Monday, August 9, 2010
So when she e-mailed me, "That's NOT Kalbi!!!", about my blog post a few weeks ago, I had to let my first three reactions go, and then have a talk with my husband.
"Those are the cross cut short ribs I always buy, and what is served in all the Korean restaurants here. What does she mean I have the wrong cut?"
Turns out instead of a thin cross cut of the beef ribs, her Kalbi recipe, and probably more authentic than what I get on Highway 99, has the ribs cut across only once, in half, then scored along the top. Same basic marinade, only these are the big, meaty ribs, not the thin slices of them.
Lucky for me, we have a band saw in the walk-in refrigerator (we cut our own dog bones). So honey goes to the shop and cuts me up some beef ribs just like his momma used to buy.
These meatier bones need more time marinating and some indirect time in the smoker than the thin cut short ribs.
Make the same marinade as the other Kalbi ribs I did a few weeks ago, but instead of overnight, marinate meat for 1-2 full days.
Make a hot hot charcoal fire and sear ribs. Keep on turning for about 5 minutes. Set aside while you make an indirect, low fire.
I used my Weber bullet smoker and used the bottom part first as a grill, then put it back together for smoke, added wood, the water pan and lowered the temperature with the vents to about 200 degrees.
Make a glaze and brush on liberally for the last 20 minutes of cooking time.
Heat 1 cup chicken stock and whisk in 1 tablespoon of cornstarch. Add 1 cup white sugar, 1 cup soy sauce and 1 tablespoon sesame oil. Boil down until it thickens. Makes enough for about 6 racks of beef short ribs (12 Kalbi pieces).
Serve with white rice and grilled zucchini or a fresh cucumber salad and dig in.