The Magic Bus Trip

Valcan · Posted: Fri Jul 04, 2008 5:16 am Post subject: Korean Cross-Cut Beef Ribs

Hi,

Does anyone have a good recipe for cooking these? Mine are about half the thickness of this one:

Val

jeff · Posted: Fri Jul 04, 2008 11:52 am Post subject:

What makes them Korean?
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Eat, Drink and Be Merry, For Tomorrow We'll Die

Valcan · Posted: Fri Jul 04, 2008 1:08 pm Post subject:

Hi,

That is just the name of the cut. This cut of meat is common is some Korean dishes.

Val

jeff · Posted: Sun Jul 06, 2008 3:54 am Post subject:

I see. Thanks, Val. Never seen them or heard of them. They look yummy, though. I would just sear the outside in a hot pan and eat them. But that's just me. LOL

_________________
Eat, Drink and Be Merry, For Tomorrow We'll Die

Valcan · Posted: Sun Jul 06, 2008 4:06 am Post subject:

Hi Jeff,

That is exactly what I plan to do. I found a Korean recipe with soy, sugar and some other stuff. My DH informed me that when he is away working he eats Korean ribs often and likes them. So I will make him a batch with the sweet sauce on them. I have cut out sweetener so I don't want to make a sugar free sauce for me. I guess you could say I like my Koreans naked! Shock

. . . . my Korean ribs that is.

Val

~mina~ · Posted: Tue Jul 08, 2008 1:21 am Post subject:

Ingredients:
4 lb Beef short ribs, 2 1/2" Long
2/3 cup Kikkoman Teriyaki sauce
1 tablespoon Toasted sesame seeds
1 teaspoon Splenda
2 teaspoon Tabasco sauce
2 large cloves garlic, pressed

Cooking Instructions:

Score meaty side of ribs opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic bag. Combine teriyaki sauce, sesame seed, Splenda, Tabasco and garlic; pour over ribs. Press air out of bag; tie top securely. Refrigerate 4 hours, turning bag over occasionally. Remove ribs and broil or grill 4 inches from heat source or hot coals 15 to 18 minutes, or until outsides of ribs are brown and crisp. Turn ribs over occasionally during cooking.

Serves: 4
Carbohydrates Per Serving: 3
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Shelly · Joined: 19 Aug 2006 Posts: 20 Gender: Female

Cut up some onions, thinly slice or shave - I mean, paper thin! - carrots and tomatoes and put them in a gallon zip bag. You'll discard them without eating them later.

Add a couple tablespoons black sesame oil, some splenda, some soy sauce, and red chili powder to taste. Shake.

Toss the meat in, one piece at a time, make sure they're separated. Shake.

Marinate all day, turning and shaking a couple times.

Take the meat out of the bag and discard the rest.

Cook them on the barbecue or in a frying pan. It's all good. This is kalbi.

Serve with kimchi.

Valcan · Posted: Sun Jul 20, 2008 12:59 am Post subject:

Hi,

Thanks Shelly! I tried this variation of Kalbi and it was very good also:

Korean Kalbi

2 lbs of Short Ribs (or other rib meat)
1 cup Soy Sauce
1/2 can DietRite Cola
1 Tsp of Black Pepper
2-3 Cloves Garlic (crushed)
1 tbsp Lemon Juice
3 Green Onions (reserve one for garnish)
1/4 cup Sesame Oil
1 Jalepeno (optional for spicy lovers, or you can add red chilli or cayenne as desired)
Sesame seeds (optional)

Pour all ingredients except sesame oil and ribs into large sealable plastic bag. Add the short ribs in making sure to get some juice on all pieces. I like to spoon the marinade over all of the meat. Let sit for at least one hour. Add sesame oil 30 minutes before cooking. I find that if you put the oil in too early, the meat doesn't absorb as much of the other ingredients.

Grill the meat on the grill, slowly spooning the marinade over the meat as it's cooking.. to enhance flavors. Garnish with chopped green onion and sesame seeds if desired.