| LDG Kalbi - Korean short ribs to make at home |
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| Wednesday, 29 July 2009 00:23 |
We hear a bunch these days about Korean food being the next big thing. I even used that title once for those silly, cheap Examiner folks I wrote for a short while. NPR called Kalbi a hard habit to break. There's the Kogi Korean taco truck (which you can follow on Twitter!) Kogi had the Dinner Party Download guys salivating on air. The salty-sweet combination and grilled goodness is irresistable. It's also ridiculously easy to do at home.
I had a packet of Kimchee from the Fancy Food show, some Koda Farms rice (see Featured Sponsor above, right), and some gorgeous boneless shortribs from DiLuigi's. This was dinner for two for about $10. Short ribs are very flavorful. Korean style Kalbi are usually sliced across the bone, very thinly. You are presented with a strip of meat which you gingerly pick up with chopsticks and gnaw off the little oval slivers of bone. Or, you can use boneless ribs as we did. I wound up slicing these in half so we could grill them quickly. Before serving, we sliced into bit-sized pieces. Leather District Gourmet's “Kalbi”
Mix marinade to dissolve sugar, add beef. Cover and marinate for at least 30 minutes or up to overnight.
These were grilled to just medium-rare.
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Comments
(8)
YUM
written by Chez US , July 30, 2009
I have been thinking about Korean food for about a month now .... dying to grill some Korean steaks or ribs. Thank you for the recipe!! Adding it to our test kitchen ..... sounds fantastic!
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written by adele , July 31, 2009
Ooh. I keep meaning to try my hand at short ribs, but haven't gotten around to it yet. One for this year's to-do list, I think.
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written by RichardA , August 02, 2009
Earlier this week I had some "Galbi" at a local Asian restaurant that is owned by a Korean family. The restaurant serves Korean, Thai, Japanese and Chinese cuisine. It was quite delicious, thin, long slices of tender meat. Thanks for the recipe so maybe I can try it at home some time.
Chez US
written by Jacqueline , August 04, 2009
This, like the flank steak, is just magic. Marination is a beautiful thing. I sprinkle with sesame seeds after grilling. Served with sauteed spinach and bean sprouts with a bit of sesame oil & soy sauce. Best part about making it at home: you get to eat with fingers! (not that being out necessarily stops me...)
Adele
written by Jacqueline , August 04, 2009
Short ribs are cheap and delicious. I've made them boneless, Korean cut, or US cut (in other recipes). Always really enjoyable. Do give it a try! We use our little indoor grill and it's great.
RichardA
written by Jacqueline , August 04, 2009
Do try it, it's one of those things that is just crazy good. Is the food good at your local spot? I'm always leery of those jumble of cuisine places, but if they're Korean, at least you can order Korean with confidence there. Don't you love panchan? I always ask for more at our spot in Ctown!
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