Thursday, August 03, 2006

Summer Ribbage, Part Deux: Korean Barbecue

So we live not far from Japantown, and on some nights, as I trudge back up the hill from wherever faroff place I've parked, I catch a whiff of barbecue ribs from the Korean restaurant up the street. Not a huge whiff, just enough to make my head waft in that direction. A few of the odor molecules have attached themselves permanently to my brain.

Ribs. They're on my mind. Here's a pretty straightforward recipe. They're are probably far more authentic recipes out there, but I like the zing of this one, with the rice wine vinegar. It's best if you start it the night before and let them marinate overnight.

Kalbi or Korean Style Barbecue Ribs

1 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine)
3/4 cup dark brown sugar
1/4 cup unseasoned rice vinegar
2 Tbsp toasted sesame oil
1/4 cup minced garlic (about 15 cloves)
2 large green onions, chopped
1-2 Tbsp toasted sesame seeds
5 pounds Korean-style short ribs (beef chuck "flanken," cut 1/3 to 1/2 inch thick across bones; about 20 pieces)

Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare your barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound the ribs on platter; surround with vegetables (Chopped spinach is nice) and serve.

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