Join Chris Morocco as he makes Korean-Style Hasselback Short Ribs from his home kitchen. For this recipe Chris explores a technique borrowed from chef David Shim of New Yorks Cote Korean steak house. Rather than thinly slicing the meat prior to grilling, deep slashes are made along both sides before marinating and grilling, reminiscent of a Hasselback potato.
Recipe here: https://www.bonappetit.com/recipe/hasselback-short-rib-bulgogi
VIDEO BREAKDOWN
0:00 Introduction
1:03 Prepare the short ribs
1:22 Halve, then score the short ribs
2:59 Make the marinade
4:33 Marinate short ribs and let sit at room temperature at least 2 hours or chill up to 1 day
4:50 Light the grill
6:13 Make the ssamjang
7:43 Prepare the scallion salad
7:47 Julienne the scallions and cover in cold water
9:00 Grill the short ribs
9:25 Salt and grill the short ribs, flipping and rotating, until meat is firm to the touch (at medium doneness), edges are lightly charred, and slashes open up to a streak of pink, 810 minutes.
10:50 Rest ribs for 10 minutes
11:11 Dress the scallion salad
11:12 Rinse the scallions, drain, and dress
11:47 Prepare lettuce leaves
11:49 Slice the short ribs
12:09 Plate and assemble a wrap
12:30 Taste!
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Bon Apptit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
