Kalbi or Galbi - AKA Korean Flanken Short Ribs on the Weber Kettle
ฝัง
- เผยแพร่เมื่อ 23 ก.ย. 2024
- Welcome to the Mothership! Today we are grilling up Korean Short Ribs. Also known as Galbi or Kalbi, these finger foods come from a lateral cut of short ribs - Flanken. We are going to marinade these up in a homemade brine, and then reverse searing them on my weber kettle master touch. I have some audio issues towards the beginning of this cook, so my apologies in advance. This is a really good "quick" cook guys, and I cant wait to make these again. Sound good? lets gets get started...
Ingredients:
~4.5 lb Flanken Cut Beef Short Ribs
1/2 to 3/4 Fuji Apple
1 Cup Soy Sauce
3/4 Cup Brown Sugar
1/4 Cup Mirin
4 Garlic Cloves
2 Tbsp Sesame Oil
1/2 Cup Water
1/2 Tsp Black Pepper
Serve with Green Onions and Sesame Seeds
Charcoal Used:
Jealous Devil Lump Charcoal - amzn.to/3Th7PC9
Smoker Used:
Weber Master Touch - Slate Blue - amzn.to/49oqPWg
SNS Slow and Sear - amzn.to/49PaIRE
SNS Easy Spin Grate - amzn.to/3wYuLP9
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yum
Who hasnt forgotten to turn on or plug in their microphone. Wife heard you talking about using fuji apples instead of pears she loved the idea. Keep these delicious cooks coming
It worked out pretty solidly. I couldnt find the pears anywhere but a quick google told me fuji would work pretty well as a substitute
The Asian pears are common now, but I used to be able to get their larger cousin the Japanese pear. For some odd reason, those have become difficult to find.
My mouth was watering just watching you make that marinade Ben 😊😮 these look spectacular 😋 😊 thank you so much for sharing this wonderful recipe 😊 😀
❤Annie
My pleasure 😊
Delicious meaty ribs bro! They looked like they were packing the flavor, very nicely done!
Thanks, these flanken ribs are super good. Highly recommend
I often use what in Canada is called the Beef Rib finger meat. Beef finger meat is very alluring because of its rich fat content. But what is it? Beef Finger meat is the meat that exists between the bones of beef ribs. This fatty, juicy meat is typically cut away from the bones from the section of the ribs where there is not much meat on top of the bones. So think halfway between the short plate ribs and the ribeye. I also puree the marinate to ensure the marinade is consistent throughout. I also add a pinch of Korean gochujang for aa bit of heat.
Sounds fantastic! I would absolutely buy that cut if I found it!
@@UFOBBQ It's common in grocery stores during BBQ season but if you see grab it since people like me grab 5 packs at a time and the butcher tells us when he is planning on cutting it and putting it out in the morning. We line up at the door just waiting for the tub to come from the cutting room. You can get it from other animals like buffalo for a stronger more gamy flavour. BNear finger meat is wonderful when you can get it.,