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korean short ribs recipe?

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I just unearthed a bottle of korean bbq sauce from my pantry...it says it is for short ribs. Problem is Ive never made them before. I dont own a grill either....any suggestions on what to use this sauce for? Thanks! :)

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  1. Korean short ribs/kalbi are cross cut like flanken and are very thin. looks like this =o=o=o= If you use a regular short rib you have to butterfly it open to make the meat thin enough to grill. Remember short rib is not a tender cut of meat if cooked quickly.

    The marinade involves soy, honey or sugar, garlic, ginger, green onions, sesame oil, sesame seeds and fruits like kiwi and Asian pear. These are thought to tenderize the meat. I have heard of the use of sodas like 7up as a first marinade to tenderize the meat before the second marinade is used. The thin cuts of short rib are quickly grilled

    6 Replies
    1. re: scubadoo97

      Love the visual =o=o=o= ! so clever.
      I prefer the butterflied whole. It tends to be better quality meat and you don't get the tiny bone splinters you find with the sliced variety. Also, sliced short ribs are pretty hard to find outside of korean markets.

      you can also use sirloin, thinly sliced, for bulgogi.

      also, you can make galbi chim (braised short ribs) - cut the short ribs into 3rds, one bone in each piece, and score the meat, about 1/2" apart. Add marinade and some water to almost submerge the meat, and braise for about 2 hours.

      1. re: soniabegonia

        "sliced short ribs are pretty hard to find outside of korean markets. " I agree completely. The Korean market I go to also has the larger cut short ribs for braising and is so well marbled it's hard not to pass. But man is it ever expensive!

        1. re: gourmet wife

          I was able to pick up a large package at an Asian market. They are cut nice and thin. Previous to that I have found cross cut short ribs in Mexican makets but they were about 3/4 of an inch thick. I have butterflied regular short ribs as well but like the look and the ease of use of the real deal. Nice and flat for easy grilling.

          1. re: scubadoo97

            sliced short ribs may be convenient but they are not the real deal. the real deal is the butterflied kind with the bone attached at the end. that's what you find in korea. you grill the whole thing, eat the meat, then nibble on the bone. the sliced stuff is an american invention for convenience. never had it growing up in korea. I've seen it labeled "LA cut" at some korean markets.

            1. re: soniabegonia

              thanks for the info sb. I've never been to Korea but assumed it was the more traditional cut since that's what you see most often in Korean restaurants. Anyway you slice it, it's all good

              1. re: scubadoo97

                The LA cut is popular in many Korean restaurants here in the States, but quite a few are returning to the traditional butterfly or roll cut.
                Meanwhile the LA cut has been catching on in Korea and can be found in many places there.

    2. I don't have a grill and make kalbi--korean short ribs all the time--but I make my own marinade. The broiler works just fine, no smoky taste of a charcoal grill, but you get very nice charring in the broiler nonetheless. Try it.

      1. here is hannaone's recipe. i have it in my favorites folder: http://www.chow.com/recipes/11380