{"id":45,"date":"2007-07-16T18:39:48","date_gmt":"2007-07-17T01:39:48","guid":{"rendered":"http:\/\/dspencer.net\/recipes\/kalbi-korean-short-ribs\/"},"modified":"2009-01-31T20:33:07","modified_gmt":"2009-02-01T03:33:07","slug":"kalbi-korean-short-ribs","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/kalbi-korean-short-ribs\/","title":{"rendered":"Kalbi Korean short ribs"},"content":{"rendered":"
If pressed for time, a 1-hour marinade will provide sufficient flavor, but it will not tenderize the meat as well as a longer marinade. Make sure to buy English-style ribs that have at least 1 inch of meat on top of the bone, avoiding ones that have little meat and large bones. Two pounds of boneless short ribs at least 4 inches long and 1 inch thick can be used instead of bone-in ribs. Alternatively, 2 1\/2 pounds of thinly sliced Korean-style ribs can be used (no butchering is required; see modified instructions in step 5). For a spicier marinade, add 1\/2 teaspoon or more hot red pepper flakes. Serve with steamed rice, kimchi (spicy pickled vegetables), and, if available, a spicy bean paste called gochujang.<\/em> Traditionally, all these ingredients are wrapped in a lettuce leaf and eaten like a taco.<\/p>\n \n INGREDIENTS<\/p>\n \n