Text 7267, 58 rader
Skriven 2008-05-17 14:53:38 av Janis Kracht (1:261/38)
   Kommentar till text 7216 av Dale Shipp (1:261/1466.0)
Ärende: Re: Miso and Japanese co
================================
Hi Dale!


>> I hope so :)  I love korean food.. I love making korean
>> beef short ribs.. they are soooo good too :)  That's one of
>> my favorites to get at the korean place here in Binghamton.
>> :)

> One of the stops on the Friday before picnic here was at a Korean market
> in the area (really about 10-15 miles from our house).  Some folks had
> lunch at the lunch counter there.  Reports were that it was good.

The korean restaurant in Binghamton moved to a new location recently, with
hopefully a larger dining room than they had previously.  Ron and I haven't had
a chance to stop in there as yet, but we hope to soon.  We'd been to the
original small location many times :)   The food was always excellent there so
we expect the move was for expansion purposes and because of their success -
guess we'll find out :)


> 1 lb Beef-top or sirloin steak
> -(boneless)

That looks like a nice barbecue beef... Here's the recipe I use for the korean
short-ribs I make - not as good as the ones I get at the restaurant haha.. but
they pass (grin) - the recipe says only to marinate the meat for 20 minutes or
the meat will become tough. I thought that was intersting.

====Korean Barbecued SpareRibs====
2-3 lbs. Beef short ribs (spare-ribs)

The marinade: (makes 4 cups keep refrigerated)
    1/2 medium apple
    1 oz. ginger root, thinly sliced
    1 oz. garlic, thinly sliced
    2 cups soy sauce
    1/2 cup mirin
    1/2 cup sake
    1/4 cup water
    6 oz. sugar
    chopped green onions

First off, this recipe uses beef short-ribs (beef spare-ribs).  Separate them
into serving pieces.  Remove the film covering the meat carefully. Remove
excess fat and membrane from the bone side.  With the meaty side down, insert
the knife just under the bone and slice only part-way through, leaving the end
UNCUT so you can open the meat out flat. Then slice the meat into half
thickness, leaving the end uncut and open out flat.  Make a slit along the
center of each bone, to make the meat fall apart easily.  In a large bowl,
place the spareribs and pour over 2 cups of the above marinade.  Rub and turn
with fingers.  Let stand only 15 minutes.  Bake until done in a Preheated 425F
oven, in a baking pan with a rack.

Take care,
Janis

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