Diese gegrillten Rippchen im koreanischen Stil werden mit gebeiztem Taiwan Boy Choy serviert. die Grüns sind mit den Aromen von Reisweinessig, Ingwer, geröstetem Sesamöl, Knoblauch, Chilis und Frühlingszwiebeln angereichert
Quelle: Martha Stewart Living, März 2004
Portionen
Zutaten
Für die Marinade
Für die eingelegten Grüns
Richtungen
Kochs Notizen
Sowohl die Rippen als auch die Grüns müssen über Nacht marinieren, also planen Sie entsprechend.
These grilled Korean-style ribs are served with pickled Taiwan Boy Choy. The greens are enriched with the flavors of rice wine vinegar, ginger, toasted sesame oil, garlic, chilies, and spring onions. This recipe is from Martha Stewart Living, March 2004, and serves 6.
Ingredients: – 2 1/2 pounds flank-style short ribs, cut 1/2 inch thick – For the marinade: 4 cloves garlic, chopped; 3 shallots, white and light green parts only, very finely chopped; 1/4 cup packed dark brown sugar; 2 tablespoons granulated sugar; pinch of coarse salt; 1/4 cup fresh lime juice (2 to 3 limes); 1/2 cup soy sauce; 1/3 cup mirin (Japanese sweet rice wine); 2 tablespoons toasted sesame oil; 3 tablespoons toasted sesame seeds; 1 teaspoon Asian chili sauce or 1/2 teaspoon crushed red pepper flakes (optional) – For the pickled greens: 1 pound Taiwan Bok Choy or Napa cabbage, cut into 1/2-inch strips (8 cups); 1 bunch shallots, white and pale green parts only, cut into 1/2-inch pieces; 3 cloves garlic, halved lengthwise; 2 small dried red chili peppers or a pinch of crushed red pepper flakes (optional); 2 teaspoons toasted sesame oil; 1 piece peeled fresh ginger (about 1 inch), cut into thin matchsticks; 1/4 cup rice wine vinegar (unseasoned); 1/4 cup mirin (Japanese sweet rice wine); 1 teaspoon coarse salt; vegetable oil for brushing
Directions: 1. Cut each short rib crosswise into 3 pieces and cut between the bones. Soak the ribs in a large bowl of ice water for at least 20 minutes or up to 2 hours. 2. Prepare the marinade: Mix marinade ingredients in a medium bowl until sugar is dissolved. Drain ribs; pat dry. Place ribs and marinade in a 9-by-13-inch glass baking dish; turn each rib to coat. Cover and refrigerate overnight. 3. Prepare pickled greens: Place greens and shallots in a medium bowl and set aside. Cook garlic and chilies in sesame oil in a small saucepan over medium heat until garlic is pale golden, 2 to 3
27.04.2023 @ 05:46
These grilled Korean-style ribs are served with pickled Taiwan Boy Choy. The greens are enriched with the flavors of rice wine vinegar, ginger, toasted sesame oil, garlic, chilies, and spring onions. This recipe is from Martha Stewart Living, March 2004, and serves 6.
Ingredients:
– 2 1/2 pounds flank-style short ribs, cut 1/2 inch thick
– For the marinade: 4 cloves garlic, chopped; 3 shallots, white and light green parts only, very finely chopped; 1/4 cup packed dark brown sugar; 2 tablespoons granulated sugar; pinch of coarse salt; 1/4 cup fresh lime juice (2 to 3 limes); 1/2 cup soy sauce; 1/3 cup mirin (Japanese sweet rice wine); 2 tablespoons toasted sesame oil; 3 tablespoons toasted sesame seeds; 1 teaspoon Asian chili sauce or 1/2 teaspoon crushed red pepper flakes (optional)
– For the pickled greens: 1 pound Taiwan Bok Choy or Napa cabbage, cut into 1/2-inch strips (8 cups); 1 bunch shallots, white and pale green parts only, cut into 1/2-inch pieces; 3 cloves garlic, halved lengthwise; 2 small dried red chili peppers or a pinch of crushed red pepper flakes (optional); 2 teaspoons toasted sesame oil; 1 piece peeled fresh ginger (about 1 inch), cut into thin matchsticks; 1/4 cup rice wine vinegar (unseasoned); 1/4 cup mirin (Japanese sweet rice wine); 1 teaspoon coarse salt; vegetable oil for brushing
Directions:
1. Cut each short rib crosswise into 3 pieces and cut between the bones. Soak the ribs in a large bowl of ice water for at least 20 minutes or up to 2 hours.
2. Prepare the marinade: Mix marinade ingredients in a medium bowl until sugar is dissolved. Drain ribs; pat dry. Place ribs and marinade in a 9-by-13-inch glass baking dish; turn each rib to coat. Cover and refrigerate overnight.
3. Prepare pickled greens: Place greens and shallots in a medium bowl and set aside. Cook garlic and chilies in sesame oil in a small saucepan over medium heat until garlic is pale golden, 2 to 3