korean bbq

I like this recipe. Thinking about it for Texas Eggfest in Austin.

Korean Short Ribs with Cucumber Kimchee

Origin: Recipe courtesy Food Network Kitchens Get Grilling, published by Meredith Books, 2005

Yield: 4 to 6 servings

Imported From: www.fineliving.com


Ingredients:


Ribs:
● 6 lb. beef short ribs, cut crosswise into twelve 21⁄2-inch squares (ask your butcher to cut the ribs for you)
● Korean BBQ Marinade, recipe follows
● Vegetable oil, for grill

Cucumber Kimchee:
● 4 Kirby cucumbers
● 4 scallions (white and green parts), thinly sliced
● 5 cloves garlic, chopped
● 3 tbsp. grated peeled fresh ginger
● 3 tbsp. sugar
● 1 1/2 tsp. kosher salt
● 1 1/2 tsp. crushed red pepper, groundKorean BBQ Marinade

Korean BBQ Marinade
● 1 cup soy sauce
● 4 large cloves garlic, peeled and chopped (about 2 tablespoons)
● 2 tbsp. finely grated peeled fresh ginger
● 4 scallions (white and green), thinly sliced
● 1/4 cup sugar
● 2 tbsp. dark sesame oil
● Freshly ground black pepper




Directions:

Place the ribs in one layer in a large non-reactive baking dish, pour in the Korean BBQ Marinade, and turn the ribs to coat. Cover and refrigerate. Marinate for 2 to 8 hours (longer makes the ribs too salty).

Prepare an outdoor grill with a high-heat fire.

Remove the ribs from the marinade. Brush the grill grate lightly with oil. Place the ribs on the grill meaty side down and cook, turning as needed, until well browned but still pink inside, about 10 to 12 minutes. Set ribs aside to rest for 5 minutes. Serve with Cucumber Kimchee.

Cucumber Kimchee:

A day before serving, halve the cucumbers crosswise, set them upright on the cut end, and slice lengthwise into quarters, stopping about 1/2 inch from the cut end. Mix the scallions, garlic, ginger, sugar, salt, and red pepper and stuff about a tablespoon of the mixture into each cucumber. Put the cucumbers in a small non-reactive baking dish, cover with plastic wrap, and refrigerate overnight.

Korean BBQ Marinade:

Whisk soy sauce, garlic, ginger, scallions, sugar, sesame oil, and black pepper to taste in a medium bowl. Use marinade immediately or refrigerate for up to 2 days.

Here is an eggcelent recipe that was done at the Sunshine State Fest last month for the after party and it was to die for. Rebecca, ennie meenie, did it. I even took some to the hotel room and had for breakfast with a bloody mary next morning.

Beef, Short Ribs, 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

Jus bought some marinated chix breast, pork belly and rb eye from the Super H market on Carrolton, TX. Prett awesome Korean market. I keep reading about high heat for Korean BBQ. Just curious how high you go (600? 700?) because the lady who works here told me medium heat, and I seem to remember meas taking longer then expected to grill at Korean restaurants. An thoughts appreciated.