I enjoy all things BBQ.
The smell of the smoke and meat when you walk in the door of Gates or
Arthur Bryants, the sweet and spicy crust of a perfectly cook rib, and of
course a spicy order of Kimchi.
Let me explain that last one. Korean BBQ is gaining more and more
popularity here in the BBQ Mecca of the plains.
Maybe its because of the rising trend in Korean-Mexican food trucks we
are seeing on tv, or the fact that the food is so packed full of bright and
exciting flavors while still staying light and fresh. Either way, Korean BBQ is here and this guy
couldn’t be happier.
There is a traditional dish in KBBQ called Galbi, which
is marinated beef short rib sliced thinly and grilled to perfection. I love this dish and wanted to recreate those
same flavors in a different and exciting form.
Short ribs are great, well better than great, but do you know what else has
the same if not more deep beefy, colegen and fat rich meat? Beef shanks!
I took a raw beef shank and marinated it for several days
in a mixture of soy sauce, white vinegar, green onions, black pepper, garlic
and ginger. Then I took it to the grill
to give the meat a great char and smoke flavor before roasting the shank for
several hours low and slow. The results
were amazing! The meat pulled down on the
shank into a tight little ball that just melted away in your mouth. The marinade was reduced with some extra
sugar, mirin and finished with some cilantro.
Together this dish was a winner.
But I couldn’t stop there.
I needed a vessel for this amazing meat and what better
choice then steamed buns? Now I have
never made these before, the last time I tried I ended up with dough rocks, so
please excuse the rather 3rd grade look to them. But they were light, airy and soft. Each bun soaked up the sauce as we dressed them
with the shaved beef shank, fresh cilantro and green onions.
I already have the buffet station set up in my head, KBBQ
beef shank carving station with little steamed buns, that wonderful sauce, and
Korean Bibimbap style rice (a rice dish made with sauted carrots, onions, zucchini,
fried egg and a touch of Korean chili paste).
Stay tuned for more inspired dishes
from Lon Lane's Inspired Occasions Research and Development Department!
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