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Barbecued Short Ribs with
Suwon Rib Factory Secret Marinade

 

 

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Barbecued Short Ribs with
Suwon Rib Factory Secret Marinade


iconicon
Food & Wine Magazine's 2001
Cookbook: an Entire Year's Recipes
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Food & Wine Books, Editor in Chief Judith Hill, 2001,
American Express Publishing
Corp.

6 servings

“The Korean town of Suwon, near Seoul, is a mecca for barbecued short
ribs (kalbi gui). It even has a special rib factory with an excellent restau-
rant known for its secret marinade recipe, which we managed to get.”

Marinated Meat
1/2 cup soy sauce
1/4 cup Korean rice wine or mirin
1/4 cup pineapple juice
2 tablespoons sugar
2 tablespoons Sesame Salt (recipe follows)
3 tablespoons chopped garlic
1/4 cup chopped scallions
1/4 cup minced onion
1 tablespoon finely grated fresh ginger
1 small Asian pear, cut into 1-inch chunks
3 tablespoons Asian sesame oil
2 teaspoons coarsely ground Korean
red chile (gocho karu)
2 teaspoons freshly ground black pepper
4 pounds meaty flanken-style short ribs (see note)

Accompaniments
1 head red-leaf lettuce, separated into leaves
Sesame Salt (recipe follows)
4 large garlic cloves, thinly sliced
Scallion Salad for Barbecues (recipe follows)
Korean Chili Sauce (recipe follows)

1. Combine all of the marinade ingredients in a food processor and puree; transfer the marinade to a bowl. Add the ribs and let marinate at room temperature for at least 3 hours or refrigerate overnight.
2. Light a grill or preheat the broiler. Remove the ribs from the marinade
and shake off any excess. Grill or broil the ribs until cooked through,
about 5 minutes per side. Serve the short ribs with the accompani-
ments and let diners wrap their own meat.
 

Sesame Salt

Makes 1/2 cup

1/2 cup sesame seeds
2 teaspoons coarse salt

Toast the sesame seeds in a medium skillet over moderate heat, stirring frequently, until fragrant and lightly browned. 3 to 4 minutes. Transfer
the seeds to a plate to cool. In a spice grinder or mini processor, grind
the seeds with the salt to a coarse powder.
 

Scallion Salad for Barbecues

6 servings

1 large bunch scallions, white and green parts,
cut into 4-inch lengths
2 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoon Asian sesame oil
1/2 teaspoon coarsely ground Korean
red chile (gocho karu)
Coarse salt

Slice the scallions lengthwise into fine strips. Submerge the strips
in a bowl of ice water until curled, about 1 hour. Drain well just
before serving. Transfer the scallions to a bowl and toss with the
remaining ingredients.
 

Korean Chili Sauce

Makes a scant 1/2 cup

3 tablespoons Korean sweet-spicy
chili paste (kochujang)
2 1/2 tablespoons water
1 tablespoon Asian sesame oil
1 teaspoon sugar

Whisk all of the ingredients together in a small bowl.
- Anya von Bremzen

Note: You can get kalbi pre-cut at Korean markets,
both on and off the bone. Flanken-style, or L.A.-cut,
short ribs are sliced 1/2-inch thick across 3 ribs.
 

Featured Archive Recipes:
Beef Shanks Braised in Soy Sauce with
Cinnamon and Star Anise

Vong's Peanut-Crusted Pork Ribs
Craig Claiborne's Hunan Beef
Nigella's Char Siu
(Chinese-Style Barbecued Pork)
 
 

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