Dazza Posted May 25, 2023 Share Posted May 25, 2023 Hi, I have some Flanken /cross cut beef ribs and was wondering if low and slow is the way here rather the direct heat or if direct is better? Most on line videos seem to go direct whereas when I bought them i assumed low and slow would be better? Thanks Quote Link to comment Share on other sites More sharing options...
hoogl Posted May 28, 2023 Share Posted May 28, 2023 Is that the style that they use in Korea? I think you use the vinegar/soy to help start the tenderisation process and due to the thin cut a faster direct heat is preferred as the marinade will penetrate easier and "deeper" due to the small slices. I remember doing a dish in a Chinese cooking class a couple years ago at a college and we had a marinade that essentially "cured" the beef so a quick fry was all that was needed for taste. I'd say try doing it hot and fast this time and if not to taste it's a good excuse to buy more 😁 1 Quote Link to comment Share on other sites More sharing options...
Dazza Posted May 29, 2023 Author Share Posted May 29, 2023 Thanks. Not sure if it’s korean but I hadn’t seen it much before so I bought them to try. I sort of went with a mix of direct and then smoked for about half hour. They came out very mixed- perfectly pink but some were extremely chewy and some quite tender! Tasted pretty good though. Quote Link to comment Share on other sites More sharing options...
negolien Posted May 29, 2023 Share Posted May 29, 2023 (edited) Yeah they tend to be fast here's one recipe https://cooking.nytimes.com/recipes/1014547-galbi-korean-style-short-ribs Edited May 29, 2023 by negolien Quote Link to comment Share on other sites More sharing options...
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