Comments on: Korean Cut Short Ribs w/ Ginger-Soy Marinade http://www.whiteonricecouple.com/recipes/korean-cut-short-ribs/ A Food Blog, Photography Blog, Travel and Garden Journal Sun, 14 Mar 2010 03:29:22 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: Don C http://www.whiteonricecouple.com/recipes/korean-cut-short-ribs/#comment-13610 Don C Wed, 09 Sep 2009 05:08:59 +0000 http://whiteonricecouple.com/blog/?p=1255#comment-13610 Tried yours...turned out great. Also highly recommend incorporating garlic, green onions and kochu jang (korean hot paste for some heat or just plain miso for a mild savory flavor) into the marinade. If you want to go even further, try simmering (and subsequently cooling) the marinade with apples, sake and mirin (sweet cooking sake) and other ingredients, before adding the oil and meat. Tried yours…turned out great. Also highly recommend incorporating garlic, green onions and kochu jang (korean hot paste for some heat or just plain miso for a mild savory flavor) into the marinade. If you want to go even further, try simmering (and subsequently cooling) the marinade with apples, sake and mirin (sweet cooking sake) and other ingredients, before adding the oil and meat.

]]> By: Natalie Simon http://www.whiteonricecouple.com/recipes/korean-cut-short-ribs/#comment-11923 Natalie Simon Mon, 20 Jul 2009 23:11:48 +0000 http://whiteonricecouple.com/blog/?p=1255#comment-11923 Place ribs in a zip lock bag and marinate overnight in coke with the addition of ginger, sesame oil, garlic, and scallions. When you are ready to cook, take them out of the bag and dry them off. The acidity in the cola tenderizes the meat and then the sugars in the soda carmelize when grilled or broiled. Yummy! I have some marinating right now! Place ribs in a zip lock bag and marinate overnight in coke with the addition of ginger, sesame oil, garlic, and scallions. When you are ready to cook, take them out of the bag and dry them off. The acidity in the cola tenderizes the meat and then the sugars in the soda carmelize when grilled or broiled. Yummy! I have some marinating right now!

]]> By: Lily http://www.whiteonricecouple.com/recipes/korean-cut-short-ribs/#comment-5028 Lily Tue, 13 Jan 2009 06:35:40 +0000 http://whiteonricecouple.com/blog/?p=1255#comment-5028 I loved short ribs recipe. But whenever I cook short ribs, they turn out rather tough and chewy. Any suggestions on how to make them more tender? I cook mine on an indoor stove-top grill. Many thanks in advance. I loved short ribs recipe. But whenever I cook short ribs, they turn out rather tough and chewy. Any suggestions on how to make them more tender? I cook mine on an indoor stove-top grill.

Many thanks in advance.

]]> By: Lizzie http://www.whiteonricecouple.com/recipes/korean-cut-short-ribs/#comment-5009 Lizzie Sun, 11 Jan 2009 22:31:17 +0000 http://whiteonricecouple.com/blog/?p=1255#comment-5009 Now that looks seriously tasty - I can't get enough of ribs! Now that looks seriously tasty – I can’t get enough of ribs!

]]> By: Bob http://www.whiteonricecouple.com/recipes/korean-cut-short-ribs/#comment-4993 Bob Fri, 09 Jan 2009 17:43:23 +0000 http://whiteonricecouple.com/blog/?p=1255#comment-4993 Why is the 1/3 cup of oil necessary? I have never used grape seed oil, will canola work? Thanks <em>(Now that you mention it, you could easily reduce the amount of oil. However, we wouldn't recommend to omit it all together because the oil will act as an emulsifier for the marinade, allowing to penetrate deeper into the meat. Because the excessive oil gets left in the marinade bag, we didn't fret over the amount of oil. As far as types of oil, grape seed oil has a very high flash point (making it great for broiling) and a very clean flavor, but it can be easily replaced with your preferred oil. Since every oil has distinct flavor characteristics, canola is a good substitution choice because it also has a clean flavor. ) -WORC</em> Why is the 1/3 cup of oil necessary? I have never used grape seed oil, will canola work?

Thanks

(Now that you mention it, you could easily reduce the amount of oil. However, we wouldn’t recommend to omit it all together because the oil will act as an emulsifier for the marinade, allowing to penetrate deeper into the meat. Because the excessive oil gets left in the marinade bag, we didn’t fret over the amount of oil. As far as types of oil, grape seed oil has a very high flash point (making it great for broiling) and a very clean flavor, but it can be easily replaced with your preferred oil. Since every oil has distinct flavor characteristics, canola is a good substitution choice because it also has a clean flavor. ) -WORC

]]> By: Kevin http://www.whiteonricecouple.com/recipes/korean-cut-short-ribs/#comment-4670 Kevin Sun, 28 Dec 2008 19:25:51 +0000 http://whiteonricecouple.com/blog/?p=1255#comment-4670 Those short ribs look really tasty! Those short ribs look really tasty!

]]> By: Lori Lynn http://www.whiteonricecouple.com/recipes/korean-cut-short-ribs/#comment-4658 Lori Lynn Sun, 28 Dec 2008 02:02:29 +0000 http://whiteonricecouple.com/blog/?p=1255#comment-4658 I bought short ribs yesterday, will be cooking them tomorrow. I was thinking of Rick Bayless' Short Ribs with Poblanos, I think Mexican style will hit the spot after the traditional holiday meals of prime rib and mashed potatoes... Your ribs look fabulous, I have overcooked the Korean-cut ones myself. Definitely a shame. Happy holidays again. LL I bought short ribs yesterday, will be cooking them tomorrow. I was thinking of Rick Bayless’ Short Ribs with Poblanos, I think Mexican style will hit the spot after the traditional holiday meals of prime rib and mashed potatoes… Your ribs look fabulous, I have overcooked the Korean-cut ones myself. Definitely a shame. Happy holidays again.
LL

]]> By: Charles http://www.whiteonricecouple.com/recipes/korean-cut-short-ribs/#comment-4632 Charles Wed, 24 Dec 2008 08:04:59 +0000 http://whiteonricecouple.com/blog/?p=1255#comment-4632 Your food pictures look amazing! I’d love to know how your setup is when picturing your food. Charles http://pampanguenacafe.wordpress.com Your food pictures look amazing! I’d love to know how your setup is when picturing your food.

Charles
http://pampanguenacafe.wordpress.com

]]> By: Veron http://www.whiteonricecouple.com/recipes/korean-cut-short-ribs/#comment-4631 Veron Tue, 23 Dec 2008 13:35:52 +0000 http://whiteonricecouple.com/blog/?p=1255#comment-4631 You have me drooling at 8:35 am in the morning. I am heading straight to the Asian store after this. Have a great Holiday !!! You have me drooling at 8:35 am in the morning. I am heading straight to the Asian store after this. Have a great Holiday !!!

]]> By: noobcook http://www.whiteonricecouple.com/recipes/korean-cut-short-ribs/#comment-4630 noobcook Tue, 23 Dec 2008 06:17:44 +0000 http://whiteonricecouple.com/blog/?p=1255#comment-4630 I'm salivating! :)~ Happy Holidays, Todd & Diane (and the doggies) ^o^ I’m salivating! :) ~ Happy Holidays, Todd & Diane (and the doggies) ^o^

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