Comments on: Korean Cut Short Ribs w/ Ginger-Soy Marinade

By: Carlos

Carlos — Tue, 06 Sep 2011 05:17:27 +0000

I love these. I usually add some chopped up green onions and sesame seeds to the marinate. I have yet to find some one who doesn’t like them. There are awesome!

By: Jerry

Jerry — Thu, 17 Jun 2010 14:59:40 +0000

Hi! One of my Korean friends mother used to put a can of coke in her marinade. It was her “secret” ingredient, and it was AMAZING!!!

By: Luisa

Luisa — Tue, 01 Jun 2010 03:56:02 +0000

here’s my recipe http://www.grouprecipes.com/116547/big-island-bbq-beef-short-ribs.html

By: Migration Mark

Migration Mark — Thu, 08 Apr 2010 19:27:41 +0000

I think you redeemed yourself with the new set of grilled ribs, they look fantastic! It must have been a catastrophe the previous time with the carbonized ribs. I’ve accidentally over grilled meat and it is truly sad. Looks like a good recipe, I’ll try it out when I have time, Thanks!

By: Woo

Woo — Thu, 08 Apr 2010 17:10:53 +0000

Looks lovely. Kalbi is always, always, always served at every single important or semi-important Korean gathering/celebration. It has been and will continue to be an indication of the esteem in which we hold our guests and the significance of the occassion. American appetites and higher standards of living have allowed us the luxury of indulging in kalbi throughout the grilling season. I like how you’ve pared down the recipe to the essentials–very elegant and simple. The “recipe” my mother uses always includes garlic chives, cut into 1 1/2″ to 2″ pieces, a few good grinds of black pepper, a few minced garlic cloves, and a grated Asian (Korean) pear. Plus the usual soy sauce, sugar, sesame oil combo. And we prefer to grill vs broil, whenever possible. But perhaps that is because our oven must suck compared to yours–our broiled kalbi rarely gets that lovely char on the perimeters like you’ve achieved.
While I’m a traditionalist when it comes to kalbi marinades (no kochujang or miso, please) I am intrigued by @Don C’s suggestion of simmering the marinade with apples and mirin. Also, in LA’s Koreatown there is a soon-tubu chigae (ultra silken tofu stew–very spicy) place that serves a fragrant ginseng marinated kalbi.

By: Don C

Don C — Wed, 09 Sep 2009 05:08:59 +0000

Tried yours…turned out great. Also highly recommend incorporating garlic, green onions and kochu jang (korean hot paste for some heat or just plain miso for a mild savory flavor) into the marinade. If you want to go even further, try simmering (and subsequently cooling) the marinade with apples, sake and mirin (sweet cooking sake) and other ingredients, before adding the oil and meat.

By: Natalie Simon

Natalie Simon — Mon, 20 Jul 2009 23:11:48 +0000

Place ribs in a zip lock bag and marinate overnight in coke with the addition of ginger, sesame oil, garlic, and scallions. When you are ready to cook, take them out of the bag and dry them off. The acidity in the cola tenderizes the meat and then the sugars in the soda carmelize when grilled or broiled. Yummy! I have some marinating right now!

By: Lily

Lily — Tue, 13 Jan 2009 06:35:40 +0000

I loved short ribs recipe. But whenever I cook short ribs, they turn out rather tough and chewy. Any suggestions on how to make them more tender? I cook mine on an indoor stove-top grill.

Many thanks in advance.

By: Lizzie

Lizzie — Sun, 11 Jan 2009 22:31:17 +0000

Now that looks seriously tasty – I can’t get enough of ribs!

By: Bob

Bob — Fri, 09 Jan 2009 17:43:23 +0000

Why is the 1/3 cup of oil necessary? I have never used grape seed oil, will canola work?

Thanks

(Now that you mention it, you could easily reduce the amount of oil. However, we wouldn’t recommend to omit it all together because the oil will act as an emulsifier for the marinade, allowing to penetrate deeper into the meat. Because the excessive oil gets left in the marinade bag, we didn’t fret over the amount of oil. As far as types of oil, grape seed oil has a very high flash point (making it great for broiling) and a very clean flavor, but it can be easily replaced with your preferred oil. Since every oil has distinct flavor characteristics, canola is a good substitution choice because it also has a clean flavor. ) -WORC