Galbi Fire From Korea

Mid winter is usually the coldest time of the year.The time requires tasty hot meals that are rib sticking and warming.This is gable, Koreanshort lobs.These are great for indoor grilling too and a change from the everyday?Halving is alo a good way of introducing the family to a different meal.They were the subject of yesterday's A City Kitchen Dave Tanis.Mr.Tanis made the pretty simple dish with excellent Basically gable is nothing more than braised short ribs.These are the toughest art of the cow and are usually braised or seared.The Koreans gril them.Most gable are made with flank cuts Koren andKoreanAmericans buy thematic Asiangroceries where the ribs are already cut to the or perfection.Give any cut a cold water bath before marinating to get rid of an the marinade is simple, almost as simple as some American marinades.It is a mixture of soy, garlic and sugar'along with cayenne ,garlic and rice wine.Sone cooks sub in cola or honey for the sugarandmost native cooks recommend adding pureeed fruit also. This he's breakdown the enzymes and any fruit such as pear, kiwi or pineapple will do.They also add flavor as well.Marinate for two to three hours and then gri Led forvonly two or three minutes.Galbi is usually wrapped in raw Ettuce leave and served with a small scoopful of rice. if you want a different Asian meal,then trygalbi.It's a different and easy way to braise short ribs.What a great way to enjoy ribs in an untraditional way.