1 cup soy sauce, (not heavy or di
1/3 cup brown sugar
5 cup garlic, minced or crushed
3 tbsp vegetable oil, or sesame o
Directions
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. If you've never
tried them, watch for Korean rest. in your area and
try em.You'll like them. Jim Quon, SF FROM: JAMES
QUON (BGKP90A)
Servings: 1 servings
Korean Short Ribs***Bgkp90a Recipe brought to you by Recipe Ideas
Categories: Hawaiian; Korean; Meat
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into the far past, in truth as far as ancient Egypt, and maybe further still. However, in the main part, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Moving on, we have two interesting cookery books which date from the 14th Century - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books have no connection with the spicy food that appears on menues today, but rather recipes for the types of meals on the tables of the rich people of that period. During the next few hundred years, the upper-class families of Europe tried to lay on the most exotic meals, and because of this the best cooks and their recipes became highly prized. Nevertheless, it was during the 19th century the formal cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and recording recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brings us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Korean Short Ribs___Bgkp90a recipe.
