|
my old roomies were korean. their mom was (is) the best korean cook. she told me, true Kalbi is done with the rib section..the ribs are cut length-wise in about 3" sections. then using a thin knife, you "unroll" the meat off the bone. you essential butterfly it thin..so it looks like the last section of toilet paper roll, with the bone being the carboard tube. i watched her once. it was amazing. her marinate is fistfull of this, fistfull of that..i never got her to toss a handfull of ingredents into a measure cup so i could not down volumes..
those flankens look GREAT..i have used them once..i braised them and then finished them on the grill with a BBQ sauce. it was like a big ass beef rib steak.
__________________
poof! gone
|