![]() In Korea, galbi meat from rib bones 4, 5, and 6 are considered the most delicious. thick and wide bones or small and circular bones. How to select short ribs - When I select galbi meat I look for bones that are flat and long oval shaped vs.The best approach is to slice them in half to achieve about 1/4 inch thickness, and then tenderize the meat with the back of the knife or a meat tenderizer. I find them a bit too thick to use as-is. Boneless short rib tip - Costco has boneless short ribs.Another favorite application of this sauce is to drizzle over simple egg fried rice. I recommend warming up the sauce a bit and then brushing it on in the last few minutes of cooking or on the finished product for enhanced flavor. Do not brush it on before cooking the vegetables or protein, because it will burn. So I save the thickened sauce in a jar in the fridge and brush it on when I make grilled vegetables, tofu, or chicken. I find that galbi doesn't need extra sauce on it, because it has been marinated. The reason for boiling is to remove any bacteria and straining is to remove any chunky bits to create a thick luscious sauce. Save the marinade - The remaining marinade can be strained and boiled to create sauce to be brushed on the galbi or for a different use afterwards.The marinade can also cause the meat to become mushy if left too long. Because the short ribs contain bones, the blood from the bones can be released into the marinade and can change the flavor. Just make sure not to marinate the meat over a day. Scale it up - This recipe can be doubled or tripled for large parties.
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