Go to the Recipe: Tangy, Versatile Kalbi Short Ribs Marinade
i would substitute the oyster sauce and pineapple juice for mexican coke, the one with sugar and not corn syrup
Bill Martin
You use Pineapple because it is easi ly available.
In Hawaii, we used pureed Solo Papaya. Papain https://en.wikipedia.org/wiki/Papain
Its a digester. IF you can get sweet, solo papaya in your market, use that. A little goes a long way!
Kiwi helps it too.
Did you guys test out using soy sauce vs salt/oyster sauce?
What is the max that you would marinate before cooking? I have the marinade made but I work 11 hour days. If I start marinating now it will be almost 24 hours before I put them in the water bath. I was thinking about putting them in the marinade before I leave for work I think the morning. Any suggestions?
Is it a 1:1 substitution (by weight) if we swap out salt for soy sauce?
don't you think that it is to much for only 900g of ribs?
I make Kalbi & marinate for as much as 24 hrs with great success! go for it!
It really looks like a lot of marinade indeed. I did not use it all and my ribs are lost in the marinade contrary to the chefsteps picture where you can still see the ribs.
I tried this on some mock tender steaks, and the flavor was great. That said, mock tender tends to "cup" when cooked, so getting a good, even sear wasn't possible. The much lower fat content also made for a much dryer end product. My son commented that it was like jerky, lol. But it was really tender and tasty jerky and I managed to "suffer" through every last piece.
Don't leave it in for too long. Mine was in over night and the second day everything tasted mushy and gross.
I don't think marinating will tenderize the meat. Marinating only adds flavour to the meat, not tenderize it.
Also, The rib itself is a tender part of meat as they contain many intramuscular fat.
Furthermore, acid like pineapple juice will make the meat become mushy, not more tender.
For me, I like to use only salt, pepper & herbs on ribs as they already have good flavour, no marinating required.
But that's only me.
The best marinade I used had grated Korean pear not pineapple juice
Any tips on sealing the bag with the marinade with out sucking out all of the marinade using a food saver machine?
Take into consideration that the weight includes the meat bones too, ya know
Unlike western, asian like lean meats which have less fat. So the pineapple juice actually will tenderize the lean meat. I would suggest you go to asian market like H-Mart to buy Kalbi short ribs. If you go to wholefoods, you will get super fatty Kalbi short ribs and the pineapple juice will make your meat mushy.
They are similar. Pineapple actually is better. The reason Korean use pear is because they don't grow pineapple there.
Don't use soy sauce or oyster sauce. They are too salty.
Place a paper towel strip in the bag just above the ribs. It slows down the marinade enough to keep it in the bag if it is placed edge to edge.
I want to make this marinade but I can`t find sweet onion , is there any substitution for sweet onion ? and how much would I substitute ?
You can use Vidalia onions, spring onions or any regular yellow onion. The latter is not as sweet as the former two but if you slice the ordinary yellow onion, separate the rings and then soak them for about 20-30 minutes in cold water and rinse, you will sweeten the onions. Don't use red or white onions if you can avoid it.
My Korean coworker said that coke was their secret ingredient for making Kalbi!
Is it okay to freeze the short ribs with the marinade and then prepare them at my leisure?
Has anyone tried Coconut Aminos in place of Soy (low sodium diet)?
@Pratya Waitayakomol from the introduction
"Wait, pineapple makes meat tender? What is that all about?
Pineapple contains bromelain, an enzyme mixture that works to disrupt the structure of the muscle, breaking down collagen and leading to meat that’s tender but still chewy. (The actinidin in kiwi works in a similar way.)."
Used kiwi juice instead of pineapple. Came out great. Pineapple turns it to much and gross tasting.
don't use salt. it's too salty
