Go to the Recipe: Korean-Style Barbecue Beef Short Ribs (Kalbi)
Beef Tongue next pls
seconded
Do you really chop your sesame seeds??? That shits crazy!!!!....
This looks awesome! More korean food please
Doesn't seem like so in the picture....
third
Agree... The sesame seeds in the photos are definitely not chopped.
Great selection! Fourth
Great choice! Fourth
What does "2.5" mean for the units on the ribs? 2.5 ribs? 2.5 lbs? I can't see any reference in the recipe otherwise. You show a picture of the ribs in the bag and there are dozens.
do you just grill one side , or both, it is not clear to me in your write-up
Dieter Reese
Can you seal the marinade in the bags and sous vide them with the marinade still inside? I didn't think about it before I used a ton of bags and vacuum sealed the marinade inside.
Any reason not to go lower temp and longer time, like say 131x48-72? 167 on beef produces more of a braise texture that I don't feel leverages sous vide to the fullest.
Shouldn't the ribs be rinsed for a few hours first to remove any excess blood?
The USDA says you should not rinse meat.
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-food
Anyway, that red juice in the meat package that you think is blood is actually a mixture of myoglobin and water. Nearly all blood is removed during slaughter.
I was about to add the same question. Especially confusing when trying to use the unit conversion tool.
"then char ribs on one side"
Does this mean that we should grill just one side? Please confirm since within two days my ribs will be ready for the grill together with the guests..
I made this tonight for dinner. They were good - but a little dry. Marinated overnight, then in the pool for 9 hours before grilling. Served it with the ssamjang from Koreatown.
I thought that it doesn't matter if you marinate for 10 minutes, 1 hour or 1 day because nothing can penetrate beyond 1 micron or something (except for salt). Is the author of the recipe aware of that or am I missing on something? Or is it because of the pineapple juice and ginger?
Just made these, and the only notes are that the marinade is sticky, so moving from marinade to sous vide bag can be a bit messy, and triple the recipe. They were fantastic, especially the texture.
i think it's called "exudate"?
1) How does gochujang play into this, if at all? It seems like there is a role to be played.
2) Could you explain the reason for making a single-layer, non-crowded sous vide bag? It seems like at 75C the contents of the bag would all reach that temperature within, say, 1 hour; and to my unprofessional senses, it seems like there would be little difference between a 2 or 3 layer bag and a single layer one.
3) Ribs are marinating now, dinner tomorrow will be awesome.
So good.. Made these tonight:
https://goo.gl/photos/w4j81uN5YSWp6XNP8
I answered (2) by trying both:
They cook just fine if you pile them into a bag, but get stuck together during the removal from the bag, which compromises the presentation, especially since these are so tender that the bones easily fall off.
The longer something is in solution the deeper the tissue penetration will be. This is unrelated to cooking, but a good example is making transparent brains by placing them in a delipidating solution (SDS in borate solution) for several weeks to a month or two. But if you have a citation I would love to read it.
Its crazy how many times I have heard this same thing asked on this site.
Has anyone tried this pork ribs instead of beef ribs, is there anything I should do differently?
there's this by amazing ribs: http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_marinades.html; Modernist Cuisine, Volume 3 the section on marinating; and The Food Lab, section Marinated Steak for the Grill or the Pan. Marinades have a hard time penetrating deeper into muscle tissue because muscle tissue is designed to resist absorption of chemicals. Water, salt, and to a degree sugar will penetrate, however, these are relatively small molecules. The larger flavor molecules in seasonings and spices do not penetrate because of their size, and the make up of muscle fiber. The only way to cheat this is either to mechanically put the marinade into the muscle (through injection), changing the pressure (although, depending on the source, it will only speed up the marinading, not necessarily increase the marinade penetration), and lastly, utilizing enzymes with are present in the ingredients of the marinade to tenderize the meat, which will allow larger flavor components to penetrate deeper into the muscle tissue. This last one is because the muscle tissue is damaged (usually by enzymatic activity) and is similar in action to mechanical penetration. I hope that helps.
Bromelain disaster!
I was afraid to try the 24 hour pineapple-based marinade plus 8 hour cook...and yes, my 1/2 inch short ribs dissolved almost completely! Everything looked ok as I transferred the ribs to their SV bags; but by hour 4, I had big sacks of brown, stringy liquid. Has anyone else had their meat dissolve almost completely? I think next time I will try to quickly denature the enzyme first (around 68C) in hotter liquid, then go for the longer cook. Will also probably get thicker cuts. I'd love to hear if anyone else has had a similar problem; misery, as they say, loves company.
Side note: the non-SV meat was fantastic. I grilled one right out of the marinade and thought it was perfectly tender.
Kalbi is pretty much 3 steps: Wash the meat for bones and blood, marinade for 30 min to 3 days, then broil. Will come out perfect every time.
You touched on this at the end of your post, but I believe that the purpose of this marinating step in this recipe is primarily to give the bromelain enzyme from the pineapple juice enough time to do its work in order to achieve the desired texture (i.e., we're going for enzymatic tenderization instead of chemical or mechanical tenderization). I'd imagine that bromelain's activity decreases with temperature, hence the instructions to let it sit overnight in the fridge.
Skip the pineapple juice! Pineapple destroys protein.
Meat dissolved, disappointing experience
On behalf of Korean chefs, I highly recommend you to use less onions, Asian pear instead of Pineapple, and add some garlic. If you can get a high maltose syrup or starch syrup in Korean market, it will makes better complex sweetness.
What weights would you recommend for each ingredients?
The recipe states to marinade for one hour or cook straight away. With the pineapple juice I'd never marinade overnight or 24hours. The meat will dissolve. I wish people would not post fails which were caused by them not following the recipe precisely.... Chefsteps are professionals and know what they're doing. I've never had a fail following their recipes precisely...
For the curious, the Google tells me that bromelain denatures at 68C/154.4F.
Enzyme reaction from the pineapple will not kick in at lower temps
Hey there! Was the non-sv you put on the grill also marinated 24h? Thanks!
I did with pork rib. Only marinated 1 hour and it was wonderful. Perfect!
Use leaner Kalbi short ribs and don't marinade them too long.
In asian countries, people always wash the meats. I wash them too but I think it doesn't matter.
That sounds incorrect or incomplete. Bromelain is active at room temperature and inactivated quickly at 80 ºC. In this recipe, 75 ºC after so many hours will inactivate the enzyme, not help it "kick in".
Just made these this past weekend. Didn’t have quite enough of certain ingredients, and a bit too much of others but it still tasted great! I only regret getting nervous at the grilling stage cuz I pulled the majority of the ribs too early. The more charred ones were simply incredible. Can’t wait to try these again with the right ratio of ingredients and darker sears!
Followed the recipe exactly; only marinated for an hour and this was an epic fail. Meat was mushy - couldn't even grill it. Family very disappointed and at $8.69 a pound, a very expensive one for the wallet.
I see that the snake river farms short ribs your recommend are 2 1/2 inches thick, if I get some from my local butcher is that the same thickness you recommend? Thanks
Yep.
