Korean bulgoki
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Soy sauce |
| 1 | cup | Rice wine (such as sake or |
| Shaoxing) | ||
| 1 | teaspoon | Dark sesame oil |
| 2 | smalls | Jalapeno or serrano chiles |
| Thinly sliced | ||
| 1 | teaspoon | Fresh ground black pepper |
| 5 | Green onions (including | |
| Tops) -- thinly sliced | ||
| 1 | tablespoon | Minced garlic |
| Thumb-sized piece of fresh | ||
| Ginger -- peeled and minced | ||
| 4 | pounds | Meaty thick-cut short ribs |
| ¼ | cup | Sesame seeds |
| 2 | tablespoons | Minced cilantro |
| Steamed rice -- for | ||
| Accompaniment | ||
Directions
1. Mix soy sauce, wine, oil, chiles, black pepper, green onions, garlic, and ginger in large roasting pan. Add ribs, turning them several times in liquid. Cover pan with foil or plastic wrap and let ribs marinate 3 hours at room temperature or overnight in the refrigerator, turning several times to coat meat thoroughly.
2. Preheat oven to 375 degrees F. Remove and reserve ribs and pour marinade into bowl. Return ribs to pan, bone side down, leaving some space between them. Bake until tender (40 minutes to 1 hour, depending on thickness), brushing with reserved marinade every 10 minutes.
3. At the final basting, sprinkle ribs with sesame seed. When done, remove from oven, sprinkle with cilantro, and serve immediately with steamed rice.
Recipe By : The California Culinary Academy From: Favorite Fruitcakes By Moira Hodg File