SPICY GALBI JJIM AKA SPICY KOREAN PORK RIBS
Non-traditional. Decadently saucy. Ooey-gooey with cheese. Cozy and comforting. Spicy Galbi Jjim is all kinds of savory deliciousness!
Provided by The Subversive Table | Lis Lam
Categories Dinner Main Course
Number Of Ingredients 16
Steps:
- First, parboil the pork ribs. Cover pork ribs with enough water to just cover. Bring to a boil then boil furiously for 5 minutes. You will see scum and bits of fat floating to the surface.
- Drain the bones in a colander. Wash the pot with soap and water (there will be lots of fat and scum sticking to the sides). Rinse the bones and add back to the freshly cleaned pot.
- Add water and sauce ingredients. Give it a good stir. Simmer (covered) until the meat is tender, about 45 minutes. Poke the meat with a fork to check for tenderness. If the fork slides into the meat easily, it's tender enough.
- Uncover and simmer until the sauce thickens and reduces, about 20 more minutes.
- Meanwhile, prep the rice cakes by soaking in some cold water. (If they are fresh rice cakes, this is not necessary. Koreans usually store rice cakes in the freezer. Soaking in cold water helps to defrost them.)
- Add rice cakes and simmer (covered) until they are al dente -- soft but still chewy, about 5 minutes. Turn the rice cakes around and squish them down into the sauce to soak up the flavors.
- Off the heat, add the mozzarella. Cover until the cheese melts into pools of gooey deliciousness, about 5 minutes. Garnish with green onion and sesame seeds. Serve with rice and kimchi. Enjoy!
GALBI (KOREAN-STYLE SHORT RIBS)
This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slices of beef dotted with three little bones, rinse them under cold water before seasoning to remove any bone fragments. It's a good idea to let the ribs marinate for at least two hours to allow the seasoning to penetrate; marinating overnight is even better.
Provided by David Tanis
Categories dinner, easy, main course
Time 30m
Yield About 20 slices, 4 to 6 servings
Number Of Ingredients 16
Steps:
- Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
- Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
- Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.
Nutrition Facts : @context http, Calories 993, UnsaturatedFat 43 grams, Carbohydrate 17 grams, Fat 85 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 36 grams, Sodium 894 milligrams, Sugar 11 grams
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