Korean Rib Tips? Why not!? - w/ Pr0n

ShadowDriver · Jan 26, 2020

As we continue to clean out the chest freezer in the garage, I enjoy finding bits and bobs to throw on the kettle for dinner. I thought I had a bigger package of rib tips, but I also found some hunk of pork butt, as well.

I was perusing YouTube on Friday night when I discovered some videos of Korean street food that really spun my head and made me hungry... setting the stage for Korean flavors.

This morning, I discovered an unopened jar of kalbi marinade.... Yeah, I know I'm doing pork vs beef... but why not!?
A few good jabs of a paring knife into the butt hunk (can I say that on here?) and a few hours in the marinade followed.

I'm riding in the 265-305 range with a few hunks of hickory thrown in for good measure.

Took a peek at an hour-in. Back yard smells ridiculous.

Smoking Piney · Jan 26, 2020

Marc,

I get the freezer dive edict from my wife from time to time and it forces me to get creative.

Keep cleaning out your freezer......I'm enjoying the pics. :-D

ShadowDriver · Jan 26, 2020

Cheers, John.

Butt hunk is at 154... no plan here, but plenty of time.

Pull? Slice? Chop? - Thoughts?

I'm just messin' around here, and it's fun.

Smoking Piney · Jan 26, 2020

Why not nice slice when done? :-D

ShadowDriver · Jan 26, 2020

Maybe I'll whip up some sort of gochujang glaze.... hmmmm.

Smoking Piney · Jan 26, 2020

Don't make me drool, Marc. :-D

That sounds great.

ShadowDriver · Jan 26, 2020

ShadowDriver said:
Maybe I'll whip up some sort of gochujang glaze.... hmmmm.

Flipped through some recipes and landed on my Kimchi Wings recipe.... Yeah. This sauce should work.

I always double what's below:

1 tablespoon butter
1 tablespoon hot pepper paste (gochujang)
1 teaspoon sugar
1 tablespoon rice wine vinegar
1/4 teaspoon sesame oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced

(In a skillet over med-low heat), melt the butter, sauté garlic and ginger, add the hot pepper paste, sugar, sesame oil, vinegar and heat thoroughly.

BGEChicago · Jan 26, 2020

Marc,

Back to back killer meals, we played my friend! I think I'll pick up some flanken beef ribs and attempt this.

Thanks,
Greg

ShadowDriver · Jan 26, 2020

BGEChicago said:
I think I'll pick up some flanken beef ribs and attempt this.

YES! If I had some of those, it'd be perfect. Huge fan. - But... use what I've got. :roll:

Meanwhile, one of the little trimming bits from those rib tips was getting dark. I sliced it up and used it as a taste tester on the sauce.

:shock: Flavor. Town.

Holding there until CINCHOUSE awakes from a greatly needed nap and can give me a big vertical head nod.

Rib tips wrapped, and butt hunk flipped to provide color all over. 183F internal.

WilliamKY · Jan 26, 2020

I cant stand it anymore. I've seen that Korean BBQ marinade several times on here but have yet to try it. I'm going to an Asian market tomorrow to find some. Your grub looks awesome as usual. I'd tear it up.

ShadowDriver · Jan 26, 2020

WilliamKY said:
I cant stand it anymore. I've seen that Korean BBQ marinade several times on here but have yet to try it. I'm going to an Asian market tomorrow to find some.

William - Just know that there's a flavor difference between the Kalbi Beef Marinade (that I... just used on... pork. :shock

and the Bulgogi Marinade that's really good on Chicken or Pork.

LYU370 · Jan 26, 2020

I've used this marinade/sauce a number of times. Good stuff, won a throwdown with it a few years back.

https://cafedelites.com/sticky-chinese-barbecue-pork-belly-ribs-char-siu-recipe/

ShadowDriver · Jan 26, 2020

Cheers, Andy! It's the Chinese angle on something like this, but it looks really good.

I appreciate the recipe!

LYU370 · Jan 26, 2020

That is Chinese isn't it. Oops. Too many bourbons, carry on...

ShadowDriver · Jan 26, 2020

LYU370 said:
That is Chinese isn't it. Oops. Too many bourbons, carry on...

Pfffft.... that matters very little. I was going to search for a char siu recipe if I hadn't found the Korean Kalbi marinade in the cabinet.

Bourbon!? Uhm. Yes, please!

frankenfab · Jan 26, 2020

LYU370 said:
I've used this marinade/sauce a number of times. Good stuff, won a throwdown with it a few years back.

https://cafedelites.com/sticky-chinese-barbecue-pork-belly-ribs-char-siu-recipe/

That's hot.

BillN · Jan 26, 2020

Good stuff there Marc.

ShadowDriver · Jan 27, 2020

Great dinner last night. Life happened. 4 yr old. Ugly early show for a good day airborne for me.

BossLady texted me as I was leaving the squadron to express interest in an International Leftover dinner.... Russian: "Littleovich."

The hunk of pork butt with the Kalbi marinade is perfect when cubed and served over rice.

I bathed the rib tips in gochujang sauce.

Sunday Night's plate:

Monday Night's Leftovers:

We had a few of those Greek 'Taters left, so we crisped them in the toaster oven, and applied a bit of homemade tatziki sauce.

Embarrassed about the distinct lack of green on the plate... but it was delicious.

Y'all have a great week!

Stingerhook · Jan 27, 2020

That plate don't need green Marc.

FrkYrPrk · Jan 27, 2020

The plate was green, close enough...:mrgreen:

Korean Rib Tips? Why not!? - w/ Pr0n

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