Cooking Korean Kalbi Style Beef Ribs with sous vide technology.
Ingredients
Serves: –+
- Beef or veal ribs 1 kg
- White polished rice (boiled) 400 gr
- Kimchi cabbage (for serving) 400 gr
- For the marinade
- Sesame oil 50 ml
- Cane brown sugar 25 gr
- Chile 8 ml
- Garlic 3 cloves
- Soy sauce 120 ml
- Green onions 30 gr
- Orange juice 50 ml
Method
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Heat the sesame oil in a saucepan, then add the garlic and simmer for 2 minutes over medium heat. Then add all the other marinade ingredients while stirring constantly.
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Place the beef ribs in a deep baking sheet or saucepan and cover them with the marinade. Leave it like that to marinate for an hour and turn over the ribs every 10 minutes.
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Fill the half of sous vide water bath with water and set the temperature to 59C.
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Remove the ribs from the marinade and carefully swipe the excess marinade with a spoon (keep it, we'll need it later).
Pack the ribs with a vacuum sealer, if the sealer allows it, then leave a little bot of marinade. If the function of wet packaging is not available, use a paper kitchen towel to remove moisture from the surface of the ribs.
Place the bags in a water bath for 3 hours. -
Let's go back to the marinade. Bring the marinade to a boil. Cook for 15-20 minutes over low heat until thickened.
After 3 hours, remove the ribs from the vacuum bag and coat them well with the marinade. Preheat a skillet with a mixture of sunflower oil and some butter or place the ribs on the barbecue grill. For no more than 2 minutes on each side, brown the ribs and caramelize the marinade. -
Serve the ribs with rice and kimchi. You can also gently separate the tender meat from the bones and offer your friends wonderful sandwiches with white bread and lettuce.
