Korean Barbecue Lamb Ribs With House-Made Kimchi
Recipe courtesy of TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton (Towson, Md.)
- Ingredients for House-Made Kimchi
- Napa cabbage - 3-8 lbs.
- green onions - 2 bunches, trimmed of the root bits
- carrots - 2-3 large, peeled, thinly julienned
- kosher salt - 1/2 cup
- Korean chili powder - 1/2 cup
- garlic - 15-20 cloves, peeled (Chef's note: Overdoing garlic makes this stay on your breath more than usual.)
- ginger - 4-6 inches, peeled, rough chopped
- fish sauce - 1 Tbsp.
- unsweetened pear juice or unsweetened apple juice
- white miso paste - 4 Tbsp.
- Ingredients for Korean Dry Rub Mix
- lamb ribs - 4 lbs. rack
- kosher salt - 2 Tbsp.
- brown sugar - 1/2 cup
- freshly ground black pepper - 2 Tbsp.
- smoked paprika - 2 Tbsp.
- fennel seeds - 2 Tbsp.
- Colman's Dry Mustard - 1 Tbsp.
- garlic powder - 2 tsp.
- onion powder - 2 tsp.
- red chili flakes - 1 tsp.
- Ingredients for Korean Barbecue Sauce
- hoisin sauce - 6 Tbsp.
- rice vinegar - 2 tablespoons, (not seasoned)
- Asian fish sauce - 1 Tbsp.
- soy sauce - 1 Tbsp.
- honey - 1 Tbsp.
- shallots - 1/3 cup, minced
- garlic cloves - 2, minced
- fresh ginger - 1 Tbsp., minced, peeled
- Chinese five-spice powder - 1/8 tsp.
- sugar - 1/3 cup
Procedure for House-Made Kimchi
- Cut the Napa cabbage in half long-ways, then in half again long-ways. Cut the core out of the four quarters. Cut the cabbage into squares (about 2-3 inches per square), then pop it in a bowl with the carrots.
- Sprinkle with 1/2 cup kosher salt, and massage so everything is coated in salt and starting to soften and wilt.
- Fill with cold, chlorine free water to cover it well and let it soak for at least 1 1/2 hours.
- Pour the cabbage and carrots and liquid into a strainer. Let the brine drain away.
- Lob off the white bits of the green onions and put them in a food processor with the garlic cloves, ginger, miso paste and Korean pepper powder. Zap it on high 'til it's smooth-ish.
- Add in the fish sauce and a couple of slops of pear juice, and zap it more until it's about pancake batter consistency ... maybe a bit thinner.
- Put the brined cabbage/carrots in a big, anti-reactive (glass, enamel or stainless steel) bowl. Rough chop the green parts of the onions and add those to the cabbage/carrots.
- Pour the chili paste combo over the cabbage and wear gloves to massage it all over the cabbage/carrots green onions so everything is completely covered.
- Pack super tight in canning jars. Add a two-piece lid, but just set the ring in place to hold the lid down without screwing it in place.
- Let it sit at room temperature for up to 72 hours, until it is bubbly and fragrant.
Procedure for Korean Dry Rub Mix
- Thoroughly combine all ingredients.
- Cover lamb ribs with dry rub and cook in a 225-degree oven for 8 hrs. or until meat is tender and the bones are showing on the ends.
- Once cooked, cool on speed rack, then portion lamb racks into single bones.
Procedure for Korean Barbecue Sauce
- Stir together all ingredients except sugar in a bowl.
- Cook sugar in a dry, heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
- Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously).
- Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6-8 minutes.
- Cool to room temperature.
- Place 5 lamb ribs (single-bone) on small sheet tray, coat with Korean barbecue sauce, and heat in 425-degree oven for 8 min.
- On a plate, place Korean barbecue sauce in a circle. Stack lamb ribs on one side of plate, then place house-made kimchi on the other side of the plate.
- Place sesame and scallions over the ribs and serve.