Kalbi short ribs

smokingal

As I continue to make progress in decluttering my freezer, I happened upon some kalbi style short ribs.
I wanted to try cooking them via sous vide before tossing them on the grill.  CJ’s is my go to for commercially
produced kalbi marinades, so I vacuum sealed the ribs with CJ’s sauce and marinated them for two days.
They were then placed in a sous vide bath for 10 hours at 135F.

 

Some of the ribs seemed to have more fat than meat and the sous vide bath helped to render
out some of that fat.

 

 

Before tossing them on the grill, I coated them in a sauce consisting of Gochujang BBQ sauce,
sesame seed oil, POG IPA, green onions, grated ginger and cilantro.  The dome temp was
around 400F when the ribs were placed on the Egg.

 

 

They were served as lettuce wraps with sticky rice and topped with sesame seed oil marinated
green onions.

 

 

While I may try using a higher sous vide temp in the future to help with the tenderness, the
marinade and sauce were spot on.  The blandness of the lettuce and sticky rice allowed all
the flavors imparted to the ribs to shine through.

The leftovers were used to make kalbi tacos.  A Korean-Mexican fusion food truck I liked to
frequent some time back made this stuff called “Nunya Sauce”, as in its ingredients were
“nunya bidness”.  I tried my own rendition of that Gochujang-Mayo based sauce using the
Gochujang BBQ sauce, mayonnaise, sesame seed oil, lime juice, green onions, salt, pepper,
ginger, garlic and onion powder.

 

I prepared some tomatillo guacamole and fried tortilla chips to accompany the tacos, which
were topped with the sauce, onions, monterey jack cheese and lettuce.

 

The Gochujang-Mayo sauce was the highlight of the taco as it packed in so much flavor. 
Simply delicious.  Good eats.

Legume

Nice post (G)al, love the signature, made me laugh.

marysvilleksegghead

Eggcellent cook and A+ on the pics! 

YEMTrey

Great cook and post!