Korean-style short ribs - pan seared/braised method
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- čas přidán 19. 08. 2020
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My earlier video about the science of marination: • Does marinating do any...
**RECIPE, SERVES 4-6 PEOPLE**
3-5 lb (1.4-2.3 kg) beef short ribs, either flanken cut or English cut
1 pear, ideally an Asian variety
1 bunch of scallions
a few garlic cloves
a thumb of ginger
soy sauce
rice vinegar
sugar (any kind)
sesame oil
toasted sesame seeds for garnish
a couple bunches of any dark, leafy green, washed and roughly chopped (optional side)
rice for side
If using English-cut short ribs, butterfly them per the video. If using flanken cut, consider washing them in a bowl of water to get off any bone fragments.
Peel the garlic and the ginger. Peel and core the pear. Cut the white parts off the scallions and reserve the green parts for garnish later. Either grate all of the above, or put it in a food processor, along with about 1/2 cup (120 ml) soy sauce and a couple tablespoons each of sugar and vinegar. When everything is combined and smooth, taste it. It should taste good, but too sweet/salty/acidic.
Consider adding more sugar, vinegar, soy sauce, etc, and put in a few drops of sesame oil to taste (it can go bitter if it gets too much abuse in the food processor, hence adding it toward the end). Combine the marinade with the meat in a sealable container, along with just enough water to help the marinade coat and cover everything. Refrigerate overnight.
Remove the meat from the marinade and scrape off as much from the surface as you can. Place the meat in a single layer in your widest pan. (You may need to cook in two batches, or use two pans.) Pour in enough water to come halfway up the meat, then turn the heat on high. Flip the meat once or twice as the water boils out. As soon as most of the water is gone, you'll notice things starting to brown rapidly. Turn the heat way down and don't let anything burn. Flip the meat frequently and let it gently brown on all sides before taking it out to rest.
If making the greens, put as many of them in the pan as you can fit. They'll wilt quickly, so you'll be able to get in more as they shrink. Pour in some of the leftover marinade. Cook, stirring constantly, until they're just soft.
Slice up the ribs, serve them with rice and greens, garnish them with sesame seeds and the thinly sliced scallion tops. - Jak na to + styl
As soon as he mentioned fond I thought he was gonna deglaze with white wine lol
Ive seen this comment before
Meh
Lmao
He's fond of fond.
@@luxither7354 I haven't seen this comment before
Not Meh
@@yeetsphaget9860 hey
That dude narrating about cows had an accent such that it actually sounded like a comic impression
It sounds like a cartoon caricature of a rich person lol
I was JUST about to say the same thing!!! He sounds like a Family Guy character. I was actually waiting for some kind of joke.
Thought the exact same thing and I couldn't help but to just chuckle at the way it sounded
BRO FR I THOUGHT IT WAS ADAM AT FIRST JOKING AROUND, but then I realized it was the actual narrator
Sounded like he was having a heart attack
“with stuff from my grocery store” is such an important part that gets lost in endless arguments about “authenticity”. You think folks around the world drive two hours out weekly to some specialty market so they can get the right ingredients for their culture’s food? No, a culture’s food is defined by the ingredients that are openly accessible!
Couldn't have said it better.
Yeah and those ingredients are typically found where your culture is like what kind of argument is that
So true.
Das K except that’s not the case anymore. People have been emigrating for a long, long time, and they’ve had to make due with the ingredients that were accessible to them. If you don’t like it, well, idk what to tell you. People move and bring their cultures with them, and maybe they change a bit. Get over it.
Das K to add to my comment: do only Chinese people live in china? Do only Italians live in Italy? Do Moroccans only live in Morocco? No. It’s a global world, and these people don’t magically fully integrate into the majority society of whatever nation they move to. They bring themselves, and by extension, their culture and whatever changes they have to make. Your argument makes no sense.
One thing I love about Adam is how he doesn't obsess over authenticity. The home cook will not be able to be completely authentic, so Adam just tries to approach the original recipe instead of replicating it. And on top of all he remains respectful of the original culture. As someone from a country where getting "exotic" ingredients is difficult if not impossible, Adam's recipes are the only ones I could actually make. Thank you Adam.
Even "authentic" recipes aren't authentic. There's tons of research on this. The availability of common place spices today were nonexistent 200 years ago. We also cook with 5x more garlic and capsaicin than chefs from that time period would have cooked with. This "authentic" shit is just that, shit. It's not real. Deal with it whiny Italians!
Happens so much with Italian food. God forbid you can’t perfectly replicate the smallest details and they lose their minds.
@@santanalz you can see how much has changed, even within the last 80 years, in some of the old recipe book videos from Glen and Friends Cooking.
@@caglioso Italian food always has the biggest puritan twats fly out of the woodwork to comment on it.
I love it when you get them fighting one another over the "auhenticity" of a dish, however.
santanalz yeah people love garlic these days
Don't worry Adam, you get the seal of approval from us Koreans. It looks authentic and delicious!
The way you prepare it (with water in the pan) is the exact same way that my mother prepares it at home. It works perfectly well if a grill is not available. The insides get cooked thoroughly while the outside has a little bit of buffer time to brown and caramelize in timely fashion instead of burning to a char early on and leaving the inside raw.
Koreans don't normally use vinegar in galbi marinades, but we do crave that light, fresh acidity as well, so we complement it with side dishes like kimchi and pickled radish which helps counterbalance the sweet and oily galbi. :)
As a final note, the best way to eat galbi is wrapped up in lettuce with a little bit of rice, some ssamjang (Korean spicy soybean paste), kimchi, and grilled slices of garlic. It's like flavortown blew up in your mouth. Sweet, savory, spicy, salty, tart... I highly recommend that you try it next time.
Airsoft Anonymous grilled slices of garlic? Omg I think you just changed my whole life!!
lol I came to the comments for something exactly like this. I wish I was this cultured ;-;
@@SarahLizDoan oh no
Do Koreans really like Kimchi that much or is it just a stereotype I'm Italian American BTW so I get what it's like
@@ryangoepfert9112 it's real. We even have a special refrigerator just for storing kimchi fresh. Nothing special, kimchi has always been casually a part of our everyday life. Almost every restaurant-regardless of what they serve-would immediately provide kimchi at your request. Hell, lots of them even have a self-serving kimchi bar full of various kinds of kimchi. I guess it could be a stereotype, but at least it's representetive to what kimchi is to us koreans.
Adam Ragusea drinking straight sulfuric acid:
"Hmm, quite delicious, but I think I would like it more sour."
Time to mix in HF and magic acid for that extra zing!
In this aspect, you have to balance all the sugar and sweetness from the pear. You should try Bon Appetit's vinegar braised chicken, it's delicious.
But truth be told, I don't like a lot of sweetness in my dishes. Like, BBQ sauce is too sweet for me...
“I’m gonna add a little balsamic vinegar”
@@whoisthispersonagain "and the juice of half a lemon. Actually, nevermind, the whole lemon."
fun fact: sulfuric acid is already quite sour
I wasn't expecting Nigel Thornberry to show up in the middle of this video.
James William Bottomtooth III*
Oh im Cummins.
Adam: *Flattening the ribs*
Knife: "Aight imma head out."
Do you want to date me? Then I have to shatter your dreams: I am in a relationship with two hot women! They are also loyal subscribers of me, YT Megastar AxxL! Please don't cry, dear itsme
the
Cracked reply section
AxxL what tf is wrong with you
AxxL stop trying to fool people everyone knows they’re your sisters
4:00 No Ron it's leviosaaa
Wow you have a lot of subs
Hey Peter when's the next vid, also this is odd seeing a tf2 youtuber here
What???? I’m watching this as I play TF2 lol love what you do
🤣
No, it’s leviOsa, not leviosaaaa
Adam: **flattening the ribs**
The Knife: *_Adiós_*
Haha
@Noel Ngo lol no prove it then
What channel name did made the original comment so i can look for it
IsntMeLol made a similar comment, but they had the Knife say “Aight imma head out.” So, it wasn’t stolen.
The thing I love about Adam is that he gets straight to the point and when explaining certain methods he looks up and researches the science behind it
As a Korean with a restaurant background, this is a very solid recipe. Deglazing with veggies to lift the marinade fond is a great idea; I've done the same with pearl onions and sake. As Adam mentioned in the video, there's quite a few variations on what is used in the marinade in terms of the sweet element. It's widely done with Asian pear but honestly, you should use what's in season i.e. apples, pears, even kiwis. I found that the biggest difference comes from the quality of your core ingredients, in this case soy sauce, rice wine vinegar and toasted sesame oil. Some are just better at making those than others but as he mentioned, use what you can find in your local markets.
I'm a Korean studying in the US. Damn that looks good, makes me wanna go back to Korea
Or you could visit Adam.
Iododendron can I come too? I’m from Boston, but I’m korean American
@@aj6338 sure, Corona and Korean BBQ at Adam's
Iododendron I can’t drink legally yet. Shh Don’t tell my parents
@@aj6338 yo I think he meant coronavirus idk not tryna hate
As a korean, I can definitely say this looks authentic (I suggest using a bit of coca cola instead of adding more sugar and water)
I prefer to use ginger ale tbh
You sure about that brother? To me, he used way too small amount of garlic and it's quite disappointing. I mean, come on! It's South Korean food! Garlic should be at least twice amount than that.
Why Koreans use Coca Cola, instead of Pepsi
ABABTANAKA because Pepsi is trash
@@ababtanaka4365 What kind of answer do you want? For the lulz or for real? Cause I got both of them ready for you.
3:10 That bye made me laugh so hard for some reason lol
Not only is it unexpected and irrelevant, but it's very subtle. Generic CZcams Stars(TM) would've cropped the camera to that knife and slowed/dubbed over the audio.
Metabloxer Yes. Adam did it better an funnier
In addition to being thinner, "LA style" is cut at a different angle, resulting in a very oblong cross section. This has led to some debate over whether it's called "LA" because it's popular in LA, or if it stands for "lateral angle". I think it's named after the place, but hey, mnemonic.
In addition to adding surface area for the marinade, I think scoring also yields an overall more tender piece of meat, as the long muscle fibers are cut short.
Asian pears are said to have an enzyme that breaks down protein and makes meat more tender. Not sure if it's in other varieties of "pear" fruit. Either way, if it's enzymatic action you're after, you'll want to avoid anything that has been cooked, as heat tends to destroy such enzymes. And that would mean no canned pears, because canned=cooked.
I'm 100% down for any excuse to add chard to a plate.
Adam, I know it's your job, but I wanted to thank you for consistently producing high-quality content. I look forward to these videos :)
I don't think it's his job
@Zachary Warren is it because corona or he just decided to do CZcams full time?
I personally like to season the start of the universe so the sun gets seasoned so the cows grass get seasoned so the cow is seasoned, after that during the cooking process I like to let it slow cook in the sun for a million years got to really like that maximum flavor.
HELL YEA
Why I season my cow not my steak
so original and funny
Don't forget the splash of vinegar, it really brightens up heavily cooked dishes like the solar system
Here's your philosophical question: Who says that hasn't happened already?
What if the universe was altered to add elements that make food more flavorful?
It's not like there's an objective measure of flavor, right?
4:02 that guy sounds like someone overdoing a british accent lol
Dude sounded like he had his throat blocked
As a brit, this is a very specific academia accent. It's very very strong even given his assumed background. stephen fry has a more common version of this accent.
Sounded like Lloyd Grossman
sound like ozzy osbourne
Sew Fawncay!
Hey adam much love, love watching your videos at 2 in the morning.
Ph?
HELLO FELLOW SINGAPOREAN HERE
Ernest See or Malaysia
For me its 2 pm lol
Eyy same Hong Kong here
This is your white wine report:
There was no mention of white wine in this video.
This has been your white wine report.
Thank you
Thank you
*FAKE NEWS.* Technically, Mirin contains white (rice) wine.
@@SuzanneBaruch ha, guess the news isn't 100 percent accurate
Oh ok
Adam: *Flattens ribs*
Knife: *It was time for Thomas to leave, he had seen everything*
"burnt sugar is not a flavor I'm into" meanwhile, "I love creme brulee"
Creme brulee is more so toasted sugar, like marshmallows, you might not like black ones but you might like brown ones.
Creme brulee is caramelized not really burnt
i don't think you've ever had a creme brulee with burnt sugar.
nobody in the world would ever serve a creme brulee with burnt sugar. it's careful cooked until it's caramelized without burning. otherwise it'd taste pretty awful, i know i've tried to make candy. burnt sugar is disgusting.
@@BloodSprite-tan in his creme brulee video he talks about how brulee means burned and the contrast between the sweet custard and Burnt sugar, even the caramel color creme brulee tastes burnt.
Nah, that's more toasted. Burnt is black charred, creme brulee is caramelized, but I get your joke
I could listen to Adam all day long. His voice is so relaxing.
Have you watched his vegetable soup or marcatons videos?
JUST BOIL IT.
1.3k subs before tomorrow? Is was just watching on of ur vids. I would sub to you, but ur name is annoying
I've just made this recipe + introduced my family to galbi. upon finishing it they immediately said "we have to go get more". I thought it was going to be hard but it came out beautifully and it was super easy too! thank you, adam, for the recipe
As a Korean, that looks AMAZING.
Same here, I like to put coca cola in mine 😉 secret ingredient
My mom likes to put sprite 👍 so good
@@itssamantha217 my mom makes some coca cola wings, pretty good
Nice to see you branching out and leaning on the community, Adam - your style of bringing fancy recipes into the home kitchen is applicable to way more than just Italian-American. Great work, as always!
loving your (first?) non-western recipes adam -- your research and respect for a uniquely korean-american cuisine is not unnoticed, and i love your little creative fusion chard + fond stir-fry at the end, which i've never seen in any asian cuisine, keep it up !!!
Hey Adam, I really liked your video on one of my favorite comfort foods. I feel like this recipe is pretty accessible while staying true to the flavors/techniques that I've used. One addition I feel like you'd appreciate is I usually toss a whole bunch of chopped green onion in (any) vinegar, soy sauce, and a touch of sesame oil and korean pepper flake (any pepper flake will work) to get an acidic/lightly pickled onion garnish to balance out the rich and fatty meat. For me the pickled onion is an indispensable part of the dish so I hope you'll try it out next time you make this!
Surprised he didn’t, Adam loves acidity
We need more Korean-american fusion food in our world. The flavors and techniques go so well together.
Even the most picky steak and potatoes people I've met have liked Korean food.
The thing I love about Adam is that he's a home cook, not a super fancy restaurant style cook. His recipes are a lot easier to adapt at home.
Thanks for the recipe like usual Saint Adam.
Just made this for dinner and turned out delicious, I always appreciate how few dishes his recipes make every other food youtuber seems to use the whole dang kitchen when making anything.
3:21 anyone notice by flipping it over and cutting perpendicularly he ends up cutting it in parallel?
lmao noticed that too
we love binge watching food videos at 3am when you’re hungry af
Hi Adam, I'm from a gyopo family (Koreans outside of Korea) and it's really lovely to see you enjoy and share a Korean dish.
I think this is your first or one of your first Asian cuisine recipes. I like that diversity in your content
The way he explains this by step and shows errors is absolutely brilliant because I’ve messed up on omelets and stuff and thought I must be doing something wrong but he shows mishaps can happen and it’s nothing to worry about I love that not many cooking channels show mishaps 👍👍
I think the video skipped to the next as I was commenting sorry this comment was for your potato omelet things
You pronounce 갈비 with more of a “g” than a “k” sound, but not a super hard g. Basically “gk-albi”
Joshua Lee for me I usually hear koreans go “kai-bee” but thats just me, im not korean, im from hong kong so yeah 😁
meep ? Bruh that’s like me saying “oh if you don’t have an English name, it’s doesn’t matter if I butcher your name and don’t learn to pronounce it correctly;” if you respect the culture, then you should learn the proper pronunciations
I think I would try to advise saying "gahlbih." Korean is often more ... cut off? (idk how to describe that) than English. English speakers will often round out the "a" and elongate the"i" in galbi so kind of becomes gawlbee. But if an English speaker were to read the word as if it's "gah + l + bih", I think the "h" kind of helps readers understand you gotta chop off the sound instead of elongating/continuing it.
Idk if that made any sense but hahahaha
Howard Young that’s a completely foreign pronunciation to me, there’s an “L” in 갈비 unless you meant to put an L instead of an i in your comment
meep ?
Pronunciation doesn’t matter? What?
I cooked this tonight to great success . For anyone watching, Adam is the real deal. I've cooked about 5 of his recipes so far and each one has been really good, and relatively easy. And this is comparing it to several other youtubers whose recipes I've tried to far less consistent success.
Hey, Adam, thank you brutal honest opinion. Your channel is only cooking channel that seems to tell honest and make most of home cooking.
A great subsitute for asian pears is what I've heard referred to as "sand-pears". They're harder like you said and taste really good both raw and cooked down.
Edit: Turns out sand pears are actually the same kind of Asian pears Adam was talking about, which is kinda odd considering that I live in rural Florida and there's tons of sand pear trees around the area where I live.
The boiling down method in a shallow amount of water is a standard method in my Filipino family, and works great as a stove-only shorthand for slow cooking.
I've been subscribed to this channel for a year and I've loved your videos and see your set up change over time. You're a home cook we can all connect with. Great job 👍
During the curiosity stream documentary I thought Adam dubbed over it and was did a joke documentary voice lol
I now know how beef short ribs are prepared, it's all about the flaps! Beef short rib is also one of my favorite dishes to order, can't wait to try it myself at home! 😊
Bro I started cooking because of you now I’m going to cullinery college in a couple of moths thanks so much you were my inspiration for so long
I might rethink that frankly and this is coming from someone who worked in the restaurant industry
Fun fact a lot of koreans refer it to LA gal bi. Because Los Angeles is where this dish originated from.
Korean immigrants who lived in Usa didnt like the medium rare stake. We like our meat well done.
So they adapted their way of cooking on meat that was really accessible to them. The result was laterally cut ribs with our style of cooking seasoned meat.
Moral of the story?? Do whatever you want with your dish. This dish was a result of using whatever you had? And its great!
is no one talking about the SOUND in this video , its fantastic , Its in Stereo , PUT ON headphones . Thanks adam , great work
Italian guy making a Korean dish in a American state first occupied by the British. Mr worldwide
Im korean and I have to say that what you've made is quality
You haven't even had enough time to watch the video
Lmao u haven’t even watched the whole video yet smh
People in these comments apparently don’t know that the dish was shown complete in the beginning
@@a.h.tvideomapping4293 yes, but you can't say something is quality just by how it looks
Haven’t found Dad yet ehem sure it looks good but u can’t judge a quality dish just by looks
As a Korean I can say this is really authentic. Looks good Adam!
Adam has the most smooth sponsor transitions
Hey Adam, what I heard from Korean friends is that Asian pear in particular has enzymes that break down and tenderize the meat. Normal pears might taste similar but I'm not sure they have the same enzymes.
Have you tested a side by side comparison? Also a bit of papaya or kiwi mush in the marinate might do the trick if they are different.
The virgin multiple cuts versus the Chad 2 cuts and ME SMASH
I just love how you go straight to the point and dont waste time doing some bullshit stuff like every other food youtuber does. thank you for that.
I'm always so happy when I see a new video by you! Thank you a lot for what you do
Adam if you love germanic food, i think you should look into making danish Flæskesteg (a pork roast with crispy crackling on top.) it is traditionelly eaten at christmas, but we also enjoy it the rest of the year. there are also frikadeller which are like swedish meatballs but a little bigger and in my opinion better. (they also come in fish versions called Fiskefrikadeller)
Have you ever tried to cook the stems from the rainbow chard?
Usually I cook them for ~5 mins before I put in the greens and they come out nice and tender if you cut them into shorter pieces.
Adam your voice is the most ASMR thing I’ve felt
I enjoy making food that suits my taste, I get to make some of my favorite foods aimed right to my pallet, I appreciate you pointing out why you do it different so I know how to adapt it to my tastes as well as the food science to go along with it so I don't mess up. Your videos are incredibly informative without feeling dense and I walk away with a delicious recipe to try. Thanks for all you do.
Adam: *pronounces Kal-bee*
Me: actually it's more of a slight G at the beginning, like Gkal-bee
Adam: "if you want authentic, go find someone that can pronounce 'Kalbi'"
Me: ...fair enough.
He knew he wasn't gonna pronounce it right, so he had also kept it in the introduction.
Uncle roger: "Y U no use finger in making rice?!"
at least there were no strainers
@@khoatran-pc6tb In his video about arsenic in rice he actually mentions the "pasta style" method of rice cooking lol
khoa tran don’t give me ptsd
I teach you how to make *r i c e*
The knife leaving and the word "bye" on the corner of the screen🤣🤣🤣
Just showed this to my 65 year old mom and she approves - especially reusing the fond with cooking veggies in the pan to add to the banchan!
Hey Adam since you just posted this you might see this
I love your recipes. They are simple and really delicious. Thank you and keep on making recipes.
White Wine report:
No white wine spotted.
5:45 Rice Wine Vinegar Spotted
This has been your "white wine" report.
*FAKE NEWS* -- there was Mirin also.
You know a youtuber is good when you start the video then pause it to get comfortable before watching it
I am a South Korea-born South Korean who works in a Korean restaurant. The only real differences between your recipe and ours is we leave the short ribs in the marinade and cook them with it on like a sauce so it's not as concentrated as yours, we cook it straight in oil on a flattop to form a little crust right before the sugar burns, and also we use Sprite haha. Authenticity is fluid and everyone's recipe is going to be slightly different, so yours is no disgrace by any means.
(PS no one else I know really does this but if you wanna make some use of that fond, deglaze with a little soy sauce and mirin and throw some cubed tofu into the mix. Fry up until crisp, a little sesame oil on top, some green onion garnish, very nice.)
Hey Adam, this is just an idea, but i recommend you try making "gołąbki", a yummy polish dish! Its basically meat wrapped in salad. You can do any polish dish - bigos, soup, schabowe - like I said, anything, and they're all really good and easy to make.
Just had a thought regarding gowabki: Making them with squab (almost-fledged pigeons) would be the most fitting variation ever.
Hey Adam. I've lived my entire life as a Korean under Korean parents(I'm legally Americam but that's a story for another day).
Here is what my mother had to say.
1. Don't put vinegar in the marinade. Ideally, the marinade should be a mixture of soysauce, sugar, and some kind of liquid like water or soda(pepsi or sprite) in a 1 : 1 : 1 ration. Some added Soju would be nice too. DON'T PUT VINEGAR. She was absolutely appalled by that lol.
2. Do not put sesame oil into the food processor, it gets all over the machine and is hard to clean(though my parents does not use one. She just chops them herself). Put the oil on the meat and pour the marinade on top.
3. After the marinade is all ground up, use a fine mesh sieve to get all the solids out. Squeeze whatever is onthe sieve to get their juices out into the marinade.
4. Instead pouring water when cooking the Galbi, use the left over marinade liquid. Using my mothers one to one to one ration, you should plenty of liquid left to prevent it from burning.
She also wanted me to ask why you would put salt when cooling rice. Genuine question.
Finally, she was suprised that you used the fond to flavor the veges. Normally we eat vegetables raw. If we use fond, we would use it to fry whatevwr rice we had.
And that's all my mother said. If there wasn't any vinegar she said she would have digged in it without hesitationm
I’m literally dying from cancer and this is really keeping me entertained. Thanks.
I was just binge watching your older videos, guess I've got one more to watch!
To draw blood from the bone marrow, put it in a bowl with salt water. This will suck out watery blood.
Adam:*Puts salt in rice
Asian:"So you have chosen death."
Yes
It is normal tho. Our people used to be next step further put the coconut milk and some spice inside it.
As long as you don't rinse it after cooking
as an Asian, i'm not bother it doesn't look under cooked or he washed the rice. i would add some pandan leaves to give it fragrance
@@ianfromthephilippines and more pandan
Like, a lot
@@bocahdongo7769 A whole pandan tree?
can we just respect how smooth the sponsor was?
When I saw the water go into the pan, I nearly turned off, but then Adam explained why.. Great detail and explanation of the science of what’s happening in the pan.. 👍
5:14 - "you can use all kinds of fruits" *takes DURIAN*
No no no no, please don't. I beg you
Hey Adam! Can you do a video on about making fruit cobblers?
please!!!
You’re first!
And maybe talk about why there two types of cobbler. Some look like big pies and some look like fruit covered with cornbread.
Fruit cobblers and Middle eastern food are the two things I want Adam to make soon.
Adam, your best video in a while
I love adams videos because he makes it so easy for people at home
theres another way adam. its called chopsticks
nah FINGERS
fingers are better when eating galbi
Well since I'm here in the first hour... Voyager intro song in the style of Dark Materia?
This just looks good I can’t even lie, probably going to watch this video 100x thru out quarantine
Korean American here. My mom used to make this a lot growing up, and while there are subtle differences in the way she makes it and they way you did, it's mostly based on what we had and what you have available. One thing we did different was throw onions and whole garlic cloves (in addition to the garlic you used) to let them soak up the marinade and cook those up rather than the greens you used. Caramelized onion and garlic in that marinade are amazing
3:57 Man, just shoot me if I had a voice like that. It's literally like someone is doing a parody of a *very* hoity-toity posh brit
0:58 Adam "Adapt to their thiccness" Ragusea.
I've been looking for a recipe for this for a week thanks Adam 😚
Because of you, I cooked these ribs perfectly my first time. If not for having had watched this video, I would have ruined them. I would have never guessed braising, and it certainly isn't pretty in the middle of the process, but the way it comes out is perfect. Kudos. Also good tip on the shallot and veggies! Muah!
Asian pear has enzymes that tenderize the meat, the pear you used has not. You can use kiwi instead. (tropical fruits like pineapple will give a non traditional flavour)
I'm seeing more of adam than my friends these days
@@petterstangeland3452 you're really funny my man.
New subscriber! Thank you so much for Sharing your recipes with us!
nicely done, Adam! I'm not bothered by your customizations at all. Love all your vids.
The reason Korean’s use the Asian pear is for its tenderizing properties. Western pears don’t have that particular enzyme. Many recommend using the kiwi if you don’t have access to Asian pears. During a 3 month tour in S Korea when I was in the USAF, during the early 90s, I ate this stuff almost everyday. It’s delicious 😋
Wine report: a weird wine was was used today called rice wine very dissapointing.
This has been your wine report.
Wasnt that a vinegar?
@@jbetfifty5904 there was also a wine
I made this marinade as sauce for my chicken stir-fry and it is INCREDIBLE.
Hi Adam - happy to see how successful you have become
I'm korean and I would say that you did well. The problem with "Galbi" is just that
There's no problem, but you do have to be careful how you cut and cook, overall a great dish,
A classic korean meal at korean bbq
putting the "-style" in the title is probably the best preemptive defense he could have done
Braising galbi is basically how you start with galbijjim so you should do a video about that now! It's so good.
can we talk about how adam's plates ith the blue rim is iconic and his recipes couldn't be the same on weirdly shaped plates that other "pro chefs" use