Wednesday, December 8, 2010

Korean Short Ribs

Here is another delicious appetizer from Chef Avram Wiseman. Bulgalbi, or Korean barbequed short ribs, are easily made by roasting in the oven, even in the dead of winter. These flavorful savory ribs are a sure winner and perfect for eating both winter and summer.


4 Lbs. beef short ribs
½ cup soy sauce
½ cup water
4 Tablespoons finely chopped scallion
2 Tablespoons finely chopped garlic
1 teaspoon grated ginger root
1 tablespoon sugar
½ teaspoon ground black pepper
½ tablespoon garlic chili paste
2 tablespoons toasted, crushed sesame seeds


Cut the beef short ribs into 1 ½ inch cubes. Wash and drain well. Pat dry. Score the beef along the bottom of the bone as to allow marinade to penetrate.
Mix all ingredients in a large bowl and allow to marinade at least 4 hours.

Oven roast the Bulgalbi in a moderate oven 325* for 1 and ½ hours. Turn the ribs frequently. Then, pour the remaining marinade over the ribs and continue roasting another 20 minutes.

Place on serving platter and sprinkle with toasted sesame seeds before serving. Yields 8 to 10 appetizer portions.

No comments:

Post a Comment