Korean "burnt ends"

bbqwizard

bbqwizard

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I love burnt ends (who doesn't?), I love short ribs, and love Korean Kalbi. So, lately I have been combining all three together. I started off with some boneless shorties, seasoned them with Santa Maria seasoning, then smoked them with cherry/maple/hickory for 2 hours, before braising them in Kalbi sauce and broth. I added more glaze just before serving.
 

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Stunning looking, are they as sweet as they look?
 
Titch said:
Stunning looking, are they as sweet as they look?
Click to expand...

Thank you. This glaze isn't as sweet as one might think. It has just as much savory notes as it does, sweet, with just the right amount of heat.
 
Looks too sweet for me. I am very picky with my char sue. I have a local chinese take out that has changed hands more then i can count on my 10 fingers, but that recipe has not changed. I fear i will never get it in my lifetime.
 
Following!this seems like a very interesting thread
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Thanks Guy's. I will be making about 10# worth on Friday for a client. I hope they like them as much as we did.
 
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