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Dec 10, 2007 12:12 PM

boneless short rib bits, Korean?

Curiosity got the better of me so I left Han Ah Rheum yesterday with about a pound of small chunks of boneless short rib meat. Is there anything in particular people would tend to do with them? I'll try it for "quickish" changjorim if all else fails, but was just wondering... I assume that while the small size will mean they cook faster than large pieces, they're still going to take some cooking, not really suitable for sauteeing/stir-frying?

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  1. you could probably do bulgogi with that. I love stir frying bulgogi and adding rice cake (tteok) and pouring all the meat juices over my rice <3

    1. I don't know how small your bits are, but you could try the standard kai bi marinade and broil or grill them.

      1. also, don't short ribs have too much fat for changjorim? I like eating it cold and I feel like it's better with brisket. I would stick to frying it or grilling it. You can also chop it up and add it to some chop chae

        1. awhile ago i needed short ribs for braising and i couldn't make it to my korean market, and ended up having to buy boneless short ribs elsewhere. these were oddly lean, and ended up kind of mushy and chewy, rather than tender and juicy. i was very disappointed. could slice them thinly and treat them as you would bulgogi or kalbi. i would not necessarily use them for changjorim.

          1. Thanks, everyone. They really are pretty tiny, for what it's worth - less than 1" square and and about 3/8" thick. In terms of size they certainly say "stir fry me" but I thought short rib meat was too inherently tough for that. Guess not!