Korean Grilled Short Ribs - Kai Bi
Recipe: #14949
October 22, 2014
Categories: Ribs - Beef, Short Ribs, Asian, Korean, Sunday Dinner, Gluten-Free, Kosher, No Eggs, Non-Dairy, Marinades and Brines, Kosher Meat, Beef Dinner, more
"Korean short ribs are my all time favorite Asian dish. Prep time doesn't include marinating time of 6 - 24 hours. Recipe adapted from hannaone at chowdotcom"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (237.7 g)
- Calories 475.9
- Total Fat - 31.9 g
- Saturated Fat - 11.9 g
- Cholesterol - 96.8 mg
- Sodium - 1454.5 mg
- Total Carbohydrate - 16.2 g
- Dietary Fiber - 0.8 g
- Sugars - 11.6 g
- Protein - 30.4 g
- Calcium - 29.8 mg
- Iron - 3.2 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Very lightly salt both sides of meat. Let sit while preparing marinade. Place a large zip-lock bag over a medium bowl.
Step 2
Place onion, garlic, ginger and pureed pear into blender, adding just enough water to blend into a smooth pourable paste. Pour into zip-lock in bowl, add marinade remaining ingredients and squish to combine. If too thick, add equal amounts soy sauce and water.
Step 3
Add meat and green onions, seal, squish to evenly coat, and refrigerate 6 - 24 hours.
Step 4
Preheat grill to high, cook meat until browned, then turn and cook til other side browned, about 2 minutes per side.
Step 5
If you can't get your butcher to butterfly the ribs:
Step 6
Separate the ribs, slice into meaty side at center of rib section, stopping just before cutting through membrane. Turn knife 90 degrees so you're flat to the bone and carefully slice the meat at roughly 1/8 inch thickness outward until just short of slicing through. Roll the loosened flap of meat away from the knife and continue slicing until again just short of slicing through. Repeat until you reach the "end" of the meat. Do the same for the left side and repeat with each rib section.
Tips
No special items needed.
1 Reviews
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