| 摘要 |
PURPOSE: A method of making broiled beef ribs(so kalbi kui) or broiled pork spareribs(twaeji kalbi kui) by stepwisely broiling beef ribs and pork spareribs using conventional spices and honey is provided. It removes the odor of meat generated during broiling while creating characteristic taste of spices, raw beef ribs and pork spareribs. CONSTITUTION: Beef ribs or pork spareribs are longitudinally cut to 10 to 20cm and then sliced. Spices are applied on both surfaces of the kalbi(beef ribs or pork spareribs) which are then broiled for 20 to 40sec at 140 to 160deg.C. Honey is applied on the surface of the kalbi on which spices are not applied and then heat is applied on the surface on which honey is applied for 20 to 40sec at 140 to 160deg.C. Finally, spices are applied on the broiled kalbi which are then broiled for 3 to 4min at 80 to 100deg.C.
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