|
2
kg
1/2 cup
1/2 cup
4 tablespoons
2 teaspoons
1 teaspoon
1 tablespoon
1/2 teaspoon
2 tablespoons |
Beef short ribs
Soy sauce
Water
Finely chopped spring onions
Finely grated garlic
Finely grated fresh ginger
Sugar
Ground black pepper
Toasted, crushed sesame seeds |
Method :
-
Ask the
butcher to saw through the bones to make cubes of about 5 cm size.
-
Hold pieces
on board, bone downwards, and with a sharp knife cut halfway through
meat in small dice to let marinade penetrate.
-
Combine the
remaining ingredients in a large bowl, add the short ribs and mix well.
-
Cover and
chill overnight, or at least 4 hours.
-
Prepare domed
grill or hibachi well ahead of cooking time so coals have an hour or
more to achieve the steady glow necessary for successful cooking.
-
Put meat on
grill with bone side downwards and cook until brown.
-
Turn and cook
other side until well done.
-
Turn pieces
frequently, so that all sides are grilled brown and crisp.
-
The short
ribs are intended to be picked up with the fingers for eating.
Note :
Bulgalbi can also be cooked under a preheated griller or oven-roasted.
Short ribs should be in one layer in roasting pan. Roast in moderately
hot oven for 1 hour, turning pieces over halfway through cooking.
|
