MasterChef ™
Baker:
Season:
Week:
Challenge Type:
Korean Style Short Rib
Protein: Short Ribs
Aivan, talking to her aunt: "What are we going to do with the short ribs?"
Tina: "I don't want to use the pressure cooker. Trust me. I need you to get that rice going. This is a tough protein to cook within an hour. This is pressure, but I know we can thin slice that meat to make them tender."
"We're doing a Korean style grilled short rib. We're marinating it with apple and pineapple, and hopefully the enzymes from the fruit will break down the meat, make it all tender. And we're doing a radish and green onion kimchi."
Gordon Ramsay: "Just be careful. There's lots of fat in short rib that needs to be rendered down, otherwise it'll be rubbery. So get that pan smoking hot, yes?"
Presenting to Judges
Aivan: "We've made a Korean styled barbecue short rib with a radish kimchi and garlic rice."
Judges: "Fantastic. The beef looks crispy. The rice looks fluffy and nice. And for a one hour kimchi, I'm really interested to see if it has that kind of spice that you would expect."
"How long did you marinate the ribs?"
Tina: "For about 20 minutes."
"Sweet, check. Spicy, check. I love the beef itself. It is tender, but I do think you could have benefited from one more element of a sauce."
"But overall, this is delicious."
"Look, the meat itself is kind of sweet and rich. The kimchi is kind of crunchy and soft at the same time. Flavors are pronounced, and the dish is unified in its theme. Great job."
"Listen, those short ribs just melt in your mouth. And just watching the way you were feathering the meat, cooking one slither at a time, it's exceptional. Again, brush that with a marinade as it comes off, but both you congratulate as well done."
