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boneless short rib bits, Korean?


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boneless short rib bits, Korean?

MikeG | Dec 10, 2007 12:12 PM

Curiosity got the better of me so I left Han Ah Rheum yesterday with about a pound of small chunks of boneless short rib meat. Is there anything in particular people would tend to do with them? I'll try it for "quickish" changjorim if all else fails, but was just wondering... I assume that while the small size will mean they cook faster than large pieces, they're still going to take some cooking, not really suitable for sauteeing/stir-frying?

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