韩国风格的短肋骨

厨师大卫垫片,从象牙海岸在纽约,以res these加尔比or Korean-Style Short Ribs with two marinades for maximum flavor. It all starts with scoring the meat in a diamond pattern, to maximize absorption of the marinade. Shim then coats the meat in pureed onion, pear, ginger and garlic before tossing it in a soy-mirin wet marinade. Shim recommends preparing the short ribs the night before or early in the morning of the day you plan to serve them.由Cote的厨师David Shim允许印刷的食谱。