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Traditional-cut Korean Short Ribs (Wang Galbi/Kalbi)
by
Russ Crandall
Текущий рейтинг: 4.0
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%20are%20more%20commonly%20found%20in%20Korean%20restaurants%20today,%20every%20so%20often%20you%E2%80%99ll%20find%20that%20a%20chef%20that%20prepares%20kalbi%20(galbi,%20%EA%B0%88%EB%B9%84)%20in%20the%20traditional%20way%20%E2%80%93%20by%20using%20a%20full%20length%20of%20rib%20that%E2%80%99s%20filleted%20in%20layers.%20This%20traditional%20cut%20is%20called%20wang%20galbi/kalbi,%20which%20is%20literally%20translated%20as%20%E2%80%9Cking%20ribs%E2%80%9D.%3C/p%3E%3Cp%3EMy%20most%20recent%20box%20of%20goodies%20from%20US%20Wellness%20Meats%20included%20a%20package%20of%20their%20delicious%20beef%20short%20ribs.%20This%20beautiful%20one-pound%20rack%20was%20the%20perfect%20opportunity%20to%20make%20some%20%E2%80%9Cking%20ribs%E2%80%9D%20of%20my%20own.%3C/p%3E%3Cp%3EYou%E2%80%99ll%20Need:%3C/p%3E%3Cp%3EIn%20my%20original%20kalbi%20post,%20I%20used%20a%20grated%20asian%20pear%20to%20sweeten%20the%20marinade;%20I%E2%80%99ve%20since%20found%20out%20that%20no-sugar-added%20applesauce%20does%20just%20as%20good%20of%20a%20job%20as%20the%20grated%20pear,%20without%20all%20the%20mess.%3C/p%3E%3Cp%3ETake%20the%20ribs%20out%20of%20the%20packaging,%20and%20gently%20rinse%20with%20cold%20water%20to%20wash%20away%20any%20bone%20fragments.%20Pat%20dry%20with%20paper%20towels.%3C/p%3E%3Cp%3ESome%20people%20like%20to%20remove%20the%20membrane%20found%20on%20the%20side%20opposite%20of%20the%20bones,%20because%20it%20can%20be%20chewy;%20to%20be%20honest,%20I%20don%E2%80%99t%20remove%20any%20part%20of%20grass-fed%20meat%20that%20I%20get%20my%20hands%20on%20%E2%80%93%20fat,%20membrane,%20whatever%20%E2%80%93%20because%20it%E2%80%99s%20all%20ridiculously%20good%20for%20you!%3C/p%3E%3Cp%3EYour%20first%20step%20is%20to%20cut%20each%20rib%20away%20from%20the%20rack,%20staying%20close%20to%20one%20of%20the%20bones.%3C/p%3E%3Cp%3ENext,%20cut%20along%20the%20bone%20horizontally%20until%20you%E2%80%99re%20about%201/2%E2%80%B3%20from%20the%20edge.%20Open%20the%20rib%20like%20a%20book.%20Make%20another%20horizontal%20cut%20on%20the%20meaty%20side%20of%20your%20%E2%80%9Cbook%E2%80%9D,%20until%20you%E2%80%99re%201/2%E2%80%B3%20from%20the%20edge%20again.%20You%20should%20now%20be%20able%20to%20lay%20the%20meaty%20side%20directly%20on%20the%20cutting%20board,%20flush%20with%20the%20side%20with%20the%20bone.%3C/p%3E%3Cp%3ELastly,%20repeat%20the%20above%20steps%20so%20that%20you%20have%20a%20third%20side,%20and%20you%20now%20have%20a%20perfectly%20filleted%20short%20rib.%20Repeat%20with%20the%20other%20ribs,%20although%20the%20smaller%20rib%20may%20only%20need%20to%20be%20filleted%20once.%3C/p%3E%3Cp%3ECombine%20all%20of%20the%20ingredients%20and%20marinate%20them%20overnight%20in%20a%20ziploc%20bag.%3C/p%3E%3Cp%3EGrill%20the%20ribs%20over%20direct,%20med/high%20heat%20for%20ten%20minutes%20(five%20on%20each%20side);%20check%20the%20meat%20that%E2%80%99s%20nearest%20the%20bone%20for%20doneness.%20For%20especially%20tasty%20ribs,%20brush%20on%20some%20the%20leftover%20marinade%20about%20halfway%20through%20cooking.%20In%20my%20opinion,%20these%20ribs%20taste%20best%20when%20cooked%20medium/medium-well%20done.%20Serve%20immediately.%3C/p%3E%3Cp%3ETags:%20asian,%20beef,%20cooking,%20food,%20galbi,%20grilling,%20health,%20kal-bi,%20kalbi,%20korean,%20paleo,%20primal,%20recipe,%20short%20ribs,%20wang%20galbi%3C/p%3E){kind=link}