3 replies to this topic

[Soup]

Hello,
I am planning making korean kalbi for new years. I've always used the flaken short rib cut which I buy at the korean grocery. Just the way I've done it for 20 years. But I was wondering can you use a bone-in rib roast and cutting into thin strips? Has anyone done it? How did it turn out?

How do you cut up the roast?

Any insight would be appreaciated.

Soup

[_john]

I used a meat slicer and a cordless dril to "turn" a semi-frozen roast into one long strip of meat once. I started cutting against the grain but was cutting with the grain half of the time as the cylinder rotated. I don't think it was worth the danger or the effort.

[budrichard]

You would need a power ban saw to cut the rib primal uniformly.
I see nothing to be gained,
I always purchase from H-Mart short ribs cut into convenient large packages and package for freezing.-Dick

[tim]

Wrong texture and flavor. The loin cut is very tender and has much less flavor. You can use the rib roast for bulgogi.