasn't a curry dish. The picture looked so good too. Oh well, this blog is a food adventure-blog after all. No (more) regrets! :P
4 lbs flaken-style beef short ribs (I found mine at Dragon Star oriental store)
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
1. Mix all marinade ingredients together in a large bowl. Add meat to the bowl and mix well. Transfer the marinated meat to a Ziploc bag and marinate overnight. Make sure to let out all the air from the bag.
2. Grill meat on grill for about 4 minutes, or if using oven, set to BROIL at 500 degrees and broil each side for about 4 minutes or until slightly charred. It should not take very long to cook these since they are cut thin.
3. Serve with rice and kimchi. This would also go well with sides of veggies. Yum!