Module assignment
Part B3
Food dish:
Kalbi, the Korean barbeque short rib.
(Robert Owings)
(Chilean food network)
Description of the dish:
Kalbi is a Korean meat dish made from beef short ribs. The ribs are marinated in a sauce made from Korean pear juice, rice wine, soy sauce, garlic, sesame seed oil and sugar.
The meat itself is cut in the L.A. rib style, which is a rack of ribs cut in thin slices across the bones. This makes eating kalbi easier with chopsticks or with fingers. Kalbi is usually available in most Korean restaurants but it is generally served in venues that specialize in kalbi and the meat is cooked on an in-table BBQ.
The Almaviva flavors of blackberry juice and clove end on a plush, mouthwatering finish; which is perfect
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Leave it like this at room temperature for 10 minutes while preparing the marinade.
In a bowl, whisk together the remaining ingredients. Transfer the beef pieces into a large sealable freezer bag. Add the marinade, press out excess air from bags, and seal the bag. Turn the bag over several times to ensure that the beef is evenly coated with the marinade. Place the bag in the fridge for at least 4 hours but preferably overnight.
Heat the gas plate or barbeque grill to medium-hot, depending on how you want to prepare the meat. Drain the excess marinade off beef. Grill the short ribs, turning it once on each side; to your desired preference of how you want your ribs cooked, about 3 to 4 minutes per side. Garnish the meat with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
The key to a good marinade for kalbi ribs is a balance of flavors, both sweet and savory. Traditionally, honey or sugar are used for sweetening the marinade. Another important ingredient is your wine or a sweet citrus drink, not only is this used to add the sweetness to the dish with the sugar but it tenderizes the
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