zakruti.com » Dish recipes » Adam Ragusea

Korean-style short ribs pan seared/braised method

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Rating: 4; Vote: 2

Korean-style short ribs pan seared/braised method Recipe, serves 4-6 people 3-5 lb (1. 4-2. 3 kg) beef short ribs, either flanken cut or English cut 1 pear, ideally an Asian variety 1 bunch of scallions a few garlic cloves a thumb of ginger soy sauce rice vinegar sugar (any kind) sesame oil toasted sesame seeds for garnish a couple bunches of any dark, leafy green, washed and roughly chopped (optional side) rice for side If using English-cut short ribs, butterfly them per the video. If using flanken cut, consider washing them in a bowl of water to get off any bone fragments. Peel the garlic and the ginger. Peel and core the pear. Cut the white parts off the scallions and reserve the green parts for garnish later. Either grate all of the above, or put it in a food processor, along with about 1/2 cup (120 ml) soy sauce and a couple tablespoons each of sugar and vinegar. When everything is combined and smooth, taste it. It should taste good, but too sweet/salty/acidic. Consider adding more sugar, vinegar, soy sauce, etc, and put in a few drops of sesame oil to taste (it can go bitter if it gets too much abuse in the food processor, hence adding it toward the end. Combine the marinade with the meat in a sealable container, along with just enough water to help the marinade coat and cover everything. Refrigerate overnight. Remove the meat from the marinade and scrape off as much from the surface as you can. Place the meat in a single layer in your widest pan. (You may need to cook in two batches, or use two pans) Pour in enough water to come halfway up the meat, then turn the heat on high. Flip the meat once or twice as the water boils out. As soon as most of the water is gone, you'll notice things starting to brown rapidly. Turn the heat way down and don't let anything burn. Flip the meat frequently and let it gently brown on all sides before taking it out to rest. If making the greens, put as many of them in the pan as you can fit. They'll wilt quickly, so you'll be able to get in more as they shrink. Pour in some of the leftover marinade. Cook, stirring constantly, until they're just soft. Slice up the ribs, serve them with rice and greens, garnish them with sesame seeds and the thinly sliced scallion tops
Date: 2020-08-20

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Comments and reviews: 10

Gracielita
I know it may sound a little lame, but could you do a video on how to properly wash/dry lettuces, especially for salad and how to store them in the fridge too. Been stuck at home since pandemic, and all my salads taste a little soggy / a little wilted even though I hand wash and dry on paper towels. Please help.
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Lieutenant
Hey Adam, I noticed you increased the acidity of the galbi, because traditional recipes did not have enough. It s normal to eat galbi with various pickled vegetables, like kimchi, that contain plenty of acidity to go along with the sweetness and gelatin that galbi has a lot of.
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seriousgamer64
I know you had Misen knives as a sponsor on a recent video, but you continue to use your Calphalon Katana knife in all your vids. Did they not send you a knife, or if they did, what about your old knife do you prefer/why use that over new steel?
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SocksHD
I'm a bit uncertain about how it's quicker to cook the thicker shorter cuts, yes, you may have to cook twice as much but because it is so thin, you could surely just sear them on both sides and they'd be cooked through, which is faster to cook.
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Le
As an Asian, I am quite familiar with this kind of cooking, so I think you should boil the meat first, and then do the marinade. By doing so, you wont be worried about burning the outer layer, plus, hot meat after boiling can absorb marinade better.
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Christopher
I think my favorite thing about this video is your excessive use of Publix, and as someone from Florida, it's so easy to find literally EXACTLY what I need to recreate your recipes, down to the exact, pinpoint products.
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Brandley
The thing that sucks the most about being quarantined in the boondocks(y'know aside from the rona) is there's no korean delivery within 100 km radius. I've already made kimchi, might as well go all the way
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Connor
From the thumbnail I thought Adam made some kkaennip to go with the kalbi. That would ve blown my mind. Adam, you are the people s champ. No cooking show is as realistic for the home chef as yours is.
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Matt
It cannot be stressed enough how important the toasted sesame oil is. That really is the star umami bomb. Not regular sesame oil either. Must be toasted. It s a staple for any Asian dish really.
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outlaw99775
Interesting, we always have the super thin cut short ribs in the grocery stores here in Anchorage, AK. However you cook them they have such great taste and are usually quite cheap.
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