ulc
is one Smokin' Farker
Forgive me in advance as this will be long post with lot of pictures and will span multiple days.
I'm a huge fan of Korean BBQ. I eat it all the time. When most people think of Korean BBQ short ribs, they think of flanken cut beef short ribs, aka LA Galbi. This style of cut was made popular in LA. But in Korea, LA Galbi is not popular. The real Korean BBQ places use English cut short ribs which is then cut into one long thin ribbon with the bone attached. It requires bit of knife work and is called Wang Galbi. Wang means "king" and Galbi means "ribs". So Wang Galbi is king ribs or I guess ribs fit for a king to eat.
I wanted to make Wang Galbi at home so I bought some bone-in beef short ribs from Costco about two months ago. It's been wet aging in my fridge.
I sliced the two ribs in between the bones to get 8 pieces of ribs.
Then I took my hacksaw and cut each ribs into 2 or 3 pieces across the bone.
I then rinsed the ribs of any bone fragments/dust and sliced the meat off the bone into a ribbon. In order to do this, you have to keep flipping the rib after each cut until you have a long ribbon. It sounds complicated but it's not that hard once you see how it's done. I scored the meat to make it more tender and to allow the marinade to penetrate better.
rib piece cut into ribbon and peeled out
Ribbon rolled back up
All the ribs peeled and rolled up
Now it was time to remove the "blood" from the meat. Koreans like to submerge the meat into a bowl of cold water to remove the "blood" taste from the meat. It's similar to when people rinse corned meat to remove the saltiness from the meat. It's the same concept but this removes the zinc and "blood" taste. Some people like to go overboard and change out the water crazy number of times but I only do it once or twice. I do add some sugar in the water to speed up the process. Some people will use something like Sprite.
Next, it's time to strain out the water
Excess bloody water
Galbi marinade
Dipping each unrolled rib into the marinade before transferring to a container
All twenty pieces of ribs unrolled and submerged in galbi marinade.
One serving at Korean BBQ restaurant is 2 pieces of ribs. Most restaurants charge $30-$35 per serving so this is about $300 worth of ribs.
I'm going to let the ribs marinade for couple days and will grill Friday or Saturday.
I'm a huge fan of Korean BBQ. I eat it all the time. When most people think of Korean BBQ short ribs, they think of flanken cut beef short ribs, aka LA Galbi. This style of cut was made popular in LA. But in Korea, LA Galbi is not popular. The real Korean BBQ places use English cut short ribs which is then cut into one long thin ribbon with the bone attached. It requires bit of knife work and is called Wang Galbi. Wang means "king" and Galbi means "ribs". So Wang Galbi is king ribs or I guess ribs fit for a king to eat.
I wanted to make Wang Galbi at home so I bought some bone-in beef short ribs from Costco about two months ago. It's been wet aging in my fridge.
I sliced the two ribs in between the bones to get 8 pieces of ribs.
Then I took my hacksaw and cut each ribs into 2 or 3 pieces across the bone.
I then rinsed the ribs of any bone fragments/dust and sliced the meat off the bone into a ribbon. In order to do this, you have to keep flipping the rib after each cut until you have a long ribbon. It sounds complicated but it's not that hard once you see how it's done. I scored the meat to make it more tender and to allow the marinade to penetrate better.
rib piece cut into ribbon and peeled out
Ribbon rolled back up
All the ribs peeled and rolled up
Now it was time to remove the "blood" from the meat. Koreans like to submerge the meat into a bowl of cold water to remove the "blood" taste from the meat. It's similar to when people rinse corned meat to remove the saltiness from the meat. It's the same concept but this removes the zinc and "blood" taste. Some people like to go overboard and change out the water crazy number of times but I only do it once or twice. I do add some sugar in the water to speed up the process. Some people will use something like Sprite.
Next, it's time to strain out the water
Excess bloody water
Galbi marinade
Dipping each unrolled rib into the marinade before transferring to a container
All twenty pieces of ribs unrolled and submerged in galbi marinade.
One serving at Korean BBQ restaurant is 2 pieces of ribs. Most restaurants charge $30-$35 per serving so this is about $300 worth of ribs.
I'm going to let the ribs marinade for couple days and will grill Friday or Saturday.
op2:
