Korean short ribs
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Korean short ribs
  Korean    Ribs    Beef  
Last updated 6/12/2012 12:46:24 AM. Recipe ID 6673. Report a problem with this recipe.
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      Title: Korean short ribs
 Categories: Main dish, Beef, Ethnic, On the gril
      Yield: 1 Servings
 
 
        1 c  Soy sauce -- (not heavy or
  :          di
      1/3 c  Brown sugar
        5 c  Garlic -- minced or crushed
        3 TB Vegetable oil -- or sesame
  
  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.
  
  




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Recipe ID 6673 (Apr 03, 2005)

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