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Korean Short Ribs & Wokked Veggies

thirdeye
thirdeye Posts: 7,428
edited November -0001 in EggHead Forum
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I think the pictures say it all.....

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Happy Trails
~thirdeye~

Barbecue is not rocket surgery
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Comments

  • AnnaG
    AnnaG Posts: 1,104
    Oh my.... That looks wonderful!!! :)
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Great looking cook there.

    GG
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  • Little Chef
    Little Chef Posts: 4,725
    Thirdeye...We do Galbi a lot! Those look absolutely fantastic! How long on the egg??? If you ever want a great kim chee recipe, let me know. Took a couple years for me to get it 'right'. ;) Do you make korean food often? That entire meal looks great! ;)
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  • thirdeye
    thirdeye Posts: 7,428
    Well these weren't cooked on the Egg, but were barbecued for a couple of hours, then moved to a pan and braised with some reserved marinade (un-used), then returned to the grate to increase the stickiness.

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    Yes, I'd like to see your kim chee recipe. There are so many varieties and all of them are so healthy. We cook a fair amount of oriental food in general, (staying away from the fried stuff), and I like most impromptu wok meals on the Egg.

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    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Gunnar
    Gunnar Posts: 2,307
    Outstanding....I'm going to half to breakdown and go to a butcher to find meaty ribs like those.
    LBGE      Katy (Houston) TX
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  • fishlessman
    fishlessman Posts: 34,594
    looks real good, do you have the recipe handy for the marinade
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Anthony
    Anthony Posts: 40
    Hello Thirdeye,

    I think I see in the pic that these were done direct. What kind of temp and how long were they cooked? They look great.

    Anthony
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    Awesome. Looks like an excellent dinner.

    Faith
    Tampa, FL
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • thirdeye
    thirdeye Posts: 7,428
    Sure, it's the one from DobieDad. Because these were very meaty I went 3 or 4 days in the fridge, turning the zipper bag twice daily. I did a braise finish with some additional marinade, slightly watered down. then back on the cooker to set them up.

    DobieDad Korean Beef Marinade

    1/2 cup soy
    1/4 cup dry sherry
    1/4 cup water
    4 Tbsp finely chopped green onion
    2 teaspoons finely minced garlic
    1 teaspoon finely grated fresh ginger
    2 teaspoons crushed red pepper
    1 Tbsp sugar
    1 teaspoon dark (Asian) sesame seed oil
    1/2 teaspoon fresh ground black pepper
    2 Tbsp toasted, crushed sesame seeds

    I don't re-use marinades, so it might be best to make a double batch and reserve some marinade for basting or braising. When braising, you can thin with water.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • thirdeye
    thirdeye Posts: 7,428
    Anthony,

    These were in fact barbecued direct, very raised direct actually, but not in my Egg this time. With your Egg, you need to get that cooking grate as high as you can, using a spacer ring, BGE grate extender, or even both. I use a pretty small fire and keep the pit temp around 250°. There is sugar in the marinade so higher temps could over darken or even burn the surface. Because of their thickness, mine were on the pit for 2 hours or so, (basted twice), then I braised them tender using a slightly lower temp.

    The marinade is posted above, and this is good on pork country ribs (the ones cut from the shoulder) too.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Eggscriber
    Eggscriber Posts: 276
    Yummy!!!
    Are you Korean??
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  • thirdeye
    thirdeye Posts: 7,428
    Nope, Wyomingite.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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