Recipe#24933

Title: Korean Short Ribs

From:Gerald Edgerton
Date: Sun, 16 Jun 1996 15:01:27 -0700 

1      Cup           Soy sauce -- (not heavy or di
     1/3  Cup           Brown sugar
   5      Cups          Garlic -- minced or crushed
   3      Tablespoons   Vegetable oil -- or sesame o
The following is a recipe for Korean Short Ribs, Kal Bi (that's the phonetic
spelling I've seen used in Hawaii and in Korean rest. in U.S. The following
is a recipe for Korean Short Ribs, Kal Bi (that's the phonetic spelling I've
seen used in Hawaii and in Korean rest. in U.S. Combine all the ingredients
into a pan and marinate up to abt 4 to 5 lbs of beef short ribs.   Marinate
at least 2 hrs, preferably overnight.
Ribs can be  left  whole or they can be English cut by the butcher or
market.    Au- thentic  Korean style  is to slice very carefully  and  very
thinly while "unrolling"   the  rib as you go.   If done correctly,  you'll
end up with a strip of meat the width of the bone x abt 6" to 9" long of
uniform thickness with  the  bone still attached by the cartilage or
membrane  on  the  bone. Grill over hot coals quickly try for medium rare.
Serve with white steamed rice and an oriental salad or veggie for side dish.
It's super easy and quick.   Good for BBQ w/ friends. And for  those that
are lucky enuf to live in Maui,   these are  availabel  fresh daily at
Azeki's Meat Market,  Kihei. People  buy them there and take them home to
BBQ for visiting  friends  from the Mainland.  They will also pack them up
for you frozen with advance  no- tice  so  you can take them home with you
on  the  air plane  at   no  extra charge!