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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Korean Beef Short Ribs Question?

ATXATX Posts: 98
edited November -1 in EggHead Forum
Making some Kalbi Kui ala Raichlen. Was going to make it tonight but had to work late. So anyways the plan is to make them for lunch tomorrow. I'm concerned I may over marinate at 24hrs. Recipe calls for 4hrs. What do ya'll think? Am I good. Any suggestions? Here's a link to the recipe:
http://www.primalgrill.org/recipe_details.asp?RecipeID=82&EpisodeID=15

Thanks ya'll and keep warm! Son and I played in the snow this morning way down here in Austin, TX! Crazy weather.


Saludos, A

Comments

  • Little ChefLittle Chef Posts: 4,725
    That's quite a bit of soy sauce...a bit concerned about the salt. Just remove the ribs from the marinade and put them in a fresh bag for overnight. They'll be fine. ;)
  • ATXATX Posts: 98
    Yeah, that was my initial concern. I used slightly less than the recipe called for and subbed some of the Soy with Fish Sauce, but imo that's just as salty if not more. Thanks for the pointer Bubba.

    A
  • FlaPoolmanFlaPoolman Posts: 11,665
    Bubba??? careful Michelle is pretty good with a knife :whistle: :P
  • ATXATX Posts: 98
    Haha my wife is too! Apologies Michelle. Thanks again for the tip.

    A
  • EggsakleyEggsakley Posts: 1,014
    Like LC said. They can be marinated to excess. Pull em, bag em and cook em tomorrow. Depending how long they have been in the marinade, it may be advisable to rinse them and then let them sit overnight. They should retain the marinade internally. ABest of luck and let us know how they turned out. I lived in Austin in the mid 70's and the weather in Feb was always a hit and miss thing. Egg on thru the fog my austintacious brother. :laugh:
  • Little ChefLittle Chef Posts: 4,725
    ATX; LOL...Bubba... :laugh: Ironically, my husband is "Bubba Tim" in this forum... :laugh: . Thought for a moment you got us mixed up!
    The ribs will be great tomorrow! Enjoy!
  • Richard FlRichard Fl Posts: 7,547
    You will enjoy. Here is a link to some that Eenie Meenie does. They are to die for.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=812012

    And a batch she did at the Sunshine Fest '10 after party.

    Beef, Ribs, Bulgoki, Kalbi, Short, Korean BBQ Short Ribs, Eenie Meenie


    INGREDIENTS:
    4 lbs Meaty Beef Short Ribs (bone in or 2 1/2 lbs., boneless)
    Beef Short Rib Marinade (see recipe below)
    Bean & Pepper Smearing Sauce (see recipe below)
    Lettuce (preferably Bibb or Boston, separated into leaves)
    Rice
    Kimchi, buy whatever type(s) you prefer
    Bean & Pepper Smearing Sauce :
    8 Tbs Korean Soy Fermented Bean Paste
    5 T% Korean Fermented Red Pepper Paste
    4 tsp finely minced Garlic
    4 Tbs Sweetened Rice Vinegar
    2 Tbs Roasted Sesame Seeds
    2 tsp Sesame Seed Oil
    Beef Marinade :
    15 Cloves Peeled and mashed Garlic
    1/4 cup coarsely chopped Ginger
    1 bunch of Scallions, cut into thirds
    6 or more chopped Green Chile Peppers
    1 coarsely chopped medium Onion
    2 ripe Asian Pears (may use other pears)
    1 cup Soy Sauce
    1/2 cup sweet Rice Wine
    1 tsp Honey
    1 Tbs Black Peppercorns




    PROCEDURE:
    1 Mix all the ingredients together. This will look and smell gross, but hang in there.
    Beef Short Ribs :
    1 You may prepare the ribs by one of three ways :
    Haeundae Cut:
    1 In which you tributterfly the meat of a single English cut short rib while attached to the bone. You will wind up with about a 4 to 5 inch long strip of very thin meat that is about 2 inches wide, attached to the bone. (There is a description of this in Steve Raichlen’s book, The BBQ Bible, 1998, page 147). Score the meat with the back of your chef’s knife.
    2 Buy “L.A.” or Korean style or flanken style from a Korean grocer. These are 3 short ribs cut crosswise about 1/4 inch thick. The problem with buying these in a Korean grocery is that they can sometimes be very chewy because they are not choice or prime. However, they are a no brainer to prepare.
    Cooks Illustrated Method :
    1 Take an English cut section of short ribs and cut the outside thick, dense fat and silver off. Then cut the beef off of the bone. Slice this chunk of meat on a sharp diagonal to about 1/2 to 3/4 inch thick to obtain about 4 pieces of meat. Pound these pieces of meat to 1/4 inch thick. I would then score them with the back of my knife to optimize the marinating process.
    Beef Marinade :
    1 Combine the marinade ingredients in a pot and bring to a boil, then reduce the heat and simmer for 3 hours. Cool. Place all of the marinade contents into a food processor and puree until smooth.
    2 Pour the marinade over the meat (remember to score the meat by hitting it with the back of your knife) and rub into the meat. Refrigerate overnight.
    3 Set up egg to grill over very high heat. Oil the grid. Place the meat on the hot grid.
    4 Do not remove the marinade. Quickly sear the meat on both sides until somewhat charred on the outside, but pink on the inside (may have to flip repeatedly). If cooking the Haeundae Cut, you can cut the bone off before or after grilling (only the lucky get to nibble the bone). The Koreans usually use scissors to cut the meat off the bone when it is done and to cut into pieces. If using the Cooks Illustrated method, you might want to skewer the meat so it does not fall between the grid. In addition, it grills so quickly, it allows for quicker flipping.
    To assemble :
    1 Take a lettuce leaf (if too large, split in half) and smear on some Bean & Pepper smearing sauce. Then place some kimchi, then some rice, a piece of short rib and fold the lettuce leaf over like a mini Korean burrito.


    Yield: Serves four.

    Recipe Type
    Appetizer, Beef, Main Dish

    Cooking Tips
    Rice: Sushi or medium grain sticky rice preferred (but not necessary) Kokuho Rose
    is a good brand that is widely available. Prepare as recommended on the rice bag or
    your rice cooker (I use the prewashed, sushi setting). 1 cup of raw rice.

    Recipe Source
    Author: Rebecca Paessun

    Source: Sunshine State Fest '10, Eenie Meenie, 2010/03/13
  • thirdeyethirdeye Posts: 7,424
    DSC08066a.jpg

    I'm a little concerned about the amount of sesame oil, that is pretty heavy handed..... same goes with the sugar.

    The size of your meat will be a factor in marinating times, but I usually don't have good luck when following the minimum times (in this case 4 hours), and I usually go with larger pieces and marinate longer.

    In the Korean marinade I use, meaty ribs can go 24 to 30 hours. Small ribs, like a rack of lamb get closer to 8 hours.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • ATX, be sure and post pics of your Kalbi cook! It's definitely one of my many favorites.
  • I'm with Third Eye
    Use thicker short ribs, usually on the bone, and will marinate anywhere from a few hours to a day or more.
    As someone who doesn't usually use a lot of salt, I've never had them come out too salty :)
    Do cook them quickly around 400-450, though. Like them MR to M ;)
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