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| backsidedisaster |
 Posted: Mon Apr 16, 2007 1:36 pm |
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Joined: 09 Sep 2006
Posts: 685
Location: Alameda, CA
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One of my favorite dishes to grill up and always leaves people asking for more.
These portions are for around 2lbs of ribs. If your local butcher does not carry Korean style ribs they can usually cut them in that style if you ask. This also works great on ribeye steaks.
3 Scallions, both and green parts, trimmed and thinly sliced.
3 cloves garlic
1 peice(1 inch) fresh ginger, peeled and cut into 1/4 inch slices.
1/4 cup sugar
2 tablespoons toasted sesame seeds.(I just toast them in the toaster over for a few minutes. They burn quick though so keep an eye on them.)
1/3 cup Asian(Dark) sesame oil
3/4 cup soy sauce
1 to 3 teaspoons of chile oil or hot paprika. I have no
idea what hot paprika is though, i've only seen normal.
1/2 teaspoon ground black pepper.
Set aside 3 tablespoons scalions for garnish - I never
do this..I just throw it all in.
Place the garlic, ginger, sugar, sesame seeds and
scallions in a food processor or blender and finely chop.
Add the sesame oil, soy sauce, chili oil and pepper to
the mix and process again. Just make sure it's all
soupy looking.
Marinate ribs for a few hours and place on grill. I find indirect heat works best, for a few minutes a side. Since they're so thin they'll cook quickly.
Chow down! |
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| KidsonWheels |
| Posted: Mon Apr 16, 2007 1:55 pm |
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Joined: 14 May 2006
Posts: 2825
Location: DullYouth
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Nice
I had a cold cabbage dish in a restaurant with friends that was like Korean coleslaw whatever it was it would go great with the ribs |
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| lloyd.park |
| Posted: Tue Apr 17, 2007 1:55 am |
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ORDER OF THE SKULL
Joined: 25 Jan 2005
Posts: 9700
Location: san jose, california
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keep it simple for gawd sakes..... ancient korean secretzzzzz.....
well at least that's what a good friendzzzzz lil ole grannzzzzz have passed on ta him and the like to mezzzzz.....
you only need the following ingredients to make the real base of the marinate itself, the rest of the stuff is just to taste..... example, you like ginger add ginger, etc..... scallions, etc.... get it.....
soy sauce
sugar
garlic
ground black pepper
sesame oil
real cooks can eye ball the volumes, depending on the amount of meat... just use common sense measuring out how you want it to taste.
rough guide: cup soy, 1/2 cup sugar, 1/2 a head of garlic, healthy sprinkle of black pepper, and at least a 2 tablespoons of sesame oil..... mix thoroughly
note, adding a reasonable but generous amount of sugar helps to tenderize the meat during marinade, as well as good carmelizing of the marinade when cooking.....
any kind of meat is fine, works great on both beef and chicken..... even pork or lamb.
heres the kicker, this is an overnight marinate; or at least several hours..... overnite is the best.
one final note, i recommend LOW SODIUM soy sauce, especially because this is an overnight marinade, saturation will cause the favors to deeply permiate the meat..... grilled or broiled, its all good.....
good eats.....  |
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| lloyd.park |
| Posted: Tue Apr 17, 2007 1:57 am |
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ORDER OF THE SKULL
Joined: 25 Jan 2005
Posts: 9700
Location: san jose, california
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| backsidedisaster |
| Posted: Tue Apr 17, 2007 11:19 am |
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Joined: 09 Sep 2006
Posts: 685
Location: Alameda, CA
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Hah. Thanks for the Korean insight!
lloyd.park wrote:
one final note, i recommend LOW SODIUM soy sauce, especially because this is an overnight marinade, saturation will cause the favors to deeply permiate the meat..... grilled or broiled, its all good.....
good eats.....
I always use the low sodium soy sauce anyway..Padukes had a heart attack a few years ago and since that happened I'm all about watching stuff like my sodium intake. |
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