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Steve2 in LA

Here's two ways; One is for beef, the other for spicy pork but I use them interchangeably.


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Joined: Feb 7, 2006

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Posted to Thread #21903 at 5:32 am on Apr 8, 2012

Dwaeji Galbi/Kalbi (Korean-Style Ribs)
The first one is sweet and savory similar to a beef galbi marinade. The Other one is the traditional spicy pork marinade similar to that used in jeyuk bokkeum. It is slightly sweet with a lot of kick. The secret to tasty Korean pork ribs is to use lots of fresh garlic and ginger. Makes 2 whole slabs (5 -7 lbs) of baby back ribs.

SWEET AND SAVORY
cup SOY SAUCE
l cup WATER
cup RICE WINE (or mirin)
2 Tbsp SESAME OIL
4 Tbsp HONEY
3 Tbsp BROWN SUGAR (preferably dark brown)
3 Tbsp minced GARLIC
2 Tbsp grated GINGER
MEDIUM ONION, grated
MEDIUM SWEET APPLE (Fuji, Gala, or Golden Delicious), grated
tsp BLACK PEPPER

SPICY
l cup KOREAN CHILI PEPPER PASTE (gochujang - adjust to your taste)
3 Tbsp SOY SAUCE
cup RICE WINE (or mirin)
2 Tbsp SESAME OIL
4 Tbsp HONEY
2 Tbsp BROWN SUGAR (preferably dark brown)
3 Tbsp minced GARLIC
2 Tbsp grated GINGER
MEDIUM ONION, grated
MEDIUM SWEET APPLE (Fuji, Gala, or Golden Delicious), grated
tsp black pepper

Mix the ingredients well. Cut each slab of ribs into 2 pieces for easier handling. Rinse and drain. Marinate them for at least six hours (preferably overnight). Turn once during marinating time.

Preheat the oven to 325F. Line a baking sheet with foil. Arrange ribs, meat side down. Cover ribs tightly with foil. Bake 1 hours. (30 more for fall off the bones tenderness). Remove the foil cover.

Finish off the ribs by one of the following two steps: 1) Broil 4-6 minutes on each side, or until the ribs are slightly charred and the sauce is caramelized. Baste sauce while broiling. 2) Grill over coals, 5-8 minutes on each side until slightly charred and the sauce is caramelized. Baste with sauce while grilling.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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