Hi!

Just wanted you to know that I used your Korean-style marinade on my
boneless chuck ribs. They turned out fabulous!!!

Thank you for sharing the recipe.

Kris

Kris wrote:
> Hi!
>
> Just wanted you to know that I used your Korean-style marinade on my
> boneless chuck ribs. They turned out fabulous!!!
>
> Thank you for sharing the recipe.
>
> Kris

Heyyyyyyyyy.. I wanna see this marinade!!

On Mon, 25 May 2009 16:44:10 -0700 (PDT), Kris wrote:

> Hi!
>
> Just wanted you to know that I used your Korean-style marinade on my
> boneless chuck ribs. They turned out fabulous!!!

Korean-STYLE? I want real Korean, not some pseudo-pan-korean
marinade!

-sw

Goomba wrote:
>
> Kris wrote:
> > Hi!
> >
> > Just wanted you to know that I used your Korean-style marinade on my
> > boneless chuck ribs. They turned out fabulous!!!
> >
> > Thank you for sharing the recipe.
> >
> > Kris
>
> Heyyyyyyyyy.. I wanna see this marinade!!

I ditto Goomba!!! Please provide, or re-quote, the recipe ;D

Sky, ever the carnivore!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky wrote:
> Goomba wrote:
>>
>> Kris wrote:
>>> Hi!
>>>
>>> Just wanted you to know that I used your Korean-style marinade on my
>>> boneless chuck ribs. They turned out fabulous!!!
>>>
>>> Thank you for sharing the recipe.
>>>
>>> Kris
>>
>> Heyyyyyyyyy.. I wanna see this marinade!!
>
> I ditto Goomba!!! Please provide, or re-quote, the recipe ;D
>
> Sky, ever the carnivore!

I think she's referring to the Yoon Family Kalbi.

nancy

On May 25, 8:59*pm, Sqwertz > wrote:
> On Mon, 25 May 2009 16:44:10 -0700 (PDT), Kris wrote:
> > Hi!
>
> > Just wanted you to know that I used your Korean-style marinade on my
> > boneless chuck ribs. They turned out fabulous!!!
>
> Korean-STYLE? *I want real Korean, not some pseudo-pan-korean
> marinade!
>
> -sw

Then don't bother looking.

Kris

On May 25, 8:47*pm, Goomba > wrote:
> Kris wrote:
> > Hi!
>
> > Just wanted you to know that I used your Korean-style marinade on my
> > boneless chuck ribs. They turned out fabulous!!!
>
> > Thank you for sharing the recipe.
>
> > Kris
>
> Heyyyyyyyyy.. I wanna see this marinade!!

Ask and you shall receive:

YOON FAMILY KALBI


1 1/2 cups lite soy sauce


1/4 cup white sugar


1/4 cup sesame oil


3 tablespoons vegetable oil


8-10 cloves of fresh garlic, crushed


6 large green onions, chopped roughly


4 pounds Korean-style short ribs *


Toasted sesame seeds


Combine the soy sauce, sugar, sesame oil and corn oil in a large
mixing
bowl. Add garlic and green onion and stir together. Put short ribs
into
large sealable freezer bag (you may need two). Pour marinade into bag
and
turn bag over several times to ensure all meat pieces are covered.
Refrigerate for at least four hours, but preferably overnight. Turn
bag at
least once in the middle of the marinating process.


Heat grill to medium-high heat before adding the meat. Drain excess
marinade off short ribs and grill them until medium, about 6-8
minutes.
Sprinkle with toasted sesame seeds and chopped green onions. Serves
6.


* NOTE ON RIBS: Korean-style short ribs can be found at most Asian
markets.
The cut is called "flanken," a strange word that refers to a strip of
beef
cut across the bone from the chuck end of the short ribs. Most short
rib
recipes call for individual bones cut into thick pieces. Kalbi is
unusual
in that it calls for 3 ribs, cut lengthwise across the bones, so that
you
end up with a strip of meat about 8-10 inches long that has 3, 1/2-
inch rib
bones lining the top.


Enjoy,
Kris

Nancy Young wrote:
>
> Sky wrote:
> > Goomba wrote:
> >>
> >> Kris wrote:
> >>> Hi!
> >>>
> >>> Just wanted you to know that I used your Korean-style marinade on my
> >>> boneless chuck ribs. They turned out fabulous!!!
> >>>
> >>> Thank you for sharing the recipe.
> >>>
> >>> Kris
> >>
> >> Heyyyyyyyyy.. I wanna see this marinade!!
> >
> > I ditto Goomba!!! Please provide, or re-quote, the recipe ;D
> >
> > Sky, ever the carnivore!
>
> I think she's referring to the Yoon Family Kalbi.
>
> nancy

I sort of wondered if it was Kalbi-related Thanks.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Kris wrote:
>
> On May 25, 8:47 pm, Goomba > wrote:
> > Kris wrote:
> > > Hi!
> >
> > > Just wanted you to know that I used your Korean-style marinade on my
> > > boneless chuck ribs. They turned out fabulous!!!
> >
> > > Thank you for sharing the recipe.
> >
> > > Kris
> >
> > Heyyyyyyyyy.. I wanna see this marinade!!
>
> Ask and you shall receive:
>
> YOON FAMILY KALBI
>
> 1 1/2 cups lite soy sauce
>
> 1/4 cup white sugar
>
> 1/4 cup sesame oil
>
> 3 tablespoons vegetable oil
>
> 8-10 cloves of fresh garlic, crushed
>
> 6 large green onions, chopped roughly
>
> 4 pounds Korean-style short ribs *
>
> Toasted sesame seeds
>
> Combine the soy sauce, sugar, sesame oil and corn oil in a large
> mixing
> bowl. Add garlic and green onion and stir together. Put short ribs
> into
> large sealable freezer bag (you may need two). Pour marinade into bag
> and
> turn bag over several times to ensure all meat pieces are covered.
> Refrigerate for at least four hours, but preferably overnight. Turn
> bag at
> least once in the middle of the marinating process.
>
> Heat grill to medium-high heat before adding the meat. Drain excess
> marinade off short ribs and grill them until medium, about 6-8
> minutes.
> Sprinkle with toasted sesame seeds and chopped green onions. Serves
> 6.
>
> * NOTE ON RIBS: Korean-style short ribs can be found at most Asian
> markets.
> The cut is called "flanken," a strange word that refers to a strip of
> beef
> cut across the bone from the chuck end of the short ribs. Most short
> rib
> recipes call for individual bones cut into thick pieces. Kalbi is
> unusual
> in that it calls for 3 ribs, cut lengthwise across the bones, so that
> you
> end up with a strip of meat about 8-10 inches long that has 3, 1/2-
> inch rib
> bones lining the top.
>
> Enjoy,
> Kris

This is very close to the Kalbi recipe that was in the March 2009 Saveur
magazine. Thanks for sharing (again)

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Mon, 25 May 2009 18:28:54 -0700 (PDT), Kris wrote:

> On May 25, 8:59*pm, Sqwertz > wrote:
>> On Mon, 25 May 2009 16:44:10 -0700 (PDT), Kris wrote:
>>> Hi!
>>
>>> Just wanted you to know that I used your Korean-style marinade on my
>>> boneless chuck ribs. They turned out fabulous!!!
>>
>> Korean-STYLE? *I want real Korean, not some pseudo-pan-korean
>> marinade!
>
> Then don't bother looking.

ta-DAH.... dump.

I use sesame oil, palm sugar, kecap manis, sherry, pepper, and
grated ginger + garlic. Plus a little water.

Is it Korean? Beats the shit out of me. But once grilled, it
tastes like the bulgogi marinade I've had in restaurants.

-sw

Sqwertz wrote:

> I use sesame oil, palm sugar, kecap manis, sherry, pepper, and
> grated ginger + garlic. Plus a little water.

My Korean in-law uses a cup each of soy sauce, sugar, and water, and
then some garlic. It's wonderful.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Sqwertz wrote:
> On Mon, 25 May 2009 18:28:54 -0700 (PDT), Kris wrote:
>
>> On May 25, 8:59 pm, Sqwertz > wrote:
>>> On Mon, 25 May 2009 16:44:10 -0700 (PDT), Kris wrote:
>>>> Hi!
>>>> Just wanted you to know that I used your Korean-style marinade on my
>>>> boneless chuck ribs. They turned out fabulous!!!
>>> Korean-STYLE? I want real Korean, not some pseudo-pan-korean
>>> marinade!
>> Then don't bother looking.
>
> ta-DAH.... dump.
>
> I use sesame oil, palm sugar, kecap manis, sherry, pepper, and
> grated ginger + garlic. Plus a little water.
>
> Is it Korean? Beats the shit out of me. But once grilled, it
> tastes like the bulgogi marinade I've had in restaurants.
>
> -sw

So, you say you want "real Korean" but your own formula isn't Korean?

--
Jean B.

On Mon, 25 May 2009 16:44:10 -0700 (PDT), Kris wrote:

> Hi!
>
> Just wanted you to know that I used your Korean-style marinade on my
> boneless chuck ribs. They turned out fabulous!!!
>
> Thank you for sharing the recipe.
>
> Kris

ah, great. i'll have to try it myself sometime.

your pal,
blake

On Mon, 25 May 2009 20:44:18 -0500, Sky wrote:

> Kris wrote:
>>
>> On May 25, 8:47 pm, Goomba > wrote:
>>> Kris wrote:
>>> > Hi!
>>>
>>> > Just wanted you to know that I used your Korean-style marinade on my
>>> > boneless chuck ribs. They turned out fabulous!!!
>>>
>>> > Thank you for sharing the recipe.
>>>
>>> > Kris
>>>
>>> Heyyyyyyyyy.. I wanna see this marinade!!
>>
>> Ask and you shall receive:
>>
>> YOON FAMILY KALBI
<recipe snipped>
>> Enjoy,
>> Kris
>
> This is very close to the Kalbi recipe that was in the March 2009 Saveur
> magazine. Thanks for sharing (again)
>
> Sky

i gooped it from someplace (maybe here) on 12/08/08, but neglected to note
the attribution (if there was one).

your pal,
blake

Thanks for posting the recipe Kris, and thanks to you too, Blake.

Becca

"blake murphy" schrieb :
> On Mon, 25 May 2009 16:44:10 -0700 (PDT), Kris wrote:
>
>> Hi!
>>
>> Just wanted you to know that I used your Korean-style marinade on my
>> boneless chuck ribs. They turned out fabulous!!!
>>
>> Thank you for sharing the recipe.
>>
>> Kris
>
> ah, great. i'll have to try it myself sometime.
>
Well, that's the safest way.
Wait until you hear from the surviviors ...

Cheers,

Michael Kuettner

On Tue, 26 May 2009 10:41:59 -0500, Becca wrote:

> Thanks for posting the recipe Kris, and thanks to you too, Blake.
>
> Becca

i'm glad someone got some use from it.

your pal,
blake