1 no ingredients
Directions
1 c Soy sauce -- (not heavy or
: di
1/3 c Brown sugar
5 c Garlic -- minced or crushed
3 TB Vegetable oil -- or sesame
The following is a recipe for Korean Short Ribs, Kal
Bi (that's the phonetic spelling I've seen used in
Hawaii and in Korean rest. in U.S. The following is a
recipe for Korean Short Ribs, Kal Bi (that's the
phonetic spelling I've seen used in Hawaii and in
Korean rest. in U.S. Combine all the ingredients into
a pan and marinate up to abt 4 to 5 lbs of beef short
ribs. Marinate at least 2 hrs, preferably overnight.
Ribs can be left whole or they can be English cut by
the butcher or market. Au- thentic Korean style is to
slice very carefully and very thinly while "unrolling"
the rib as you go. If done correctly, you'll end up
with a strip of meat the width of the bone x abt 6" to
9" long of uniform thickness with the bone still
attached by the cartilage or membrane on the bone.
Grill over hot coals quickly try for medium rare.
Serve with white steamed rice and an oriental salad or
veggie for side dish. It's super easy and quick. Good
for BBQ w/ friends. And for those that are lucky enuf
to live in Maui, these are availabel fresh daily at
Azeki's Meat Market, Kihei. People buy them there and
take them home to BBQ for visiting friends from the
Mainland. They will also pack them up for you frozen
with advance no- tice so you can take them home with
you on the air plane at no extra charge! We brought
home 20 lbs to SFO and they were no worse for the
travel. I've talked to people that took them all the
way to Chicago with no problems. Last time I was
there, a lady from Seattle was arranging for them to
ship 120 lbs, frozen. She was hosting a dinner party
for 45 people and she wanted some for the freezer for
future use.
Recipe By :
Servings: 1 servings
Korean Short Ribs Recipe brought to you by Recipe Ideas
Categories: Hawaiian; Korean; Meat
The History of Recipes
Recipes as an idea can be found far back into ancient history, certainly as far as early Egypt, and potentially, even further back. However, sadly, these early cook books were just primitive hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to historians is a series of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius compiled some scripts detailing recipes prepared by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvres, main meal and afters, a very modern way of dining. This early Roman chef describes how the Roman cooks made use of many different herbs, including a few you will know like bay, rue and dill. Moving our culinary historical trip onwards, there were a couple of cookery books which appeared in the fourteenth century - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are unconnected to the spicy food that we all know today, but rather recipes for the types of meals prepared by the cooks of the rich people of the period. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy lands, including spices like coriander, parsley, and rosemary. These new culinary innovations created an eruption in recipe manuscripts, many of which are kept safe in academic collections. During the following few centuries, the rich and powerful families of Europe strove to offer the best banquets, and as a consequence, chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and writing down popular recipes of the day. By the advent of the 1900s, cookery publications are greatly in demand due to more people being able to read, leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us TV chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Korean Short Ribs recipe.
