a hard-to-kick habit: korean barbecue short ribs - gas bbq grills cheap

During my time in college, I came home and told my parents that I would give up eating red meat forever.
I recited a carefully rehearsed list of moral and environmental reasons, and listed them one by one according to the way the spelling champion shouted out the winning word letters.
Their reaction is typical for Korean parents. -
At least my Korean parents-
Don't want to the message
They fell into silence of death.
Instead of discussing my decision, they avoided eye contact and continued as if I had said nothing.
I think they are more confused than others.
For two people who face hunger and hunger in the Korean War, they can't understand why someone ---
Especially their own son. -
Willing to give up red meat.
Food is food, and any debate about methane in the Brazilian rainforest or atmosphere will not change their deep-rooted View of red meat.
For them, meat can only be eaten on holidays and special occasions.
As long as it is rich and cheap in America, it will be on our table.
The most common meat on our table is a dish I know would be painful to give up: kalbi.
Kalbi is a signature dish for Korean cuisine--
This is the pinnacle of my ancestral home cuisine and the reason why many Korean restaurants have gas grills on each table.
When I was a baby, my mother used a spoon.
Feed me a bowl of kalbi with hot rice and water.
Since then, our family has eaten kalbi at least once a week, and when I was in high school, I was the kalbi griller designated by my family.
Made from beef short ribs, Kalbi is cut into thin strips and marinated with soy sauce, garlic, sesame oil, scallions and sugar and roasted on medium heat
Hot Flame and the best way to serve Korean restaurants: cut into pieces on the grill, usually wrapped in fresh lettuce leaves with a giant kitchen scissors, and then wrapped with steamed white rice fingers, A group of spicy sauce (gochichang)
A few slices of raw or roasted garlic and fresh scallions.
Once you understand the balance between sweet and salty, Kalbi is very easy to make.
Many Korean restaurants tend to offer kalbi on the sweet side, perhaps to cater to the sweet tooth of Americans.
Other recipes I 've seen recommend some extra ingredients like sherry or white vinegar, Asian pear or brown sugar and white.
In my opinion, these are just the distractions of the main events. -
Beef, soy, garlic, sugar, sesame oil and scallions. That's it.
If you make these ingredients stand out, you will get a foolproof dish that will satisfy any meat lover.
What happened to my college vegetarian day?
My intention is pure, but my will is weak.
My red meat ban lasted until the end of the semester and when I went home for the winter I found a huge kalbi container in the fridge.
Maybe my mom didn't hear me after all.
Or maybe she knew I 'd be from no sooner or later-meat wagon.
Anyway, the temptation is too great.
I volunteered to be a grill master and soon found myself on the gas grill outside, holding a pair of chopsticks in my hand, and a smoke from the beef stung my eyes.
You may say tears of joy.
Yoon family KALBI1 1/2 cup lite soy pan 1/4 cup white sugar 1/4 cup sesame oil 3 tbsp vegetable oil 8-
10 cloves of fresh garlic, 6 scallions, 4 lbs chopped
Mix soy sauce, sugar, sesame oil and corn oil in a large bowl.
Stir with garlic and scallions.
Place the short ribs in a large, sealed freezer bag (
You may need two. .
Pour the marinade into the bag and turn the bag over several times to make sure all the meat pieces are covered.
Refrigerate for at least four hours, but stay overnight.
Turn the bag at least once during soaking.
Heat the grill to medium
The heat before adding meat.
Drain the excess marinade from the short ribs and bake to medium, about 6-8 minutes.
Sprinkle with roasted sesame seeds and chopped scallions. Serves 6.
* Notes for ribs: Korean-
Most Asian markets have short bars of style.
This cut is called "flanken", a strange word referring to a piece of beef passing through the bone from the chuck end of the short rib.
Most short rib recipes require cutting a single bone into thick pieces.
Kalbi is unusual because it takes 3 ribs and cuts the bones vertically so you end up with a piece of about 8-
10 inch long, 1/2-
There is an inch of ribs on the top.
You can also make traditional spareribs with marinade, but this is the best thing to do
-The Pot is very good for this dish. (
My mom called this version paste Kalbi because the meat fell off the bone and melted in your mouth. )
You can also use the marinade on the chicken.
Kalbi's barbecue technique is the exact opposite of roasting a large piece of American steak.
Kalbi is more of a hand. on dish.
Because the meat is cut thinner, the cooking speed is faster and needs constant attention and flipping, that's why it's so interesting to cook the meat at the table with a group of friends.
Like most Korean meals, kalbi should eat with panchan, a side dish that includes pickled spinach, cooked bean sprouts, salt
Grilled fish, of course, there are Korean pickles everywhere, a spicy fermented cabbage or radish that people like or hate.
Try kalbi once and you will see what I mean by being hooked.