Kalbi! Korean Beef Short ribs Sous Vide!
This is a house favorite. Fairly simple to make, and it always gets decimated.
I started with a package of really nice looking side cut beef short ribs.
I mixed up a marinade of Soy Sauce, Mirin, Rice wine vinegar, Brown sugar, one whole pear skin and seeds removed, a large piece of fresh ginger (skin peeled)m one bunch of green onions, one small while onion, Garlic powder, black pepper, and a couple of cloves.
All of the ingredients for the marinade went through the food processor until there where no pieces larger than about a grain of rice.
I poured the marinade into a vaccum bag over top of the short ribs, after arranging the ribs in a single layer.
After vacuuming, I put the bag with the ribs and marinade into the Sous Vide at 140 degrees for 48 hours.
The final step was to move the short ribs onto a sheet pan lined with foil (that sticky marinade will burn onto the pan like crazy!). I used a stainles cooling rack to allow heat to move all around the ribs to whlp dy them out some and let them get tacky.
I placed the ribs under the air conditioning vent and allowed the cool dry air to dry the surface some while I reduced the reserved marinade with the purge liquid.
I added about a teaspoon of corn starch to the marinade and purge liquid to thicken it slightly and brought it to a low simmer to condense and thicken. Once the sause was really sticky I coated the ribs, then placed them low in the oven under a high broiler until the surface was sticky and crunchy!
Now there is nothing left to do but eat!Tags: Kalbi, Korean Ribs, Ribs, Smoked, Sous Vide