the greatest BEEF marinade ever created... (Korean Kalbi)

Подписаться 4,6 млн

Просмотров 759 тыс.

50% 1

Upgrade your kitchen with Misen's amazing cookware and knives! Go to bit.ly/3coxmWi and use code PROHOMECOOKS to get 20% off your first order!
Shop the gear in this video (and more) at ProHomeCooks.com ➡️ prohomecooks.com/
Getting your kitchen gear from Pro Home Cooks supports more content like this. Browse below!
↪️ Pots & Pans; prohomecooks.c...
↪️ Knives; prohomecooks.c...
↪️ Small Appliances; prohomecooks.c...
Find recipes and more at our blog 📝 ➡️ prohomecooks.c...
--
The complete breakdown and recipes for this video
www.prohomecoo...
Another Simple Meat Recipe - • Why Every Cook Should ...
For all the gear I used in this video
www.prohomecoo...
Follow me on instagram @lifebymikeg for behind the scenes action
All music provided royalty free by Epidemic Music

Опубликовано:

29 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 657

@Levithos 3 года назад

FYI if you're looking for the "LA style" cut of ribs and can't find it, you'll have to ask your butcher to do the cut. And if you ask for the "LA style" and they look at you like you're an alien, you can try asking for a flanken cut. Same cut different names.

@LifebyMikeG 3 года назад

@@BiggMo agreed!

@LifebyMikeG 3 года назад

haha, real life experience...

@nonservitium 3 года назад

Exactly. Here in California, every Mexican carniceria will have these in their case. I get em all the time, and never have I heard them referred to as "la style"...

@rand-san2095 3 года назад

I dislike the flanken cut Kalbi. A lot of butchers don't take the time to scrap off the bone dust.

@Levithos 3 года назад

Yeah, I live in an area where you can find Asian products if you know where to look, but for cuts of meat you need to get there early. One day I couldn't find that cut and had found out it was referred to as the LA style cut. I thought I'd go to my butcher and ask for it. The look he gave me told me I was speaking some alien language. So I did a quick search and found it's also the flanken cut. So I asked if he could do that one. He beamed at that and said he could. It's also a good cut for high heat and quick cooking because the protein strands run in a different direction according to my butcher.

@eugeneko 3 года назад

Hey, guy from the video here- I failed to mention something really important: KBBQ is also very special to Korean-Americans and the Korean diaspora in general. The traditions that immigrants bring, keep traditional or adapt to what’s local is all part of the experience. Preciate everyone’s comments and perspectives.

@zeus4485 3 года назад

@@kenichi407 dude you forgot Kpop, Kdrama

@supremeburgersims 3 года назад

@@zeus4485 yeah I mean I would argue the main way Koreans are seen in media is through k pop and kdrama. Honestly people have gotten a lot more aware of korean culture and its great but I'd love to see more korean American stories like minari

@uptown3636 3 года назад

@@kenichi407 I associate Korean culture with mul naengmyeon, in addition to great bbq. A step in the right direction?

@wildberry752 3 года назад

@@supremeburgersims Korean cars are more popular than ever and lets not forget all of the Korean athletes

@6lack5ushi 2 года назад

@@kenichi407 google admiral ye, his story is more American than a BBQ! Hes my hero, and Im African…

@edmontonlivermoore4935 3 года назад

Bro so spot on for timing! I needed this. Been watching you since 2011. Love you and your bro!

@maxpearl 3 года назад

My grocery actually called that cut "Korean Style" short ribs. It was a thicker cut than what you showed. We'll see tomorrow how it works out.

@KaiTiura 2 года назад

Man, your recipes KILL me! Quick question on the pan... I have a couple carbon steel paella pans; could I use one for this? I mean, I don't see why not, they're good with high heat and they distribute heat really well, but I thought I'd ask in case you know something I don't about them. They're big, so they would allow much bigger cooks for crowds without having to portion cooks. TIA!

@ariesone1878 2 года назад

Hello, marinating my LA style Korean short ribs now. Will prepare it tomorrow with a shrimp fried rice and some marinated daikon. I brought some veggie lumpia rolls to go along with my dinner and I can't eat without a simple tossed salad of seedless curmcumber, tomoto and romaine lettuce. I love butter lettuce, but it doesn't last very long. Thank you for sharing your knowledge. I've subcribed and pressed the bell to be notified when you have a new video. I'm seriously thinking of buying that pan. Thank you again. Peace. Oh, I forgot to mention that I go to my local International Store to buy many of the ingredients to cook my dishes from around the world.

@LogansInnerChef 3 года назад

Looks awesome, I'll give this a watch when I get off today. Great work as always!

@csmith532 2 года назад

Toast those sesame seeds, my man! so much better. Galbi is one of my favorites and a signature dish of mine. This ep and the kimchi one made me giggle as it was so much of what I've grown up with and what I make for my family.

@Angelina-vz7kj 2 года назад

We made a delicious sauce but instead of brown sugar, we used dates!!!😍 It just needs a little more dates since their not as sugary. My brother is a date sales men so we incorporate dates in almost everything we cook that calls for sugar. It's healthy and we always have dates. Thanks for recipes 👍😁

@Cremantus 3 года назад

LA-style... quite similar in Germany... it is called Querrippe... cross-rip is a fair translation.

@bigalbbq4597 3 года назад

Sam's usually has the flanken cut short ribs. Grilled on a smoker at 350* for about 30-35 min and they are tender and crispy(in a good way) like brisket burnt ends from the point. Cut between bones and great snack food for football. I eat these more than ribeye, but these are usually $3/# cheaper and I'm tight. lol

@katzsteel Год назад

Looks great and will be trying. The pan is limited though to me. Can’t put it in the oven can you?

@TheYthy 3 месяца назад

explaining how the enzymes tenderize the meat was fucking fire! tyvm

@EMarinoTrumpet 3 года назад

You could also go to a Latin Super Market and ask for asado de tira which is perpendicular cut short rib

@michaelstansfield717 3 месяца назад

Dear shef, I don’t use any alcohol in my cooking, can you let me the substitute for mirin or can I cancel it if the recipe with out effect it?

@johnathonmay2203 3 года назад

Pineapple also does the same protein breakdown of meat

@Nesszors 3 года назад

Papaya also has protein destroying enzymes

@charlesjeffery3998 2 года назад

I absolutely love your channel, I like to subscribe immediately, I just have one question, why did the kiwi, look like a potato when you were cutting it with season it, because it looks white instead of green on the inside, maybe it was just my phone, and I've also heard you know using vinegar, if you don't have vinegar can you substitute it for wine?

@Jboychoy 3 года назад

Hey! Just a shout out to the "LA cut" That is basically the only way I've seen Kalbi served here in Hawai'i!

@thomasstengel7356 2 года назад

The closest Korean BBQ place to me is in Queens about 80 miles away. And, while that's depressing, I would need to throw out all of my current clothes if that weren't the case and I'd need a cardiologist. LOVE Korean food.

@bdmurr2 3 года назад

Pineapple is also a goo alternative to the kiwi.

@neverica 3 года назад

Are you crazy? Pineapple for 12+ hours will make that meat mush.

@andywebb2564 3 года назад

Background music came on during the intro and thought I was watching Spirit of the Law for a hot sec

@GrowingLittleCountryhomestead 2 года назад

Never seen a brown kiwi.

@backyardgrillmaster2910 3 года назад

Homerun!!!

@diasspider 3 года назад

How long you can keep the marinade refrigerated for later?

@MapleBull95 3 года назад

Kiwi Status: Activated

@Snoozler 3 года назад

will this marinate be good for pork as well?

@TS-kx9yw 2 года назад

No Kiwi. Tradition is Asian Pear

@lajeanette33 3 года назад

Why am I allergic to kiwi?! 😭 wait... i love pears! Thx for the video 😊

@kpnitrl38 3 года назад

Why can't I just use a flank steak and skip the 12 hr marinade?

@jps8678 2 года назад

Just use coconut aminos.

@辛卡祖 3 года назад

Honey cant handle high heat.

@TZ208 3 года назад

What? I searched for "Traditional French Palate Cleansers". Not normal, there is something rotten in the reign of algorithms

@GrubKiller1177 3 года назад

I haven’t kept up but what happened to his brother I don’t see him on any of the videos anymore?

@conorsmith4634 2 года назад

Food looks good but stop making the same weird smirk every thumbnail

@Sigognac1988 2 года назад

Press: New York - the capital of the planet, the most progressive city in the world NYC's top blogger: BEEF

@robertekis2450 2 года назад

I've never had Kalbi that wasn't so fatty and filled with connective tissue that it was unpleasant to chew. I lived in Korea for 3 years and never found any that wasn't so filled with silver skin/connective tissue that it was hard to chew. I loved the flavor, but the difficulty in actually chewing that crappy meat ruined it for me. I'll stick with bulgogi. Enjoy watching your videos, dude.

@livesmart9481 3 года назад

My fav!!!

@nyaruko-do2ok 3 месяца назад

Ingredients: 1/4 cup soy sauce,1/4 mirin,,2 tbsp sesame oil,2tbsp honey( or other sweetener) 3green onion,3 cloves garlic,2 knobs ginger,1/2 kiwi(can substitute a pear),pinch or two of salt, 1tbsp sesame seed optional, optional water. Can be used as stir fry sauce. 12 hour or overnight marinade.

@meb3153 2 месяца назад

thanks. wish they added this on the notes!

@BadAccentHD 3 года назад

as a korean-american, its refreshing to see someone who actually knows what they are talking about and has taken the time to do research about korean bbq.

@miavos3610 3 года назад

Although in Korea they prefer pork for korean barbeque. Samgyapsal is THE preferred food.

@beeanoo 3 года назад

@@miavos3610bad idea to generalize. People like both pork and beef traditionally.

@miavos3610 3 года назад

@@beeanoo we're talking about Koreans. I live in Korea.

@jaysmith2526 3 года назад

Agreed. However even if they don't the recipe police can be hard some times. Hating and discouraging them to continue to making different recipes bc it isn't like how their ie. italian mother does it...I have to try this recipe though, looks tasty.

@smjs2000 3 года назад

@@miavos3610 Not necessarily. Most of the times pork preferred because of the economical reason. If you ask samgyupsal vs galbi for the same price, Koreans would pick galbi 9/10

@Poomastafatz 3 года назад

After trying your teriyaki recommendations and getting incredible results…I will DEFINITELY be trying this. I love the practical guides you create for making meals that are a little more exotic, but still use everyday ingredients and simple steps

@MsTravelchanel 3 года назад

The amount of money i spend on treating myself to Kalbi at the smallest of wins. This will save me a fortune

@Hallowsaw 2 года назад

Kalbi, bulgolgi, chicken vindaloo and Korma are easily my favorite foods.

@autumnrain8937 2 года назад

Made this yesterday. Used brown sugar and an Asian pear instead of the honey and kiwi. Marinated it for 24hrs... soooo delicious and extremely tender! I thought it was going tobe too ginger forward and... it is, but it tastes amazing. My partner I think enjoyed it more than me. He told me he caught himself talking to himself about it saying, " so effin good!" Hahaha. Thank you for this amazing recipe.

@zesticide1010 11 месяцев назад

I thought this marinade needed Asian pear, but I've heard of people using Sprite, so.

@ryanturner8577 3 года назад

Made this the other day. Amazing. Korean BBQ is now one of my favorite types of food. Everyone else loved it too.

@WaxyLT 3 года назад

The Kiwi trick actually works with pineapple's bromelain enzyme too. it doesn't impart a lot of pineapple flavor but it does make the meat buttery-tender.

@DogFish-NZ 2 года назад

Great for a sweet and sour pork?

@chosenone102 Год назад

It also just works with onions

@Naiwaqp 11 месяцев назад

Xxx sassss,

@RobertoMikiMD 3 года назад

I really enjoy your channel. The three recipes I have tried have been spot on. The teriyaki reminded my dad of my grandmother’s homemade teriyaki. This recipe for Korean barbecue sauce is also fantastic and a great hit with my kids. Two thumbs up. You should make a video on lomo saltado!

@sjtonic 3 года назад

It's a very simple marinade. Definitely would try it. Quick note: the heat capacity of carbon steel (0.12) is almost the same as the heat capacity of cast iron (0.11). If a carbon steel pan is 40% lighter than the cast iron one, it keeps ~40% less "heat". There is no magic bullet here.

@WanderingMay 3 года назад

It also warps in the middle as you can see from the way the oil stays in the "outer rim" of the pan when he is frying. Dont buy any pan that warps like that.

@StephenJohnson-jb7xe 3 года назад

I dropped my cast iron pan for a stainless steel one with a heavy bottom and have never regretted it. It's easy to season it with salt and oil and it cleans up so easily, as a bonus I polished the inside before I seasoned it and now I can use it as a hand mirror.

@jmlinden7 3 года назад

Yup, Carbon steel is basically just a lightweight version of cast iron, lighter weight means better maneuverability but worse heat retention.

@robertcameronjones 3 года назад

Nice!

@wallstreetoneil 3 года назад

you say, 'keeps 40% less heat', as a negative - the reason it's viewed as a positive in a kitchen, in certain cooking applications, is that you can shed retained heat faster when you want to change the cooking temperature

@zacharyyoung1083 3 года назад

This is actually my favorite signature dish. I also use golden kiwi but I use gochujang for the heat and brown sugar for sweet. I can actually buy flanken cut short ribs here as well, so I usually do LA style, it’s delicious every time.

@PedroJSerrano-fv9bp 4 месяца назад

Made it this memorial day weekend. It was so juicy and the seasoning was really good. I let it marinate a bit too much. Meat was too soft. But still tastes good. Next time I will marinate 4 to 5 hours. I left it for 12.

@coolingwinds 3 года назад

I love KBB here in LA and am certainly familiar with the LA cut short ribs. But, I’m now inspired to try the butterfly cut. So, I am a sucker for good kitchen tools and bought a couple things using the discount codes. The pan and short chef knife are going to be useful additions to my kitchen. Thanks!☺️👍🏾

@Mr10damers Год назад

Nothing on your website.... no recipe

@kylas1902 3 года назад

Just FYI flax-seed oil really should be kept in the fridge, should be unrefined, and NEVER add heat to it. I release free radicals and makes dangerous Omega 6 fatty acids (the bad kind). You really don't want to use it for pan restoration.

@taniaburton7559 3 года назад

Thank you !!

@kellymcneil8418 3 года назад

This is fantastic. I often use the same ingredients for stir fry but have never added the kiwi... But I'm excited to give it a whirl! I'm assuming it works similar to the pineapple core (which I blend into marinades).

@coolingwinds 3 года назад

This is DELICIOUS!!! I just made it and my mother complimented the flavor of everything. She’s a tough (and painfully honest) critic 🙄. How long will extra marinade keep in the fridge? I want to use it for chicken and pork, or stir fry rice 🍚. Thank you 🙏🏾

@horserider3008 2 года назад

i wouldn't say more than 10+ days tightly sealed

@makikogi 2 года назад

FYI Galbi is traditionally cooked to medium well to well done. Although there's nothing wrong with a nice medium/medium rare, but for my preference, Galbi should have some chew to it. It's not really a melt in your mouth kind of texture but should be a little stout and with each bite you take, squirt out that marinated goodness Edit: also best to eat it right off the grill, that's why the restaurants will cut it about half way through the cook. Cook it the rest of the way and than place the finished meat off to the side of the grill on indirect heat to keep it hot while it's consumed right off the grill ...don't rest galbi like a ribeye or NY strip

@iamdalaw1 3 года назад

can you do egyptian food next?

@StrawberryGirlBSL 3 года назад

I second this because I know nothing about it and I want to know all the delicious stuff each culture has to offer

@iamdalaw1 3 года назад

@@StrawberryGirlBSL egyptian food is sooo gooood

@xTobsecretx 3 года назад

Pineapple should also work as a sub for Kiwi if you’re looking for the protein digesting enzymes (proteases) - not sure if it messes up the flavors of the marinade tho.

@neverica 3 года назад

Are you crazy? Pineapple for 12+ hours will make that meat mush.

@Wolfgang-jy3bz Год назад

Maybe if you want a more quick marinade but pineapple will destroy that meat if left all day

@unusualwriter 2 года назад

One thing to note is that we only use toasted sesame seeds, that are toasted and browned. I noticed that the ones used in this video were the raw untoasted ones. Koreans typically toast them in small batches and keep them in an airtight container, ideally in the freezer to retain the aroma and freshness. The toasting of the seeds really makes a huge difference in adding dimension to the flavour profile of a dish.

@emh8604 7 месяцев назад

Omg thank you! I was like those sesame seeds are so pale.😢

@timothychun1558 3 года назад

Hello Mike. This is pretty accurate. Nowadays, a lot of Korean's are adding sprite into their marinade. LA style uses this (and orange juice).

@stephensimons7974 3 года назад

That was my mom's basic marinade, though she would use sake instead of miren. Works so well with chicken too. I love it with skirt steak.

@desireedoan9267 3 года назад

Thank you for the chicken idea

@GamerKidEdits 29 дней назад

Can you use pork or would you recommend another marinade?

@stephensimons7974 28 дней назад

@@GamerKidEdits pork too

@jbchun870811 7 месяцев назад

I don’t think I’ve ever commented on a RU-vid video…but there is a common step for galbi that you might want to look into. It’s very common for Korean cooking to soak meat in cold water for a period of time, drain (repeat sometimes), lightly scrub the meat, and then put in marinade. It’s a common technique across many different types of dishes in Korean cooking (soups, grilled, etc.), but I think is generally used with beef. Something about soaking the meat in cold water extracts this or that which makes the meat tenderer and marinade take better, at least that’s what I was told growing up.

@stuntedmonk 3 года назад

Just doing this recipe now. Little tip, don’t do your first cut too close to the bone, leave a bit of meat on the bone otherwise you’ll find the bone comes away from the rest of the meat. The marbling on my short ribs is amazing!

@easyrecipesanddeliciousfoo2954 3 года назад

💖🌷💖🌷💖🌷💖

@hahye 3 года назад

don't leave it marinated for too long! i did it ahead of time and left it marinating for 2 days. The meat just completely falls apart and hard to cook on a charcoal grill. I'll stick to the recommended 12 hours.

@taniaburton7559 3 года назад

I did that with fajitas (diff marinade, same result). I was sooo sad. And hungry.

@hahye 3 года назад

@@taniaburton7559 still tastes good though, just tiny pieces :(

@juliemkphotography9279 3 года назад

I love that you cook all kinds of cuisines and well! I kept expecting you to use traditional scissors for cutting meat like they do in Korean restaurants. :-) Keep making vids! Thanks!

@chuchuchuchia 3 года назад

Honey also breaks things down if one wants that additional benefit. Also, "LA Style" is readily available at Sam's Club for those that are willing to buy from/have in their area that establishment :)

@boostedmaniac 3 года назад

I use shavings from a pineapple core to tenderize. Just be careful to not use too much. Pineapple works really well.

@HerbRasta 3 года назад

Your an inspiration for a home cook like myself. Great content and awesome cooking techniques man. People can really learn a lot from this!

@BartIsTheWord 3 года назад

Great recipe! Tried it yesterday. Basically great to put on any meat or vegetable. Btw the recipe on your website has a little error, strange to have beer in the ingredients 😄 (Kirin)

@DanLee8884 3 года назад

As a 1.5 generation Korean American, this video was done respectfully and intelligently. Can't say that about so many others out there. Love ur videos. Thinking about reformatting our kitchen bc of ur kitchen video! I think I am done with the door cabinets...

@Marvee78 3 года назад

Looks excellent. Green papaya instead of kiwi works as a great meat tendirizer too

@RoddieH 3 года назад

I use some versions of this all the time and I love it - I tend to also add some Gochujang (Korean red chili paste) and Gochugaru (Korean chili flakes) for a bit of a kick as well. Thanks for this, Mike!

@robertfox374 2 года назад

I was going to say that, I prefer using Gochujang and will make an additional dipping sauce from it. A mixture of gochujang, coke-cola and sugar. What he describes as the LA cut, that is actually the only way I seen Kalbi cooked in Korea. The other way he showed the ribs, I could see cooking it that way, because the way Koreans cut the ribs are hard to find in the USA if there isn't a Korean store near by.

@Bob-jm8kl 2 года назад

My mom took to a Korean restaurant for my birthday. I had the kalbi, and I tore into it like a savage. My mom had a look on her face that was a cross between horror and that look only a mom can have when she's happy to see her boy eat.

@gaweekin524 Год назад

Korean beef galbijjim and bulgogi never contain chili.

@robertcameronjones 3 года назад

It's a really good one, and I will put it on my family menu. This is one of those humble brag outdoor grill recipes that catch the neighbors' attention. It really does smell amazing. I've been to Seoul a half dozen times. This could hold its own against any of those. It is missing a little zing. I know Korean BBQ isn't supposed to be super spicy, but something is missing. Maybe some more acid? I used the chili flakes, but I think it needs something more. Finally, because I misjudged the whole point of your video relating to long marinade times, I put down some bromelain and only marinaded for a couple hours. The end product wasn't chewy at all.

@tomekniedzwiedz9455 3 года назад

At the risk of offending everything that's sacred... Could pineapple work in this recipe? 🤔

@beeanoo 3 года назад

Asian pear is more traditional

@Yellowfruit65 3 года назад

pear may be more traditional for this Korean dish, but pineapple is the more common fruit being mentioned to have this property of tenderizing meat (at least I hear it more commonly)

@geoffreysmart6801 3 года назад

Please don't peel you kiwis as such. Just cut it in half, scoop out the pulp with a spoon and done. Half the time and less wasteful.

@pulaskiatnight_ 3 года назад

Tip for people who aren't as picky about meat doneness: you can do an alternative method of cooking where you first braise the meat in a mix of water and anju, vodka, or another higher-proof alcohol, which evaporates quickly and renders the fat out of the ribs to easily fry and flavor the meat once that water evaporates. It'll be cooked through, but will definitely still be super tender if you have ingredients like kiwi and Korean pear in your marinade.

@Quran4mercy 3 года назад

So that's Korean barbecue? Looks yummy, I'll have to try it some time.

@Kingslayer-gr2gw 2 года назад

I am getting so good at cooking i really don't even need to watch the entire video i just write down the ingredients on my laptop and whenever i make stirfry this is the sauce i use most, great job!

@tmackie1694 3 года назад

Papayas are high in enzymes, too - great for marinades (and treating bee stings!)

@ap-nr3zi 3 года назад

7:24 peel ginger with spoon. Just try it.

@gaweekin524 Год назад

Red pepper powder or red pepper paste are never added to Korean beef bulgogi.

@mstresedenae 3 года назад

such a treat when I get to work and see that face!!! I know it's going to be a good day. Great video as usual now if you could just teach all subjects I'd be a genius!!!

@SDOtunes 3 года назад

"Look at that bone-in action!" Oh, come on, Mike... 🤣

@jur6750 3 года назад

Came for this

@novafernandez6839 3 года назад

dude, use a spoon to peel your kiwi! chop of the ends like you did then just insert the spoon inbetween the skin and flesh of the kiwi and circle it around - my large table spoons are great for this the angle is just right.

@Helltoy5 3 года назад

Was here to comment this. I have never peeled a kiwi with a knife, in my life.

@wlong933 3 года назад

I just slice it like an orange (into quarters) take a bite and throw away the skin

@InTheD Год назад

If you can't find kiwi or korean pear try pineapple

@wolverinegnr 2 года назад

Love the videos! How long does the marinade last in the fridge? Can you freeze the marinade? Thanks

@CubeRepublic 2 года назад

This was so good, I couldn't get all the ingredients, but I used the kiwi, soy and some of my own spices and barbequed the ribs, so soft and delicious, tastier than the prime cuts at the same barbeque

@MikeyClark 2 года назад

Made beefy Jerky with this on some 1/4 inch cut top round. Spectacular!

@rand-san2095 3 года назад

If it is in season, I would try to get the Korean pear instead of the kiwi

@justinwhite2725 3 года назад

Not as easy to get. Kiwi is found in any grocery store.

@marthaross6301 3 года назад

First choice Korean pear, then kiwi then regular 🍐

@MichaelIhde69 2 года назад

that looks amazing! it was cooked so perfectly and i’m willing to bet that nice char on the outside makes for great flavor in a stir fry or bulgogi dish. can’t wait to make this for the guys at the men’s addiction recovery clinic I cook for. kiwis! who would guessed? 😂

@rtmordecai1 3 года назад

You have great videos and you seem to have just the kind of tricks and approach I like. No BS that doesn’t improve our food.

@mariowright8872 3 года назад

Looks amazing ! I love KBBQ on charcoal grills. I do chicken thighs in a similar marinade and a add a lil fish sauce.

@aldoronquillo1385 2 года назад

does that mean, we could also use pineapples in replaceents with kiwis?

@Loot_Train 2 года назад

Thoughts on using pineapple for the fruit?

@marcusson9025 Год назад

I'll recommend galbi jjim which is braised short rib, which is closer to southern style cooking, but with korean sensibility, and the rib just come out of the bone easy.

@Shimmy22 3 года назад

I have a similar recipe that uses Asian pear. Or is that a different marinade?

@meanieminify 3 года назад

pretty much the same. both fruits are to soften the meat and add sweetness, you cant really taste the difference from the result afterall. go for what you have in your fridge!