Update: In this episode... Korean Short Ribs
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Sous Vide some Korean cross cut short ribs. Set the sous vide for 135° for 5 hours. I had marinated these short ribs in sealed packages over night in the fridge, then froze them so I could not only use them any time but also put them in the water bath and have them stay cold until I started the sous vide - which I started via Wi-Fi from work.
After cooking them, I broiled them for a few minutes and served them with a simple steamed vegetable mix and white rice. While the ribs were finishing off, I reduced the juices from the bag to use as a sauce.
The marinade was: 3 Tbsp Sesame oil, 4 Tbsp dark brown sugar, 1 Tbsp chile flakes, 2 Tbsp fresh crushed garlic, 3/4 cup soy sauce, 1 Tbsp Kimchi marinade, 1/4 cup pineapple juice. Brown the garlic in the sesame oil, shut off the heat, and add remaining ingredients. That will cool it down for immediate use.
I separated a 7 pound pack of short ribs into 3 equal packages and added equal amounts of the marinade before sealing.
The flavor was excellent. The texture was very good but a few more hours in the sous vide wouldn't have hurt.
Overall, an excellent meal. Great flavor. The sauce worked great to flavor up the veggies and rice. Sriracha works really well if you want a little added heat but I wouldn't go with anything hotter as it would take away from the richness.
There you go.