How To Cut Korean Ribs

How To Cut Korean Ribs

Thick cut short ribs braised or simmered 2-3 hours in a liquid with vegetables is simply delicious. In most grocery stores thick cut short ribs is what you will typically find.

But if you're wanting to grill short ribs, thick ribs will be chewy, thin sliced ribs cut 1/4-1/2 inch in thickness work best when grilling. A popular dish in Korea called kalbi (galbi) and recipes that call for Chinese ribs also use thin sliced short ribs.

Finding thin sliced ribs in your local grocery store can be difficult, if the store has a on-sight butcher you can ask for thin sliced ribs, but this may not be possible. Your only option may be is to cut them yourself at home.

How To Cut Korean Ribs

Korean cooks have learned how to make short ribs tender by cutting the meat into thin slices across the bones or making an accordion cut parallel to the rib bone.

1. If the ribs you have purchased are flanken-style(see photo) cut or prepare the ribs English-style. English-style are cut between the bones giving them a rectangle shape and usually have about an inch of meat above the bone.

2. Make an accordion cut on the short ribs(see photo), start nearest the bone on one short rib and make a 1/4 inch slice parallel to the bone and about 1/4 inch from the bottom of the meat. Leave the bone attached similar to a hinge.

3. Turn the rib over and make a 1/4 inch thick cut in the meat, again stopping about 1/4 inch from the bottom edge.

4. Turn the rib over and make another similar cut. Continue turning the rib making 1/4 inch thick cuts that end 1/4 inch from the bottom of the meat until you reach the last 1/4 inch piece of meat.

5. When you unfold the meat, you should have a strip of meat 7-8 inches long. Repeat with the rest of the short ribs.

Grilling Tips

Always use an instant-read thermometer to check the doneness of a steak. Stick the thermometer through the side of the grilled steak deep into the meat but not touching the bone or fat.

For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.

Always let your steak rest for 5 minutes before cutting, to redistribute and retain more juices. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

To avoid flare ups, trim steaks closely, leave only thin layer of fat to preserve juiciness. Keep a spray bottle handy for flare ups.

Turn with tongs or spatula, piercing causes loss of flavorful juices.

Thin cut steaks can be cooked at a higher temperature.

To avoid burning, do not add bbq sauce until the last few minutes.

If using a gas grill, cook with lid down for best flavor, for more even cooking and energy efficiency. Keep lid open when grilling with charcoal.

Before heating the grill, brush the grill with vegetable oil to prevent sticking.

Never place cooked food on the same plate that held raw meats.

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