Saturday, July 7, 2012

Casual Dinner In With Kindle

I've been largely too busy/traveling hectically the last month or so and have therefore not been cooking beyond the basics and certainly not trying any new recipes.  I finally had a couple of weeks of being solidly at home though and took the opportunity of 4th of July to take myself to Fubonn to replenish my Asian groceries.  While there I picked up some Korean ribs and one google search and several hours later, I had something very delicious on my hands.  I also made a batch of kimchi and I have to say there is not much better than Korean ribs with rice and kimchi.  The recipe came from allrecipes - I don't have a grill so I sealed up the ribs in foil and just roasted in my toaster oven for 45 minutes at around 425F.  Several commenters also say slow-cooking turns out delicious meats so I might have to give that a try next time.  And the book on my Kindle is World War Z: An Oral History of the Zombie War.  I highly recommend!

Korean BBQ Short Ribs (adapted from allrecipes)

3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar (I used some champagne vinegar I had in my cupboard)
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved.

As one commenter noted, it helps to wash and drain the ribs first to get rid of bone chunks.  After that, submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better (I used a glass Pyrex baking pan and that worked nicely).

Preheat an outdoor grill for medium-high heat.  Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side. (As mentioned above, I cooked in toaster oven, sealed in foil about 45 minutes at 425F).

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