Korean Tonight: Make This Daeji Kalbi
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Korean-food aficionado and former Food Republic editor Matt Rodbard has partnered with NYC chef Deuki Hong to release the best Korean cookbook you'll find this side of the Hangang (that's a river in Seoul). Dive into America's famed Koreatowns with these two experts and find yourself in the kitchen with a hot wok, a lot of sesame oil and plenty of kimchi.
Growing up as huge fans of American-style barbecue, Matt and Deuki have rarely found a pork spare rib they didn't want to take home to mother. But unlike the typical pitmaster style — where smoke is applied in concert with indirect heat — Korean-style ribs are all about the marinade, soaking the meaty ribs in a gorgeous fruit-based sauce. This marinade, which Deuki has been making for backyard barbecues for years, needs to work its magic for at least 4 hours, but ideally, plan ahead and just let it sit in the fridge overnight. Trust us when we say there is no better party favor than bringing over a couple freezer bags stuffed with gochujang-and-soy-marinated ribs. Throw them on the grill. and the scent of Koreatown will perfume your gathering.
- 1/2 Asian pear
- 1 Gala or Fuji apple
- 1/2 white onion
- 1 cup gochujang
- 1 tablespoon black pepper
- 2 tablespoons mirin
- 1/4 cup soy sauce
- 1/4 cup Korean rice or corn syrup
- 4 garlic cloves
- 1/4 cup finely ground gochugaru
- 2 tablespoons sugar
- 2 full racks baby back ribs (5 to 7 pounds total)
- sesame seeds
- Combine all ingredients except ribs and sesame seeds in a food processor or blender and process until smooth. It’s best to prepare this marinade a day ahead and allow it to refrigerate, overnight, to allow the flavors to mingle.
- Slice through the rib racks, separating the individual ribs. Combine them with the marinade in a large zip-top bag or bowl and massage for 30 seconds, until the ribs are fully coated. Allow them to marinate in the refrigerator for a minimum of 4 hours and up to 24 hours.
- TO GRILL: Heat a charcoal or gas grill on medium; placing your hand 6 inches from the grate, you should be able to withstand the heat for just about 5 seconds. Remove the meat from the marinade, shaking off any excess. Grill the ribs until well-browned and cooked through, about 15 to 20 minutes, flipping frequently. TO ROAST: Alternatively, preheat your oven to 350°F. Pat the ribs dry and place on a baking tray set on the top rack. Roast for 45 minutes, until the meat is tender and cooked through.
- Remove the meat from grill or oven and allow the meat to rest for 5 minutes. Garnish with sesame seeds.