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THoey1963
02-22-2014, 09:15 PM
The wife marinaded up some Korean ribs a couple weeks ago and they have been in the freezer ever since. I needed to get the other two eye bolts in my WSM's fire basket before we cooked them using direct high heat. Got that resolved today and we gave it a try. Worked great. Grate was about 6 inches above the KBB. Gave a nice char. Much better then on the gasser...

Served with white rice and cucumber kimchee.

cowgirl
02-22-2014, 09:57 PM
Looks delicious!!

THoey1963
02-22-2014, 10:00 PM
Thanks Cowgirl!

ncBBQtx
02-22-2014, 10:13 PM
Nice! My kids like to make lettuce wraps, with the non spicy kim chi and the rib meat... delicious.

USMC
02-22-2014, 10:18 PM
Great looking eats! Do you make your own cucumber kimchee? That's my favorite thing they bring out to us at the one good Korean restaurant we have. I like it better than the regular cabbage kimchee.

THoey1963
02-22-2014, 10:49 PM
Thanks y'all. My wife is a born and raised South Korean, so yes, she makes all sorts of Kimchee. She was napping as I was getting things ready, so she did this Cucumber Kimchee a little quicker than normal.

I could try to get a recipe (she doesn't measure anything), but unless you have access to an Asian market where the sell the crushed red pepper, it would be a little pointless.

bbqgeekess
02-22-2014, 11:15 PM
Looks delicious! Can you share your recipe for the rib marinade? Btw what cut of meat are those ribs?

THoey1963
02-22-2014, 11:28 PM
They are cross cut beef ribs. You want them thinly cut so that you cook them high and fast. As for the marinade, I'll have to discuss with the wife. Again, she doesn't measure anything...

Bigdog
02-23-2014, 06:00 AM
Those look great. What di you use as your marinade?

sliding_billy
02-23-2014, 06:05 AM
Nice looking plate. I love flanken ribs.

THoey1963
02-23-2014, 06:31 AM
I'll try to get a basic idea of the rib marinade from the wife. Probably be guesses at the measurements as she goes by eye and taste for most things.

Pigdude
02-26-2014, 10:58 PM
Kalbi, YUM! My family's favorite. My wife is Korean, Chinese, Hawaiian. She has a great recipe from her grandmother that is the best I have had. I will look it up and post here. Stay tuned....

buccaneer
02-27-2014, 01:41 AM
I'd snarf that down quicker than a tweaker squirrel could pull a double take.

:clap2:

Crash
02-27-2014, 05:11 AM
Yup, out here we call that Kalbi. A staple at every plate lunch/bbq joint in the islands.

From the looks of it, you and the Mrs. nailed it...right down to the white rice and kimchee.

Looks phenomenal, nice work.

Pigdude
02-27-2014, 08:42 AM
...oh and don't forget the mac salad for da full plate lunch.....

Pigdude
02-27-2014, 12:47 PM
Korean ribs/kalbi/Bulgogi marinade

Ingredients/marinade

1/4 cup soy sauce
1/4 teaspoon sesame oil, toasted
1 teaspoon sesame seeds
1 green onion, thinley sliced
1 teaspoon suger
1 garlic clove, crushed
2-3 lbs cross-cut beef ribs, thinly sliced

Best to marinade overnight, minimum of 2 hours.
When cooking, cook fast. Fat and sesame oil can flame up quickly, pay attention.

Shagdog
02-27-2014, 01:58 PM
Great looking Kalbi! I'd tear that up.. Twice! :thumb:

THoey1963
02-27-2014, 03:18 PM
Korean ribs/kalbi/Bulgogi marinade

Ingredients/marinade

1/4 cup soy sauce
1/4 teaspoon sesame oil, toasted
1 teaspoon sesame seeds
1 green onion, thinley sliced
1 teaspoon suger
1 garlic clove, crushed
2-3 lbs cross-cut beef ribs, thinly sliced

Best to marinade overnight, minimum of 2 hours.
When cooking, cook fast. Fat and sesame oil can flame up quickly, pay attention.

That looks similar to the wife's recipe, but instead of sugar or maybe along with it, I think she adds sprite and some grated Korean pear or maybe kiwi (?)...

I will need to video tape her next time she makes it...

IndoorOutdoorCook
02-27-2014, 03:50 PM
Lookin good! The cut is beef short rib but cut across the bone across multiple ribs. I can't wait for grilling season! I just started fermenting a crock of kimchi yesterday.

THoey1963
02-27-2014, 04:27 PM
Lookin good! The cut is beef short rib but cut across the bone across multiple ribs. I can't wait for grilling season! I just started fermenting a crock of kimchi yesterday.

Wife just made a batch of cabbage kimchee yesterday too. She has all sorts of kimchee. We even had to buy a "kimchee refridgerator"...

http://www.amazon.com/LG-Kimchi-Refrigerator-300-Liter/dp/B002ZODTVG/ref=cm_cr_pr_product_top

:doh:

Bonewagon
02-27-2014, 04:29 PM
Looks terrific. :thumb:

chicagokp
02-27-2014, 04:31 PM
Looks awesome!