Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 201 :: ON THE BONE
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kalbi kui, butterflied korean short ribs
Source: Raichlen on Ribs (Workman Publishing, 2006)
Method: Direct Grilling
Advance
Preparation: 
At least 4 hours for marinating the ribs
Category: Meat
Ingredients:
For the ribs and marinade:

3 pounds bone-in beef short ribs, preferably in strips
4 cloves garlic, minced
1/4 cup sugar
1/2 cup soy sauce
1/4 cup Asian (dark) sesame oil
1 teaspoon freshly ground black pepper

For the dipping sauce (hang-nyum jang):

1 clove garlic, minced
2 tablespoons sugar
1/4 cup soy sauce
1/2 teaspoon freshly ground black pepper

For serving:

6 cloves garlic, thinly sliced
2 jalapeo peppers, thinly sliced crosswise
2 medium heads romaine lettuce, broken into leaves, rinsed, and spun dry
1/2 cup Korean hot bean paste (optional; see Note)
Korean Cucumber Salad (recipe follows)
Cooked rice as an accompaniment



Other Items Needed:
A vegetable grate, sometimes called a grilling grid


Directions:
Place a short rib on a work surface meat side up. Cut the meat off the rib by running a sharp knife between the top of the bone and the fleshy part of the meat. Youll wind up with a rectangle of meat. Starting at a long end, thinly slice the meat sharply on the diagonal with the grain. The idea is to cut slices of meat that are 1-1/2 to 2 inches wide, 2 to 3 inches long, and about 1/8 inch thick. Set aside the bone, which will have a little meat attached to each side. Repeat with the remaining short ribs.

Make the marinade: Place the 4 minced garlic cloves and 1/4 cup of sugar in a mixing bowl and mash them together with the back of a wooden spoon. Add the 1/2 cup of soy sauce and the sesame oil and 1 teaspoon of black pepper. Stir to mix. Stir in the sliced short rib meat and the bones. Let the short ribs marinate, covered, in the refrigerator for 2 to 4 hours.

Meanwhile, make the dipping sauce: Place the remaining minced garlic clove and 2 tablespoons of sugar in a mixing bowl and mash together with the back of a wooden spoon. Stir in the 1/4 cup of soy sauce, 1/2 teaspoon of black pepper, and 1/4 cup of water. Divide the dipping sauce among 4 small bowls for serving.

Shortly before youre ready to begin grilling, place the sliced garlic and jalapenos in small bowls. Arrange the lettuce leaves on a plate. Place the hot bean paste, if using, and the cucumber salad and rice in separate bowls.

Set up the grill for direct grilling; in the best of all worlds, youll be using a charcoal burning hibachi). Preheat the grill to high. Place the vegetable grate on the grill grate and preheat it as well.

When ready to cook, lightly oil the vegetable grate, using a folded paper towel dipped in vegetable oil and holding it with tongs.

Arrange the beef bones and some of the slices of beef on the vegetable grate. Grill until cooked to taste, 2 to 4 minutes per side for medium well, or to taste, turning with tongs or chopsticks. The bones will take a little longer; they should be nicely browned, with sizzling meat on the sides. After you turn the beef, arrange some of the garlic and jalapeo slices on the vegetable grate and cook until lightly browned, 1 minute per side. Put the hot cooked rice in a bowl. Serve the grilled meat, garlic, and jalapenos, then continue cooking more meat, garlic, and jalapeos.

To eat kalbi kui, spread a lettuce leaf with a little of the hot bean paste, if using, and top it with rice. Place a few slices of grilled meat on the rice and top this with some cucumber salad and grilled garlic and jalapeo slices. Roll the lettuce leaf up like a taco, then dip it in the bowl of dipping sauce. Serve the grilled bones separately for gnawing on.

Note: Find it in Asian markets, or the ethnic section of your supermarket
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