Korean short ribs***bgkp90a

1 Servings

Ingredients

Quantity Ingredient
1 cup Soy sauce ;(not heavy or di
⅓ cup Brown sugar
5 cups Garlic, minced or crushed
3 tablespoons Vegetable oil ; or sesame o

Directions

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!

We brought home 20 lbs to SFO and they were no worse for the travel. I've talked to people that took them all the way to Chicago with no problems.

Last time I was there, a lady from Seattle was arranging for them to ship 120 lbs, frozen. She was hosting a dinner party for 45 people and she wanted some for the freezer for future use. If you've never tried them, watch for Korean rest. in your area and try em.You'll like them. Jim Quon, SF FROM: JAMES QUON (BGKP90A)

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