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Flanken Style Short ribs

Get the "large cut"-short ribs sort of like THICK flanken style ribs-slice twice ALMOST through parallel to bone, unroll. You can use "Korean style" flavors OR just salt pepper, garlic AND pine nuts-roll meat back up . Wrap tight in foil, pressure cook till tender.You can also use the pine nuts in Korean style..

Nov 03, 2012
ribber1 in Home Cooking

Flanken Style Short ribs

Your recipe for Korean ribs looks good but i have suggestions: soy sauce-use Kikkoman, sesame oil- use Kadoya; Variations-use a bit of Sake, try a little ketchup, try a little "gochu jahm" (Korean hot bean paste). you will also find smushing a large peeled KIWI will help tenderize; be careful- use only 1 large kiwi per 5 pound ribs as too much kiwi can make them mushy. Marinated ribs can be frozen before cooking. Brand names of some items can alter taste-we have tried, found Kikkoman soy sauce and Kadoya sesame oil the best in our "tests". MY source?? Wife is "pure Korean" from Korea. Didn't see you mention sesame seeds-toasted and smashed, maybe 1/4-1/3 cup per 5 pounds meat. Green onions-slice thinly lengthwise then cut at an angle across.

Nov 03, 2012
ribber1 in Home Cooking