Hansik-Dwaeji Kalbi

Koreans are popular for their kalbi/galbi dishes.  Kalbi literally means ribs but the term kalbi is also commonly used to refer to grilled beef ribs.  When it's Dwaeji Kalbi, it's grilled pork ribs as dwaeji means pig.

I have chosen this recipe to try out as i hope to try out pork rib dishes from the selected countries alongside the Asian Food Fest blogging event.  The event is in its fifth country now and I have tried 2 so far, one from Thailand and Japan respectively and this is the third one.  I have missed out 2 where pork is not largely served as these are dominantly muslim countries.  Still, i am pretty sure there some dishes made with pork ribs by the non Muslims there, maybe, just maybe i will continue searching to complete the series.

The spicy version was my choice from a recipe found here.  It's a treasure chest there, lots of authentic Korean recipes, do hop over to check it out.  I like that there are apples added into the marinade. The results were very good, finger licking i must say (yes it's better to eat them with your fingers)!  So, if you are planning a surprise treat for your loved ones or having guest for dinner over a weekend, why not consider making this, it's pretty easy to make and you can work on other dishes when these ribs hit the oven. Pretty sure your guest will be impressed!

Doesn't it look good, looking at these pictures make me drool and want to make them again!

Recipe

Source: Korean Bapsang

Ingredients

• 5-7 pounds (2.25-3.18 kg) whole slab of baby back ribs (whole slab of pork ribs weighing around 2 kg)

Marinade

• 1/2 cup soy sauce (use 1/4 cup soy sauce for spicy version)
• 2/3 cup water (replace with 2/3 cup gojuchang for spicy version - i used 1/2 cup)
• 1/4 cup rice wine (or mirin)
• 2 tablespoons sesame oil
• 4 tablespoons honey
• 3 tablespoons brown sugar (preferably dark brown)
• 3 tablespoons minced garlic
• 2 tablespoons grated ginger
• 1/2 medium onion, grated
• 1/2 medium sweet apple (Fuji, Gala, or Golden Delicious), grated
• 1/2 teaspoon black pepper

Method

1. Prepare the ingredients for the marinade.  Mix all of the ingredients well.
2. Cut each slab of the ribs into two pieces for easier handling. Rinse the ribs and drain. Coat the ribs well with the marinade, and marinate them for at least six hours (preferably overnight). Turn them over once after half of the marinating time has passed. (I got the butcher's help to do the cutting)
3. Preheat the oven to 325°F (165°C).  Line a baking pan with aluminium foil. Arrange the ribs, meat side down, in a baking pan.  Cover the baking pan tightly with aluminium foil. Bake them for 1.5 hours. (you can bake them 30 additional minutes if you want fall off the bones tenderness).  Remove the foil cover.
4. At this point, you can finish off the ribs by one of the following two steps:
1. Change the oven setting to broil and preheat for a few minutes. Then broil the ribs for 4 - 6 minutes on each side, or until the ribs are slightly charred, and the sauce is caramelized. Baste the ribs with the sauce while broiling.
2. Preheat the grill and grill the ribs over medium heat for 5 - 8 minutes on each side, or until the ribs are slightly charred and the sauce is caramelized. Baste the ribs with the sauce while grilling.

Note:

1. The ribs were tender enough for me after 1.5 hours
2. For step no. 4, i chose option 1.

As they say in Korean, Mashikeh-mogo (Bon Appetit)!

Watching Korean dramas, have taught me a thing or two about their table etiquettes and dining language, thanks to the English subtitles :)  Now, i am not sure how real is this practised but I particularly like this pair:

Credits to The Korean Way

Before Eating:
잘 먹겠습니다 - Jal moke get sum nida
Literally this means “I will eat very well,” but it implies “Thank you for preparing the food. I appreciate you preparing this food.”

After eating:      
잘 먹었습니다 - Jal moke got sum nida (The “got” is pronounced more like “go” with a “t.”)
Literally this means “I ate very well,” but again it implies “It was really good. Thank you so much for the food.”

Sweet ain't it?  Makes all the toiling in the kitchen worthy!

On a side note, let's keep the victims of the South Korean ferry tragedy, their loved ones and all those involved in the recovery mission in our prayers.  The sorrow of their loved ones are just beyond my imagination.  This year has not been too good huh, one big tragedy after another, sigh....

I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts